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Harvest Kale Apple Salad

Harvest Kale Apple Salad: A Fall Flavor Delight to Savor

Experience the vibrant flavors of the Harvest Kale Apple Salad, a wholesome mix of kale, honeycrisp apples, and goat cheese, perfect for fall.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Candied Pecans
  • 1 cup Pecans Substitute with walnuts or almonds if preferred.
  • 1/4 cup Maple Syrup Can use agave syrup for a vegan option.
  • 1/4 cup Brown Sugar Use coconut sugar for a lower glycemic option.
  • 1 teaspoon Pumpkin Spice Seasoning Can substitute with a mix of cinnamon, nutmeg, and ginger.
  • 1/2 teaspoon Kosher Salt Sea salt can be used as a substitute.
  • 1/4 teaspoon Cayenne Pepper Omit if a milder flavor is desired.
For the Salad
  • 4 slices Thick Cut Bacon Use turkey bacon for a lighter alternative or omit for a vegetarian version.
  • 8 cups Kale Baby kale can be used for a milder flavor.
  • 2 cups Honey Crisp Apples Substitute with Granny Smith apples for a tart flavor.
  • 1 cup Dried Cherries Substitute with raisins or cranberries.
  • 4 oz Goat Cheese Feta or blue cheese can be substitutes.
  • 1/4 cup Pecorino Parmesan can be used if not available.
  • 1/2 cup Red Onion Shallots can be a milder alternative.
  • 1/2 cup Pomegranate Seeds Fresh or frozen can be used as available.
For the Vinaigrette
  • 1/4 cup Apple Cider Vinegar White wine vinegar can serve as a substitute.
  • 1 tablespoon Dijon Mustard Yellow mustard can be an alternative.
  • 2 tablespoons Fig Preserves Use honey or agave as an alternative.
  • 1 teaspoon Fresh Thyme Dry thyme can be a substitute—use half the amount.
  • 1/2 teaspoon Black Pepper White pepper can be used for a different flavor profile.
  • 1/4 cup Olive Oil Avocado oil can be substituted.

Equipment

  • oven
  • mixing bowl
  • Skillet
  • large salad bowl
  • baking sheet

Method
 

Step‑by‑Step Instructions for Harvest Kale Apple Salad
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine pecans, maple syrup, brown sugar, pumpkin spice seasoning, kosher salt, and cayenne pepper in a bowl, then spread on the baking sheet and bake for 5–8 minutes.
  3. Cook thick-cut bacon in a skillet over medium heat until crispy, about 6–8 minutes, then drain on paper towels and chop.
  4. In a large salad bowl, layer together kale, honeycrisp apples, dried cherries, goat cheese, pecorino, red onion, and pomegranate seeds.
  5. Toss the salad ingredients together and add chopped bacon, then dress with the vinaigrette made from apple cider vinegar, Dijon mustard, fig preserves, fresh thyme, black pepper, and olive oil.
  6. Serve immediately for the best texture and taste.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 12gVitamin A: 1500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Dress the salad just before serving to maintain freshness and crunch. Store leftovers in an airtight container for up to 3 days. Freezing is not recommended.

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