Fall Apple & Kale Salad with Maple Nut Crunch

Ingredients:

Maple Nut Crunch:

1/3 cup pepitas or pumpkin seeds

1/3 cup pecans, chopped

2 Tbs. sunflower seeds

2 Tbs. maple syrup

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1 bunch kale, stems removed and chopped

3 each thick slices bacon, cooked and chopped

2 each apple, cored and sliced

1/2 cup bleu cheese, crumbled

1/2 cup dried cranberries

1/8 cup Red Apple Infused Balsamic Vinegar

1/4 cup Roasted Walnut Oil

Instructions:

Preheat oven to 350°F.

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.

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.