Ingredients
Candied Walnuts
- 2 tablespoons unsalted butter
- ½ cup packed brown sugar
- 2 cups walnut halves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- Pinch cayenne pepper
- 2 tablespoons water
Apple Cider-Maple Vinaigrette
- 1 cup olive oil
- ½ cup apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Kale Salad
- 3 ounces thinly sliced prosciutto
- 16 ounces kale, stems removed and leaves chopped
- 1½ cups Apple Cider-Maple Vinaigrette
- ¾ cup Candied Walnuts
- ½ cup pomegranate arils
- 3 ounces shaved Parmesan cheese
-
Flaky sea salt
Directions
- For candied walnuts, line a baking sheet with parchment paper. In a large saucepan, melt butter over medium. Stir in brown sugar; cook 1 minute. Stir in walnuts, cinnamon, salt, and cayenne until coated. Stir in the water. Cook, stirring constantly, until sugar dissolves and walnuts are glossy and evenly coated, 2 to 3 minutes. Spread walnut mixture evenly on the prepared baking sheet. Let cool until hardened, about 30 minutes.
- For vinaigrette, combine all vinaigrette ingredients in a jar with a tight-fitting lid. Shake vigorously until emulsified, about 30 seconds. Chill until ready to use. Shake again before serving.
- For salad, preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange prosciutto in a single layer on the prepared baking sheet. Bake about 10 minutes or until crisp. Let cool 10 minutes. Break into bite-size pieces.
- Place kale in a large bowl. Add ½ cup of vinaigrette; using your hands, massage kale about 3 minutes or until tender and evenly coated. Add prosciutto, candied walnuts, pomegranate arils, and Parmesan; toss gently to combine. Sprinkle with flaky salt. Serve immediately and dress with remaining vinaigrette.
Adapted from the fall 2026 issue of Magnolia Journal.
