Kale Salad with Fuji Vinaigrette

Exciting things happening over here in the world of Red Jacket Orchards blog recipes; we’re playing with our juice! We made a DEEEEE-licious vinaigrette with our Fuji Apple Juice that we doused on a chopped kale salad, tossed with diced Fuji apples, and topped with some crunch - spicy, sweet nuts and seeds. The results? We licked the bowl clean.

Kale Salad with Fuji Vinaigrette
Serving size 4

1 bunch green kale, chopped
1-2 Fuji apples, diced and chopped
¼ - ½ c. Fuji apple vinaigrette (recipe below)
½ - 1 c. Spiced Nut & Seed Crunch (recipe below)

Toss together chopped kale and fuji vinaigrette in a medium bowl. Top with diced apple and spiced nut & seed crunch. Then, try not to lick the bowl clean!

Fuji Apple Vinaigrette (inspired by Genius Kitchen)
Makes about ¾ cup

1 handful of cilantro leaves (approximately a ¼ cup)
¼ c. cider vinegar
¼ c. EVOO
¼ c. Fuji apple juice
1 inch fresh ginger (or ½ tsp. ground ginger)
2 tsp. real maple syrup
¾  tsp. sea salt
1 tsp. dijon
⅛ tsp. black pepper

Combine cilantro, vinegar, extra virgin olive oil, apple juice, ginger, honey, salt, mustard and pepper in a blender or food processor. Process until smooth.

Spiced Nut & Seed Crunch: (inspired by Bon Appetit)
Makes about 1 cup

Coconut oil
1 Tbsp. local honey
2 Tbsp. Fuji apple juice
½ tsp. garam masala (or curry powder)
½ tsp. kosher salt
⅛ tsp. cayenne pepper
¼ c. raw almonds, coarsely chopped
¼ c. raw cashews, coarsely chopped
¼ c. shelled raw pumpkin seeds
¼ c. shelled raw sunflower seeds

Preheat oven to 300°. Coat a rimmed baking sheet with coconut oil. Whisk honey, apple juice, garam masala, salt, and cayenne in a medium bowl. Add nuts and seeds and toss to coat. Using a slotted spoon, transfer mixture to baking sheet. Bake, tossing once, until mixture is golden brown, 20–25 minutes. Let cool on baking sheet.