This salad includes an abundance of fall flavors, from the Maple Pecan Crunch topping to the Cranberry Walnut and Meyer Lemon dressing. This recipe is adapted from Seasons Taproom.
Maple Pecan Crunch:
1/3 cup pepitas or pumpkin seeds
1/3 cup pecans, chopped
2 tablespoons sunflower seeds
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 bunch kale, stems removed and chopped (spinach is great substitute!)
3 each thick slices bacon, cooked and chopped
2 each apple, cored and sliced
1/2 cup bleu cheese, crumbled
1/2 cup dried cranberries
1/8 cup Ella's Cranberry Walnut Balsamic
1/4 cup Ella's Meyer Lemon EVOO
Preheat oven to 350°F.
Combine pepitas, pecans, sunflower seeds, maple syrup, cinnamon, and nutmeg in a large bowl and toss to coat.
Scrape mixture onto a parchment-lined baking sheet, place in the oven and bake until crisp, 10-12 minutes.
Remove from the oven and set aside to cool.
Combine kale, bacon, cheese, apples, cranberries, and maple nut crunch in a large bowl.
In a separate bowl, whisk together vinegar and oil.
Drizzle vinaigrette over the salad right before serving.