As I tossed the vibrant greens together, the scent of the season filled my kitchen, a festive blend of warm spice and crunch. This Harvest Kale Apple Salad is a celebration of fall — with crisp kale, sweet honey crisp apples, and a delightful mix of creamy goat cheese and crunchy candied pecans. Perfect for busy weeknights or holiday gatherings, this dish comes together in just 25 minutes. Not only is it visually stunning, but it’s also a healthy and satisfying way to elevate your meals with layers of flavor and texture. Whether you’re looking for a nutritious lunch or a festive side for dinner, this salad is sure to impress. What unexpected ingredient do you think gives it that extra pop?
What makes this salad a seasonal favorite?
Vibrant Colors: This salad showcases the beautiful hues of fall with its colorful ingredients, making it a feast for the eyes.
Health Boost: Packed with nutrient-rich kale, apples, and nuts, it’s a delicious way to add more greens to your diet.
Quick & Easy: With just 25 minutes of prep time, you can whip up this delightful dish without any hassle.
Versatile Options: Feel free to swap out nuts or fruits based on your preference or what’s in season, allowing for endless creativity.
Crowd-Pleasing: Perfect for any gathering, it’s a guaranteed hit, whether served as a hearty side at Thanksgiving or a light lunch.
Quick Prep Tips: Consider pre-making the candy pecans and vinaigrette for even quicker assembly, ensuring everything stays crisp and fresh!
Harvest Kale Apple Salad Ingredients
For the Candied Pecans
• Pecans – Adds crunch and richness; can use walnuts or almonds as a substitute.
• Maple Syrup – Provides sweetness for the candied pecans; honey or agave syrup is a great alternative.
• Brown Sugar – Enhances sweetness; white sugar or coconut sugar may work, though the flavor could vary.
• Pumpkin Spice Seasoning – Adds a warm, cozy flavor; substitute with a mix of cinnamon and nutmeg if needed.
• Kosher Salt – Enhances overall flavor.
• Cayenne Pepper – Adds heat for balance; omit for a milder flavor.
For the Salad Base
• Kale – The base ingredient providing nutrition and texture.
• Baby Kale & Spinach Mix – Another layer of greens; substitute with mixed salad greens if preferred.
• Honey Crisp Apples – Offers sweetness and crunch; substitute with tart apples like Granny Smith.
• Dried Cherries – Adds a tangy sweetness; cranberries or raisins can be used as a substitute.
• Goat Cheese – Provides creaminess and tang; opt for feta or blue cheese if desired.
• Pecorino Romano – Shaved for salty sharp notes; Parmesan cheese works as an alternative.
• Red Onion – Adds pungency and color; green onions or shallots for a milder flavor can be used.
• Pomegranate Seeds – Introduces pop and sweetness; omit or replace with chopped apple if unavailable.
For the Fig Vinaigrette
• Apple Cider Vinegar – Adds tartness; substitute with lemon juice or white wine vinegar.
• Dijon Mustard – Adds tang and depth to the vinaigrette.
• Fig Preserves – Sweetens the dressing with rich flavor; honey or another fruit preserve can be a substitute.
• Fresh Thyme – Adds herbal notes; use dried thyme if fresh is not available.
• Black Pepper – Enhances the vinaigrette.
• Olive Oil – Binds the dressing and adds richness; avocado oil can also be a good substitute.
This amazing Harvest Kale Apple Salad is not only delicious but also a wonderful way to embrace the flavors of the fall season!
Step‑by‑Step Instructions for Harvest Kale Apple Salad
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While waiting for the oven to heat, line a baking sheet with parchment paper. This will prevent the candied pecans from sticking and ensure an easy cleanup. The kitchen will soon be filled with delightful aromas, so get ready for your Harvest Kale Apple Salad to come together.
Step 2: Prepare the Candied Pecans
In a medium mixing bowl, combine pecans with maple syrup, brown sugar, pumpkin spice seasoning, kosher salt, and a pinch of cayenne pepper. Stir well until all the nuts are evenly coated. Spread the mixture evenly on the prepared baking sheet and bake in the preheated oven for 5 to 8 minutes, or until fragrant and slightly caramelized. Keep an eye on them to avoid burning!
Step 3: Cook the Bacon
While the pecans are baking, cook the bacon in a skillet over medium heat until it turns crispy, about 8 to 10 minutes. Once cooked, transfer the bacon to a plate lined with paper towels to drain any excess grease. The savory smell of crispy bacon will add another layer of flavor to your Harvest Kale Apple Salad.
Step 4: Assemble the Salad Base
In a large salad bowl, combine chopped kale, baby kale & spinach mix, sliced honey crisp apples, dried cherries, crumbled goat cheese, shaved pecorino Romano, thinly sliced red onion, and pomegranate seeds. Toss together gently to ensure all the ingredients are mixed well. The vibrant colors will make your Harvest Kale Apple Salad truly eye-catching!
Step 5: Add the Ingredients
Once the pecans have cooled, break them into pieces and add them to the salad, along with the crumbled bacon. This will enhance both the texture and flavor of the Harvest Kale Apple Salad. Toss everything together gently, making sure each bite is packed with crunchy pecans, sweet apples, and savory bacon.
Step 6: Prepare the Fig Vinaigrette
In a small bowl, whisk together apple cider vinegar, Dijon mustard, fig preserves, fresh thyme, black pepper, and a splash of olive oil. This vinaigrette adds a delightful tanginess to your Harvest Kale Apple Salad. Adjust seasoning to taste and whisk until the mixture is well combined and slightly emulsified.
Step 7: Dress the Salad
Just before serving, pour the fig vinaigrette over the salad mixture. Toss well to evenly coat all the ingredients, ensuring that the sweet and tangy flavors combine beautifully. Remember that it’s best not to dress the salad too early, as you want to keep the greens crisp and fresh. Your Harvest Kale Apple Salad is now ready to impress!
What to Serve with Harvest Kale Apple Salad
This delightful salad comes alive when paired with complementary dishes, making every meal feel like a celebration.
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Roast Chicken: Juicy and savory, roast chicken perfectly balances the salad’s crunch and sweetness; a classic pairing for any occasion.
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Quinoa Pilaf: Light and nutritious, fluffy quinoa pilaf adds texture and acts as a hearty base, enhancing the salad’s vibrant flavors.
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Sweet Potatoes: The caramelized sweetness of roasted sweet potatoes echoes the salad’s apple notes, creating a warm, comforting combination.
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Sauvignon Blanc: A crisp white wine with citrus notes elevates the flavor profile, refreshing your palate and harmonizing with the dish’s vibrant ingredients.
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Cheesy Garlic Bread: The buttery crunch of garlic bread contrasts beautifully with the salad’s textures, ensuring every bite is indulgent and satisfying.
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Pumpkin Soup: A velvety pumpkin soup adds warmth to your meal, connecting the fall ingredients in the salad to another seasonal favorite.
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Mixed Berry Tart: A light and fruity dessert like a mixed berry tart rounds off the meal, echoing the sweetness of apples and cherries in the salad.
Elevating your Harvest Kale Apple Salad into a full-fledged feast has never been easier with these seamless pairings!
Expert Tips for the Best Harvest Kale Apple Salad
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Prep Ahead: Make the candied pecans and dressing in advance and store them in the fridge for up to five days to save time on busy days.
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Avoid Sogginess: Dress the salad only right before serving to keep the greens crisp and the textures delightful.
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Bright Apples: If using apples ahead of time, soak them in a mix of lemon juice and water to prevent browning and keep your Harvest Kale Apple Salad looking fresh.
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Experiment with Nuts: Feel free to substitute pecans with walnuts or almonds for a different crunch—this keeps the flavors exciting and invites creativity!
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Spice It Up: Adjust the cayenne pepper to your taste; omitting it will give a milder flavor, ensuring everyone enjoys your delicious salad!
Harvest Kale Apple Salad Variations
Feel free to explore delightful twists on this recipe and make it your own.
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Fruit Swap: Replace honey crisp apples with tart Granny Smith for a zingy contrast. The tanginess will elevate your salad’s flavor profile!
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Nut Alternatives: Use walnuts or almonds in place of pecans for a different crunch. Each nut brings its unique flavor, creating an exciting texture.
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Sweet Swap: Substitute fig preserves in the vinaigrette with honey or a different fruit preserve like apricot. It’s a great way to adjust the sweetness to your taste.
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Veggie Boost: Add roasted butternut squash to the mix for a warm, seasonal touch. The sweetness from the squash perfectly complements the salty cheese.
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Cheese Variation: Swap goat cheese for feta or blue cheese to change the flavor dynamic. Each cheese will impart its unique creaminess and tang.
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Spice It Up: Increase the amount of cayenne pepper for a bolder kick or add fresh jalapeños for a lively twist. Spice levels can make the dish playful and vibrant!
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Dried Fruit Sub: Replace dried cherries with cranberries or even raisins for a different sweet-tart experience. The slight differences will create a unique flavor profile.
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Greens Variation: Mix in arugula or baby spinach with the kale for an added peppery bite. It enhances the overall freshness, making each bite exciting.
Enjoy the creative journey of making this Harvest Kale Apple Salad uniquely yours! If you’re looking for a healthy snack option, consider checking out my delicious Buffalo Chickpea Salad or the wholesome High Protein Apple Crisp.
How to Store and Freeze Harvest Kale Apple Salad
Fridge: Store any leftover Harvest Kale Apple Salad in an airtight container in the refrigerator for up to 3 days. However, keep the dressing separate until you’re ready to serve for maximum freshness.
Candied Pecans: Keep the candied pecans in a sealed container at room temperature for up to 2 weeks. This will preserve their crunch and flavor, making them a great snack on their own!
Dressing: The fig vinaigrette can be stored in the fridge for up to a week. Ensure it is tightly sealed in a jar, and give it a good shake before using to remix the ingredients.
Reassembly: If prepped ahead, combine all components just before serving to retain the vibrant textures and flavors of your Harvest Kale Apple Salad. Enjoy!
Make Ahead Options
Preparing the Harvest Kale Apple Salad in advance makes mealtime so much simpler! You can make the candied pecans and fig vinaigrette up to 5 days ahead, storing them separately in airtight containers in the refrigerator. To keep the apples from browning, slice them just before you’re ready to serve, or soak them in lemon juice diluted with water for up to 24 hours. Assemble the salad base (kale, baby kale & spinach mix, dried cherries, goat cheese, pecorino, and red onion) and refrigerate it for up to 3 days, ensuring everything stays crisp. When it’s time to serve, simply add the cooled pecans, bacon, and vinaigrette for a delicious, stress-free meal!
Harvest Kale Apple Salad Recipe FAQs
What should I look for when selecting kale for my salad?
Absolutely! When selecting kale, look for vibrant green leaves that are crisp and unwilted. Avoid any leaves that have dark spots or are yellowing, as this indicates they may be past their prime. The fresher the kale, the tastier your Harvest Kale Apple Salad will be!
How do I store leftover Harvest Kale Apple Salad?
To store any leftovers, place the Harvest Kale Apple Salad in an airtight container in the refrigerator. It will stay fresh for about 3 days. It’s essential to keep the dressing separate until you’re ready to enjoy it again, as dressing can make the greens soggy.
Can I freeze the Harvest Kale Apple Salad?
Freezing the entire salad isn’t recommended, as it can lead to soggy greens when thawed. However, you can freeze the candied pecans for up to 3 months in a tightly sealed container. Just make sure they’re completely cooled before freezing, and you can add them back in when you’re ready to assemble the salad!
What if my candied pecans clump together?
Very much! If your candied pecans clump together after baking, simply let them cool completely, then break them apart with your fingers. If they continue to stick, you can try placing them in a single layer on a baking sheet and reheat them in a 350°F (175°C) oven for about 5 minutes. Just keep an eye on them to ensure they don’t burn!
Are there any allergens in this salad I should be aware of?
Yes! This Harvest Kale Apple Salad contains nuts (pecans) and dairy (goat cheese). If you’re preparing it for guests or family members with allergies, feel free to substitute the nuts with seeds like sunflower seeds or the cheese with a vegan cheese option. It’s always best to check everyone’s dietary needs!
How can I modify this salad to make it vegetarian?
Very! To make the Harvest Kale Apple Salad vegetarian, simply omit the bacon. You could also add ingredients like roasted chickpeas or extra nuts for added protein. Alternatively, smoked paprika can give a nice smoky flavor to maintain that savory depth. Your salad will still be packed with flavor and nutrients!
Harvest Kale Apple Salad: A Crunchy Fall Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine pecans with maple syrup, brown sugar, pumpkin spice seasoning, kosher salt, and cayenne pepper. Stir to coat. Spread on baking sheet and bake for 5 to 8 minutes until fragrant.
- Cook the bacon in a skillet over medium heat until crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate.
- In a large bowl, combine chopped kale, baby kale & spinach mix, sliced honey crisp apples, dried cherries, crumbled goat cheese, shaved pecorino Romano, red onion, and pomegranate seeds. Toss gently.
- Add cooled pecans and crumbled bacon to the salad, and toss everything together gently.
- In a small bowl, whisk together apple cider vinegar, Dijon mustard, fig preserves, thyme, black pepper, and olive oil until well combined.
- Pour the fig vinaigrette over the salad just before serving and toss well to coat.