Kale & Apple Salad With Maple Vinaigrette

Fall flavors don't have to be heavy.

1/2 cup Slivered almonds
1/3 cup + 3 tbsp Extra virgin olive oil
1/2 tsp Garlic salt
2 tbsp Apple cider vinegar
1 1/2 tsp Fresh oregano, finely chopped
1 tsp Pure maple syrup
2 Garlic cloves, crushed
Sea salt, to taste
Ground black pepper, to taste
2 lbs Tuscan kale
1 tbsp Fresh lemon juice
2 cups Farro, cooked and cooled
1 Honey crisp apple, cored and cut into slivers
1/2 cup Pomegranate seeds

Position a rack in the center of the oven and preheat to 350° F.

Toss the almonds with the garlic salt and 1 tablespoon of oil on a large rimmed baking sheet. Bake, stirring occasionally, until the almonds are lightly toasted, 10-12 minutes. Transfer the almonds to a plate and let them cool completely.

Whisk the vinegar, oregano, thyme, maple syrup, and garlic together in a small bowl. Gradually whisk in the remaining oil. Season to taste with salt and pepper.

Tear off and discard the kale stems. In batches, submerge the kale in a sink or large bowl of cold water and agitate the leaves well to remove any grit. Lift the kale out of the water and shake off the excess water. Stack the leaves and cut them crosswise into thin strips. Spin the kale dry in a salad spinner — or pat dry with paper towels — and transfer to a large bowl.

Drizzle the kale with the lemon juice and sprinkle with 1/2 teaspoon of salt. Using your hands, rub and massage the kale well. Let the kale sit for 10 minutes.

Add the cooled almonds, the farro, apple, and pomegranate seeds to the kale. Drizzle with the vinaigrette and toss well. Season with salt and pepper and serve.

Maple recipes for the fall season don't have to be heavy and overloading. But they are always delicious. Try this bright and fresh kale salad with almonds, farro, apple and pomegranate. Dress it all in a cider vinegar, garlic, oregano and maple syrup vinaigrette for a fall showcase unlike any other meal.