Fall Apple Salad with Spiced Nuts and Apple Cinnamon Vinaigrette
This Fall Apple Salad is a cozy, autumn-inspired dish featuring crisp apples, massaged kale, quinoa, and homemade spiced nuts, all tossed in a tangy apple cinnamon vinaigrette made with St. Dalfour Fruit Spread. It's gluten-free, dairy-free, and refined sugar-free, making it a wholesome and delicious choice for fall gatherings or a hearty lunch.
Servings 4 servings
Calories 399kcal
Equipment
- sheet pan
- Saucepan
- stove, oven
Ingredients
Glazed Nuts Ingredients
- ¼ cup pecans coarsely chopped
- ¼ cup walnuts coarsely chopped
- 2 tbsp pumpkin seeds
- 2 tbsp St. Dalfour Apple Cinnamon Fruit Spread
- 1 tsp coconut butter or vegan butter
- ½ tsp dried thyme
- ¼ tsp sea salt
Salad Ingredients
- 1 bunch Tuscan kale finely chopped
- ½ lemon juiced
- 3 cups Brussels sprouts shredded
- ½ cup quinoa cooked and cooled
- 1 honey crisp apple thinly sliced
- ¼ cup dried unsweetened cranberries
Apple Cinnamon Vinaigrette Ingredients
- ¼ cup St Dalfour Apple Cinnamon Fruit Spread
- 2 tbsp apple cider vinegar
- 2 tbsp water
- 2 tbsp tahini
- ½ tsp dijon mustard
- ½ tsp dried thyme
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees and line a small metal baking sheet with parchment paper.
- Start by adding the jam, butter, thyme and salt to a microwave-safe bowl. Warm for 15-30 seconds, until butter has softened and stir to combine. Add in the pecans, walnuts and pumpkin seeds and toss to coat. Spread on the baking sheet and bake for 13-15 minutes until golden and crisp. Remove and set aside to cool completely. They will harden as they cool.
- Add the kale to a large bowl and drizzle with lemon juice. Optional to add a drizzle of olive oil as well before massaging for extra flavor and tenderness. Use your hands to massage for 15-30 seconds until tender. Add in the brussels sprouts and quinoa and toss to combine. Top with the sliced apples and sprinkle with dried cranberries.
- Add all the ingredients for the dressing to a jar and whisk to combine. Season to taste with salt and pepper.
- Pour the dressing over the salad right before serving and top with candied nuts.
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 51g | Protein: 12g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 211mg | Potassium: 841mg | Fiber: 11g | Sugar: 21g | Vitamin A: 7410IU | Vitamin C: 130mg | Calcium: 279mg | Iron: 5mg
