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Fall is finally here! I’m so relieved the heat waves are gone, and so is Buckles. He’s much more chipper when the temperature cools, and he can enjoy being outside more often. Fall also brings gardens full of micronutrient rich greens and crisp apples, which our Food Writer, Allison, has paired in this beautiful salad. I’ve been trying to eat a wide variety of fruits and vegetables, so Allison’s recipes are helpful because she uses seasonal produce to create vibrant healthy meals. Read her tips for putting together a killer fall salad, and don’t forget to share your creations with us on the ‘gram using the hashtag #ybceats. If you love following recipes, but struggle with basic cooking skills or creating your own dishes without a guide, I’ve been loving the Kitchen Karate training that comes in the health and wellness bundle sale we’ve been doing this week. By the end of the workshop style course, I’ll be able to prepare 15 meals in just 2 hours! It’s such a fun way to practice cooking, and there are only 4 days left to get access to it and 30 other online courses to support your healthy, active lifestyle at a 98% discount! You can learn more about what courses are included in the bundle sale here, or ask any questions in the comments! xo - Candace
September is a weird transitional time. It’s 90 degrees one day, 60 the next. You’re wearing a sweater with jean shorts. You’re sipping pumpkin spice coffee while still lusting over late summer tomatoes at the greenmarket. You’re grasping onto the last straws of summer while looking forward to apple pie season.
I feel all of the above describe me well…well, except for pumpkin spice anything. HELL no. I never caught onto that trend. I’m Team Apples when it comes to autumnal flavors!
Speaking of apples, I’ve developed a great salad that’s got bright greens but a nice hint of fall with roasted apples and pumpkin seeds. It’s a nice way to slide into this new season, a salad that’s great for a hotter or chillier day!
The best part? You can make the whole thing in 20 minutes flat, roasting time included.
Be sure to post your own creations on social media and tag them with #ybceats because we LOVE to drool over your culinary prowess!
Roasted Kale Apple Salad
- 1 large apple; I used Honeycrisp
- 2 tablespoons pumpkin seeds, raw and unsalted
- 2 tablespoons neutral-flavored oil of choice, divided; I used extra virgin olive oil
- 1 teaspoon cinnamon
- 6 leaves curly kale (or kale of choice)
- 1/3 cup raw apple cider vinegar
- 1/4 cup neutral-flavored oil of choice
- 1 garlic clove, finely minced OR 1 teaspoon garlic powder
- 2 teaspoons raw honey (optional, for added sweetness)
- Salt & pepper, to taste
1.) Heat oven to 375 °F.
2.) Chop up apple into bite-sized pieces; feel free to leave skin on. Place on rimmed baking sheet with pumpkin seeds. Drizzle with 1 tablespoon oil, sprinkle with cinnamon, and toss to evenly coat. Place in oven for 10 - 12 minutes or until apples are tender.
3.) While apples & pumpkin seeds are roasting, rinse kale leaves, remove stems, and pat dry. Roughly chop into bite-sized pieces. Place in large bowl. Drizzle with 1 tablespoon oil and massage into leaves for 2 minutes. Set aside.
4.) When finished, toss roasted apples and pumpkin seeds in with salad.
5.) To make dressing, add all ingredients into a medium-sized bowl and whisk until combined & emulsified. Spoon a few tablespoons over salad and toss to combine; add more dressing as preferred!
6.) If making this salad for meal prep, keep kale, roasted apples & pumpkin seeds, and dressing separate until ready to eat!
Try it, and let us know how it goes below! You can find more kitchen tips and recipes with detox programs, meal planning guidelines and nutrition support in the health and wellness bundle!