I think I’ve just created my new favorite kale salad!
This Hasselback Apple and Kale Salad with Figs and Feta is absolutely STUNNING! I am totally smitten with how it turned out. PLUS it incorporates all the Fall flavors and ingredients that I love, including apples, apple cider, maple syrup, figs and more!
Last year I became obsessed with making hasselback squash. And I have been itching to do it again, but I’m not quite ready to hop on the squash train just yet. So I got the idea to make hasselback apples. And they turned out so pretty that I decided to make them the star of this Hasselback Apple and Kale Salad with Figs and Feta.
Making hasselback apples is quick and easy (and much easier than making hasselback squash!). Start by slicing your apples in half and removing the seeds and core. Then working carefully and slowly, create thin slices all along the length of apple half, but don’t slice all the way through to the bottom. This is what holds the slices together.
Since the apples are small, I found that I was able to do this by just eyeballing it and going slowly with my knife. BUT if you want extra assurances, you can create a little “bumper” on either side of the apple half to stop your knife before it gets to the bottom. When I’m hasselback-ing something large, like butternut squash, I’ll use two butter knives for this. But for the apples, I found two chopsticks worked perfect!
Once the apples are sliced, I give them a quick sauté in a mixture of fresh apple cider and maple syrup. This softens them slightly, but they still maintain a good amount of their firm texture. Then I use what’s left of the sautéing liquid to create the salad dressing. Make sure to pour the dressing over the kale while it’s still warm, as this will help to soften the kale.
This Hasselback Apple and Kale Salad with Figs and Feta is finished with fresh figs, feta cheese and some salty-sweet pepitas. I’ve been enjoying this salad as a “main meal” salad, for which I can get two from this recipe. But you could divide it into smaller portions to create four side salads.
Cheers,
Liz
Hasselback Apple and Kale Salad with Figs and Feta
Ingredients
For the Pepitas:
- 1/2 tablespoon butter
- 1 cup pepitas
- 1 1/2 tablespoons granulated sugar
- 1/8 tsp. ground cinnamon
For the Apples and Dressing:
- 2 medium apples
- 1/2 cup apple cider
- 2 tablespoons maple syrup
- 2 tablespoons extra-virgin olive oil
- 2 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. black pepper
For Finishing the Salad:
- 1 bunch lacinato kale, stems removed and leaves thinly sliced
- 12-16 fresh figs, halved
- 4 ounces feta cheese, crumbled or cubed
Instructions
- Make the pepitas. Melt the butter in a large skillet over medium-high heat. Add the pepitas and toss to coat them in the butter. Then sprinkle the sugar and cinnamon on top of the pepitas. Cooking, stirring continuously, until the sugar is caramelized and pepitas are toasted, about 2 minutes. Remove the skillet from the heat and immediately transfer the pepitas to a piece of parchment paper, spreading them out into a single layer. Set aside to cool. Once cooled, the peptias can be stored in an airtight container at room temperature for several days. This recipe makes more pepitas than you’ll use for the salads.
- Prepare the apples and dressing. Slice the apples in half. Scoop out and discard the seeds and core. Working with one apple half at a time, place it cut-side down on a cutting board. Then using a sharp knife, make thin slices along the apple, being careful not to slice all the way down to the bottom. The goal is for the slices to still all be attached to each other on the bottom side. Repeat the process with the remaining apple halves.
- In the same skillet used for the pepitas, bring the apple cider and maple syrup to a simmer. Carefully add the apple halves to the simmering cooking liquid. I find a spatula works best here for transferring the apple halves. Cook the apples halves for 4-5 minutes, occasionally spooning some of the cooking liquid over top as they cook. The apples halves should be just starting to soften near the bottom. Remove the apples halves from the skillet and place them on a clean plate. Set aside.
- Whisk the olive oil, mustard, salt and black pepper into the remaining cooking liquid.
- Add the sliced kale to a large bowl. Pour about three-quarters of the warm dressing over the kale and toss to coat. The heat from the dressing will soften the kale leaves.
- Assemble the salads. Divide the kale between serving plates. You can make two big dinner salads or four smaller side salads. Top with the apple halves, figs, feta cheese and pepitas. Drizzle with some of the remaining dressing, if desired. Enjoy immediately.
very Fall-y, great flavor and another creative set of ingredients too, thank you!