Fall Apple and Kale Salad with Maple Nut Crunch

Ingredients

Maple Nut Crunch:

• 1/4 cup pepitas or pumpkin seeds

• 1/4 cup pecans, chopped

• 2 tablespoons sunflower seeds

• 2 tablespoons maple syrup

• 1/4 teaspoon cinnamon

• 1/8 teaspoon nutmeg

• 1 bunch kale, stems removed and chopped

• 3 thick slices bacon, cooked and chopped

• 2 apples, cored and cubed

• 1/2 cup goat cheese, crumbled

• 1/4 cup chopped, dried cranberries

• 1/8 cup TAO Gala Apple Balsamic Vinegar

• 1/4 cup TAO Tuscan Herb Infused Olive Oil

Directions

1. Preheat oven to 350°F.

2. Combine pepitas, pecans, sunflower seeds, maple syrup, cinnamon, and nutmeg in a large bowl and toss to coat. Scrape mixture onto a parchment-lined baking sheet, place in the oven, and bake until crisp, 10-12 minutes. Remove from the oven and set aside to cool.

3. Combine kale, bacon, cheese, apples, cranberries, and maple nut crunch in a large bowl. In a separate bowl, whisk together vinegar and oil. Drizzle vinaigrette over the salad right before serving.