Salad for the week: Nutty Harvest Kale Salad

This was shared by a member,  Thanks for sharing Norma!
Nutty Harvest Honeycrisp Kale Salad
Serves 4 (they say 2 but it serves 4)
Total Time: 45 mins
Ingredients (I eliminated this step and went to the nut place at Pike Place Market and got some spicy ones!)
SMOKY HONEY PEPITA CLUSTERS

• 1/2 cup pepitas
• 1/2 tablespoons coconut oil
• 2 to 3 tablespoons honey
• 1/4 teaspoon smoked paprika
• pinch of salt

SWEET AND SPICY TOASTED PECANS (I have also used the Trader Joe's pecan "Spicy and Sweet")But this is a delicious nut idea!

• 1/2 cup pecans
• 1 1/2 tablespoons honey
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon ground nutmeg

CINNAMON SHALLOT VINAIGRETTE

• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons honey
• 1 teaspoon dijon mustard
• 1 shallot diced
• 1 garlic clove minced
• 1/4 to 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup olive oil

SALAD

• 4 to 6 cups chopped tuscan kale
• 2 honeycrisp apples thinly sliced
• 3 ounces freshly grated sharp white cheddar cheese (it really didn't need any!)

Instructions 
SMOKY HONEY PEPITA CLUSTERS

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula – you still want them clustered so you can break them apart after baking!
• Bake for 10 to 15 minutes, or until golden. Remove from the oven and toss slightly. Let cool completely before breaking apart.

SWEET AND SPICY TOASTED PECANS

• Heat the pecans in a nonstick skillet over low heat, stirring often, until fragrant and toasty. Stir in the honey, red pepper flakes and nutmeg. Let the honey bubble and stir for a few minutes, then transfer the pecans to parchment paper and let them cool completely.

CINNAMON SHALLOT VINAIGRETTE

• Whisk together the vinegar, honey, mustard, shallot, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

SALAD

• Massage the kale with a tablespoon or so of the dressing and let it sit for 5 to 10 minutes. I like to season the kale at this point with salt and pepper too. Slice the apples and combine the apples, cheese, pecans and pepita clusters with the kale and toss well. Serve with the vinaigrette!

Nutrition
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

From:https://www.howsweeteats.com/2017/09/fall-kale-salad-harvest-honeycrisp-apple/

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