Kale Salad with Fig Cider Vinaigrette

This is one of those salads that feels very fall without trying too hard. The dressing is sweet, tangy and a little savoury from the Dijon, with fig and apple jam giving it that lovely autumnal flavour. Lacinato kale is perfect here because it can stand up to a good massage and plenty of dressing, and obviously, lots of Parmesan. I love it simply as it is, but roasted beets and thinly sliced fresh apples are especially beautiful tucked through it.

Serves 4-6 Prep: 15 Minutes Total: 15  Minutes 

Recipe creation: Erin Creed

Fig Cider Vinaigrette

• 1/2 cup extra virgin olive oil

• 1/3 cup apple cider vinegar, plus another splash if needed

• 2 to 3 tablespoons Salt Spring Island Fig and Apple jam

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• Sea salt and freshly cracked black pepper, to taste

For the Salad

• 2  large bunch Lacinato kale, tough stems removed and leaves finely chopped

• Fig cider vinaigrette, to your liking

• Lots of freshly grated or shaved Parmesan

• Optional: roasted beets, thinly sliced fresh apple, and toasted pecans or walnuts, goat cheese

Method

1. Add the olive oil, apple cider vinegar, fig and apple jam, honey and Dijon to a jar or bowl.  Season generously with salt and freshly cracked black pepper, seal the jar and shake really well or whisk until everything is emulsified.

Give it a taste. I almost always add one more little splash of cider vinegar at the end to bring the acidity up and balance the sweetness of the jam and honey.

2. Add the finely chopped kale to a large bowl. Drizzle over a little of the fig cider vinaigrette, then use your hands to massage it into the leaves for a minute or two. You are not trying to completely wilt the kale, just soften it slightly and work the dressing into all those little nooks and crannies.

3. Add lots of Parmesan - this is not the place to be shy - and toss everything together. Add a little more vinaigrette until the salad is dressed exactly how you like it.

Serve simply like this, or tuck in roasted beets and thinly sliced fresh apple for an especially beautiful fall salad.

A little note…This makes about 1 cup of vinaigrette, so you will likely have extra, which is exactly what we want. Keep it in a sealed jar in the fridge for up to one week and give it a really good shake before using.

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Try it with our Roasted Squash recipe

A little mix and match

The fig cider vinaigrette is just as lovely spooned over warm roasted squash, especially with that salty, spicy autumn crunch scattered over top. And if you want your kale a little richer and creamier, swap in the maple tahini, massage it right into the leaves and pile on the Parmesan. And then there is the autumn crunch, which I would happily put on absolutely everything: kale, roasted beets, squash, carrots or sweet potatoes. They all have those same fall notes happening - sweet maple and apple, a little acidity, toasted nuts, herbs and just enough heat - so use the recipes as a starting point and move everything around as you please. That is half the fun.