Apple Harvest Salad

This kale salad hits every note - sweet, salty, savory, and crispy with mandolined apples, toasted cashews, nutty pecorino, a generous drizzle of Umami Mami, and Herb Salad Sprinkles for the perfect finishing touch. 

Ingredients

• 1 bunch of dino kale, stems removed & finely chopped
• 1 medium apple (Honeycrisp or Pink Lady), thinly sliced on a mandolin
• 1/4 cup roasted cashews
• 1/4 cup grated pecorino cheese
• 2 shallots, roughly chopped
• 1-2 tbsp olive oil
  
• Pepper, to taste
• Herb Salad Sprinkles

Dressing

• 1 stickpack Umami Mami
• 5 tbsp extra virgin olive oil
• 2 tbsp yuzu rice wine vinegar

Directions

1. Heat olive oil in a small pan over medium-low heat. Add the sliced shallots and a pinch of salt. Cook slowly, stirring often, until golden and jammy. Set aside to cool.
2. Add chopped kale to a large bowl with a drizzle of Umami Mami dressing. Massage the leaves with your hands for 1-2 minutes until glossy and slightly softened. 
3. Add the apple slices, roasted cashews, caramelized shallots, and grated pecorino to the kale. Drizzle with more Umami Mami dressing and toss gently to combine. 
4. Sprinkle generously with Herb Salad Sprinkles and a crack of black pepper. Serve immediately or chill for 15 minutes to let the flavors meld. 

Pro Tip: This salad holds up beautifully, the kale stays crispy even after dressing making it perfect for meal prep or a make-ahead side.