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Fall Harvest Honeycrisp Apple and Kale Salad. All the best produce that fall has to offer combined into one big beautiful salad. I could not love this combo of shredded kale, sweet honeycrisp apples, pomegranate seeds, pumpkin seeds, and crispy prosciutto more. Tossed with a caramelized shallot vinaigrette, this is the perfect fall salad. Healthy, simple, delicious, and perfectly fitting for cool, crisp fall evenings.
Technically fall doesn’t start until Saturday, but it’s pretty obvious that I am ready…and so very excited. However, what’s only recently obvious to me, is that after spending a couple of days in NYC this week, a lot of you are still experiencing summer like weather, even though we’re moving into late September.
I spent all Monday and Tuesday in the city, and wow, it was incredibly humid, rainy, and dreary. My hair did not like it. And while it was totally fine for what I was doing (thankfully everything was inside), my flight was majorly delayed on the way home. Not sure what my deal is when flying out of NYC. But the last two times I’ve been in the city, it’s been slightly stressful trying to make it home. Last time my flight was cancelled and I had to spend an extra night in the city. This time I had an over three-hour flight delay. Ugh!
It’s safe to say I am very glad to be home. I’m crossing my fingers for a lighter travel schedule over the next few months, as things are pretty busy around here. Plus, I love being home this time of year. It’s cozy and perfect, and I just need a couple of back to back weeks in my own bed, you know?
Can you tell I’m not really a traveler at heart? The more and more I travel, the less I stress, and maybe even get used to it, BUT I will forever be a homebody at heart.
Ok, enough about my travel, let’s get on to this salad. Fortunately, this salad is great no matter what season you’re currently experiencing, it’s a light option that still screams autumn.
Personally, fall is my favorite time of year for salads. I know that most people would probably say that summer has their favorite produce. But in my opinion nothing beats the fall apples, squash, root vegetables, pumpkin, pomegranates, and figs. These are all my favorite produce, so making salads in the fall is a must.
Today’s kale salad is fairly easy, but yet so full of flavor and texture. I am, of course, in love.
The story with this salad is simple. I was sitting at my desk the other week when I realized that I hadn’t shared a salad in a while. I really just opened up my fridge, looked through my pantry, and started cooking.
A lot times my best recipes are formed on the spot, and that was the case with this salad. Sometimes over thinking can be the killer of creativity, so when I’m lacking inspiration I’ll just grab what I have on hand and start cooking. More times than not it turns out really well!
Luckily, I had everything I could have wanted to make an awesome salad and vinaigrette.
This salad is a pretty simple mix of shredded kale, honeycrisp apples (my very favorite), pomegranate, feta cheese, crispy prosciutto, and maple roasted pumpkin seeds…
OK, so maybe not the simplest mix, but it’s sooo good.
Start off by roasting the pumpkin seeds (pepitas). This only takes about ten minutes, and you’ll be crisping up the prosciutto at the same time, so killing two birds with one stone (that’s honestly the weirdest saying ever, I don’t get it).
While that’s happening in the oven, toss together the greens, apples, pomegranates, and feta.
After that, it’s onto the vinaigrette. And you guys? The vinaigrette is what makes this salad. It’s all about the caramelized shallots and apple cider. I love tossing the still warm vinaigrette with the salad and then serving.
It’s SO good and makes the salad feel heartier, which I love during the fall and winter months.
I’ve now made this salad multiple over the last couple of weeks. The bonus? If you have any leftovers, they taste amazing the next day.
The kale has time to marinate in the vinaigrette, and honestly, the flavor actually gets better.
Oh, and if you’re wondering if the roasted pumpkin seeds and crispy prosciutto are worth it, they are 100% worth it. Salty, sweet, and crunchy, these are the best finishing touches to a fall salad.
Watch the How To Video:
Honeycrisp Apple and Kale Salad_WEB from Half Baked Harvest on Vimeo.
If you make this fall harvest honeycrisp apple and kale salad, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Fall Harvest Honeycrisp Apple and Kale Salad
Servings: 6
Calories Per Serving: 573 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon real maple syrup
- 1/3 cup raw pepitas
- 1/4 teaspoon ground cinnamon
- 3 ounces thinly sliced prosciutto
- 2 heads kale, shredded
- 2 honey crisp apples, thinly sliced
- arils from 1 pomegranate
- 1/2 cup crumbled feta cheese
Cider Vinaigrette
- 1/3 cup extra virgin olive oil
- 1 shallot, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon fig preserves
- 1 tablespoon fresh thyme leaves
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
Instructions
- 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 2. On the prepared baking sheet, toss together the pepitas, olive oil, maple syrup, cinnamon, and a pinch of salt. Arrange in a single layer. Lay the prosciutto flat around the pepitas. Transfer to the oven and bake for 10-15 minutes or until the pepitas are toasted and the prosciutto is crisp. 3. Meanwhile, in a large salad bowl, combine the kale, apples, and pomegranates.4. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, fig preserves, and thyme. Season with salt, pepper, and crushed red pepper flakes. 5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted pepitas, prosciutto, and feta. Eat and enjoy!
This post was originally published on September 20, 2018
I don’t see the shallots on the ingredients list, how many should we prep for this recipe?
HI! The shallots are listed right underneath the olive oil. You need 1 shallot. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
excited to make this salad for tomorrow nights cookbook club our theme is half baked harvest!
Wow that is so great! I hope this salad turns out amazing for you, please let me know!
Delicious! I left out the pepitas but other than that followed the recipe exactly. It was an amazing salad!
Thank you so much Allison!
I brought this salad to a dinner party last night and it was such a hit! I made a double batch and it was completely gone before the night was over. Definitely going to become a standard that I keep going back to. The vinagrette is especially good!
Wow I am so happy to hear that! Thank you so much Camille!
Your salad looks amazing and can’t wait to try it. I was curious which type of Kale you used? Lacinto (Dino Kale)?
Hi Karen! Yes, I used Dino Kale. I hope you love this salad!
This is THE best salad ever, the salad dressing is perfect, everyone at Thankgiving loved it! This will be high up in the rotation that’s for sure 🙂
It’s also very forgiving as well, I used walnuts instead of pepitas, cranberries instead of pomegranate, and omitted the cheese.
I am so glad you loved this! Thank you Jess!
I think your fall salads are my favorite! I love Honeycrisp apples and this looks so delicious!
Oh, wow. This salad is everything. I made it tonight for my husband and myself and we only have a small portion left over. I have already called dibs on it for breakfast (I’m thinking poached egg ontop). Well, tonight I veganized it for my husband—tempeh marinated in maple syrup, liquid smoke, apple cider vinegar, coconut oil, and ume plum vinegar. I also swapped vegan smoked moz for the feta, though it got lost in the salad and so I’ll probably just skip it next time. It came out divine! The pumpkin seeds and the dressing were absolutely the stars. Unfortunately, my stores don’t yet have pomegranates, but hopefully next time I make this they will. I foresee this salad being made bunches in the future!
YUM! I am so glad you both loved this Theresa! Thank you!
Wow! I love kale salad, and this is the best I have ever made. The sweet, salty and tart flavors are perfect. I will be making this again! Thanks for the recipe! Keep them coming.
I’m so happy you liked it Marina!! It is seriously one of my favorites, I make it too often (:
Well this was part of my welcome fall dinner Sunday evening and it turned out great. Especially with smoked ribs, HBH herbed butter sweet potato fries. And your apple butter bars (twice in one week, don’t tell) to complete this very special dinner. Thanks Tieghan for continuing to get me to change up my repertoire.
I love that! Thank you so much Karoline!
I made this this weekend – SO GOOD. I left out the meat (vegetarian here), added some shaved brussel sprouts, cubed and roasted butternut squash, and quinoa. I am in love with this and will be making it all fall and winter!
Thank you so much Jess!
I made this recipe over the weekend and it was SOOOOOO good!
We went apple picking and I made a 4 course apple meal including your apple chicken masala and this salad!
Honestly this salad is so simple to make but so complex in taste! Great work-this will be a fall/winter staple in my house.
Well done.
YUM!! I am so glad you loved this salad.. I might just have to do a 4 course meal with apples soon!
This salad is delicious, but making the dressing made a huge mess of my kitchen. I took the oil/shallot mixture off the heat and added the apple cider vinegar. The oil started sputtering everywhere…all over the stove, counters, and floor. Did you let the oil cool completely before adding the other ingredients? If so, you may want to note that in the recipe to save other readers the cleanup.
Hey Kristen, sorry for the trouble. I didn’t let the oil cook, but will make a note of that. Please let me know if you have any other questions. Glad you love this recipe. Thanks so much! xTieghan
Is there a substitute if I can’t find fig preserves?
I recommend using apple butter or simple real maple syrup. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Awesome salad! There was ALOT going on with the flavors, but they all came together beautifully. It was well worth the effort! I subbed the kale for romaine as my husband doesn’t like kale. The romaine performed admirably under the weight of all the goodies topping it!
I am so happy to hear that Sharon! Thank you!