Autumn Kale Salad with Apples and Fried Goat Cheese
This Autumn Kale Salad recipe is the salad of the season, featuring kale, apples, onions, pumpkin seeds, bacon, fried goat cheese, and a maple pumpkin dressing.
Servings: 8
Ingredients
Fried Goat Cheese
- 11 oz. goat cheese log
- olive oil for frying
- ¼ cup all-purpose flour
- 2 eggs lightly beaten
- 1 tbsp water
- ¾ cup seasoned panko breadcrumbs
Pumpkin Maple Dressing
- 1 cup 100% pure pumpkin puree
- ½ cup cider vinegar
- ¼ cup pure maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic minced
- ¾ tsp fine sea salt or kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp pumpkin spice
- ⅛ tsp crushed red pepper flakes
- ¾ tsp herbes de Provence or use 1 tbsp fresh thyme
- 1 cup good quality olive oil
Fall Kale Salad
- 6 cups loosely-packed kale; washed ribs removed & torn into small pieces
- 2 crisp apples washed & cut into slices
- ½ red onion very thinly sliced
- 6 slices bacon cut into ⅛ inch slices & crisped
- ½ cup honey roasted pecans
- ¼ cup toasted pumpkin seeds
- 8 fried goat cheese discs
Instructions
Make the Fried Goat Cheese
- Freeze the cheese log 20-30 minutes before cutting. Line a small baking sheet with parchment paper and spray the paper with non-stick cooking spray. When the cheese is cold, use floss to “cut” the log into ¼” rounds and, if necessary, reshape the cheese slices into smooth circles. Place the cheese rounds on the parchment-lined baking sheet and place in the freezer 10-15 minutes before frying.11 oz. goat cheese log
- When ready to fry, pour enough oil in a small, heavy-bottom pan/skillet to come halfway up the cheese circles. Heat the oil, over medium heat, to 340°F-350°F.olive oil
- Place the flour, the eggs whisked with water and the Panko in separate bowls and set the bowls next to each other.¼ cup all-purpose flour, 2 eggs, 1 tbsp water
- Press a cheese round in the flour (both sides), then in the egg/water mixture, and then in the panko breadcrumbs. Place it in the hot oil, and once the bottom, pan-side of the round is crispy and golden, turn the cheese over to fry the other side. Repeat with all cheese rounds, working in batches, until all are fried.¾ cup seasoned panko breadcrumbs
- Transfer cooked rounds to a paper towel-lined plate and set aside.
Make the Maple Pumpkin Dressing
- Combine all ingredients, except the oil, in a blender and process on purée until well blended.½ cup cider vinegar, ¼ cup pure maple syrup, 1 tsp Dijon mustard, 1 clove garlic, ¾ tsp fine sea salt or kosher salt, ½ tsp freshly ground black pepper, ½ tsp pumpkin spice, ⅛ tsp crushed red pepper flakes, ¾ tsp herbes de Provence
- With the blender on low, drizzle in the oil and process until the dressing is homogenous.1 cup good quality olive oil
- Pour into a lidded glass container and refrigerate until ready to use. Stir or shake well before each use.
Make the Kale Fall Salad
- Place the prepared kale in a large bowl and drizzle with 2 tablespoons Pumpkin Maple Dressing. With clean hands, gently massage the kale with the dressing, for a few minutes, until each kale piece is coated and has softened just a little.6 cups loosely-packed kale; washed, 1 cup 100% pure pumpkin puree
- Add half the apples, half the onion, half the bacon, half the pecans, and half of the pumpkin seeds.2 crisp apples, 6 slices bacon, ½ cup honey roasted pecans, ¼ cup toasted pumpkin seeds, ½ red onion
- Toss the salad gently.
- Top with the remaining half of each ingredient. Serve with one Fried Goat Cheese disc per person and extra Pumpkin Maple Dressing (on the side). Enjoy!8 fried goat cheese discs
Notes
- Freezing the cheese beforehand makes it easier to slice.
- Massage the kale well so it's easy to chew.
- No need to peel the apples; the peel is good for you and adds a pop of color.
- Drizzle the apples with lemon juice so they don't turn brown.
- Store leftovers in the fridge for 2-3 days.
- The dressing can be made 1 week ahead of time; the bacon 5 days ahead; and the goat cheese discs, 2-3 days.
Nutrition
Calories: 274kcal | Carbohydrates: 18g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 329mg | Potassium: 374mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5505IU | Vitamin C: 62.9mg | Calcium: 151mg | Iron: 2.3mg