Harvest Brie and Cheddar Apple Kale Salad
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Half Baked Harvest · by Tieghan Gerard★ 5.0 (17)

Harvest Brie and Cheddar Apple Kale Salad

NUTRITION · PER SERVING35M COOK
CAL 26%·PRO 29%
CARBS 28G22% OF CAL
5G FIBER6G ADDED13G INTRINSIC5G OTHER19G TOTAL SUGAR
FAT 41G71% OF CAL
14G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A seasonal fall salad with roasted pecans, kale, apple, pomegranate, and creamy cheeses balanced with prosciutto and a maple-chipotle vinaigrette. Complex and satisfying as a main course.

mainamericansaladporkgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup raw pecans
  • 1/2 cup pumpkin seeds
  • 1 tablespoon salted butter
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground chipotle
  • 1/4 teaspoon ground cinnamon
  • flaky sea salt
  • 3 ounces thinly sliced prosciutto ((omit if vegetarian))
  • 6 cups shredded kale
  • 2 Honeycrisp apples, thinly sliced
  • 1 cup pomegranate arils
  • 6 ounces Brie, cubed or wedges
  • 3/4 cup grated cheddar cheese
  • 2 tablespoons salted butter
  • 1 shallot, chopped
  • 8 leaves fresh sage
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 teaspoons honey or maple syrup
  • 1 tablespoon fresh thyme leaves
  • salt and black pepper
  • chili flakes
PREP
25M
SODIUM
582MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.