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Kale and Fall Fruit Salad with Cider Poppy Seed Dressing from votes Ingredients 4 cups baby kale 4 figs, quartered 1 ripe pear, cored and cut in thin slices (squeeze the cut pear with lemon juice to prevent browning) 1 cup grapes, halved 1/4 cup dried cranberries 1/4 cup pomegranate seeds 1/2 cup red currants, optional 1/4 cup crumbled blue cheese 1/4 cup Camembert, or Brie, cut in small wedges or chunks 1/4 cup rough chopped toasted hazelnuts cider poppy seed dressing 1/4 cup extra virgin olive oil 1/4 cup cider vinegar 1/4 cup cider 1 tsp mustard 1 tsp honey 1 Tbsp poppy seeds pinch salt black pepper to taste Instructions Place the kale in a wide shallow salad bowl

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To add a natural twist, many brides choose organic shades like sage green and mint for their wedding flowers or colors