Kale, apple & spicy seed autumn salad

Packed with flavour and seasonal goodness, this kale, apple & spicy seed autumn salad is an ode to fall colours and a celebration of bitter greens, sweet apples and spicy crunchiness.

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As the seasons change, along with the different colours in the sky and the leaves, so does my appetite and cooking change. Quick pasta dishes, barely cooked and devoured with lots of fresh cheese, speedy omelettes and summer vegetables roasted with lots of herbs - all these obediently and gracefully give way to heartier food, darker colours and different textures. As I’ve bod farewell to juicy tomatoes, crisp cucumbers and soft sweet stone fruits, I’m falling all over again in love with dark green leaves, crispy cabbages and sweet carrots; I crave soups and stews and thick pasta sauced, cooked slowly over low heat, along with spices and fragrant herbs. I can’t get enough of tart and sweet apples and pears and hot oats served with warming cinnamon and toasted nuts.

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Our salads too change, in colour and in texture. This this kale, apple & spicy seed autumn salad is adorned with lots of autumnal jewels: seeds and pine nut kernels and minuscule but fierce shallots, all tossed with sweet Cretan honey, golden olive oil, a pinch of chilli flakes and another of Greek sea salt flakes. Baked until crispy and oozing sweet heat, they’re ready for our salad.

Along with these, one of the brightest stars of the season: taut sweet apple slices, gorgeous in colour and taste and in perfect harmony with one last, very necessary component: a sweet and fragrant vinaigrette, made with extra virgin olive oil, sage and (my favourite part and ideal to lead us gently into the new season) homemade fig jam. I have a feeling you’ll like this one a lot and be making it time and time again. Make sure you double the sweet and spicy seed & pine nut quantity - they are delicious and would be a treat for other salads, soups and pasta dishes alike.

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Kale, apple & spicy seed autumn salad

WHAT

200g kale, washed and patted dry, stalks removed

2 tablespoons pumpkin seeds

2 tablespoons sunflower seeds

2 tablespoons pine nuts

a good drizzle of olive oil 

1/2 tablespoon honey

1/2 teaspoon chilli flakes

a pinch of sea salt flakes

10 shallots, peeled

1 large red apple, cored & thinly sliced

Vinaigrette:

1/3 cup olive oil

1 sage sprig

juice from 1 small orange & 1/2 lemon

1 tablespoon fig jam

a good pinch of sea salt flakes

HOW

  1. Preheat the oven to 170C (150 FAN) and line a baking sheet with parchment paper.

  2. Toss the seeds with the olive oil, honey, chilli & salt and spread on the baking sheet. Halve the shallots and add them to the pan as well.

  3. Bake for 10-15’ until the seeds are crunchy and the shallots soft. Set aside while making the vinaigrette 

  4. Warm the olive oil & sage over medium/ high, until the oil starts to hiss- about 5’. Remove and allow to cool for a few minutes.

  5. Add the citrus juices, jam and pinch of salt to the pan with the (now slightly cooled) oil and stir with a whisk to smooth out.

  6. Massage the kale leaves gently with some olive oil & put on a platter.

  7. Slice the apple and add to the kale, along with the seeds. Drizzle with the vinaigrette, toss gently and serve.

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