Ingredients
For the cider-pumpkin spice vinaigrette:
1 shallot, grated
2 tablespoons grainy mustard
3 tablespoons maple syrup
1/4 cup cider vinegar
1/2 cup EVOO – Extra Virgin Olive Oil
Salt and pepper
1 rounded teaspoon pumpkin pie spice
For the salad:
2 Honeycrisp apples, quartered, cored and thinly sliced
Juice of 1 lemon
3 to 4 ribs celery with leafy tops, very thinly sliced on an angle
1 red onion, chopped
1 bunch flat-leaf kale, stemmed and shredded into 1/2-inch slices
1/2 cup dried cranberries, plumped in hot water and drained
Toasted pepitas (pumpkin seeds) and/or chopped smoked almonds, to garnish
Directions
Whisk shallots, mustard, syrup and cider together. Stream in olive oil while whisking to emulsify; season with salt, pepper and pumpkin spice.
Dress apples with lemon juice and combine with celery, onion, kale, cranberries, pepitas and/or smoked almonds in a large salad bowl. Toss with dressing to coat.
