Next Post
Mulled Spiced Apple Cider Doughnuts.
This post may contain affiliate links, please see our privacy policy for details.
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 just made this and think you should specify in the recipe steps to let the oil mixture cool completely before adding vinegar to the pan. I’m no cooking novice and I let the mixture cool slightly before adding a drop of vinegar and started a grease fire in my kitchen! Just a warning to other cooks moving too fast like I was. Looking forward to trying after all this mess ?
Oh no!!! I hope you are all good! Also, I hope this recipe turns out amazing for you! xTieghan
Has anyone tried making the dressing & pepitas the day before (we’re skipping the meat) and then assembling the day of? I’d like this for Thanksgiving when make-ahead is key as oven/stove availability is tight day of 🙂 Thanks!
Hi! Yes, I do this often and it works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Can I prepare the dressing in advance in the morning of my dinner party?
Hi Court! Yes, that works very well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi, I plan on making this for a friendsgiving party on Sunday. Can I make the whole salad with vin the day before or is it best prepared day of serving?
Hey Carrie! I recommend making the salad and preparing the vinaigrette ahead of time, BUT I would wait to toss the salad with the vinaigrette until you are a few hours away from serving. This way non of the greens will get soggy. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This salad is so delicious. There are so many flavors & textures happening. Made for the first time on Saturday. Had leftovers on Sunday (I actually liked it better because the kale softened up a lot) and made another one today. No leftovers this time though! Everyone killed it and are asking when I will make it again! If anyone wants their kids to eat kale, this one will get the job done. They loved it. Thanks for the recipe!!!
I am so glad you loved this recipe, Annie! Thank you so much! xTieghan
Made this last night – soooooo good! Will definitely be making again
I am so happy to hear that Kayla! Thank you! xTieghan
I’ve had this recipe saved for a year and finally tried it today. This is pretty much one of the best salads I’ve ever had! Such a great combination of flavors! I used cranberries for the pomegranate arils because the arils were super expensive, and I subbed maple syrup for the fig preserves. This is just a fantastic salad!
That is so amazing to hear Coby! Thank you so much for trying this! xTieghan
If I could give this recipe 6 stars, I would. It has a complexity of flavors that is balanced just right. The seasoned pepitas and the cider vinaigrette are genius. I have even made this dish for vegan friends, leaving out the prosciutto and cheese, and it was still delicious. The presentation of this dish is also very nice.
Hi Tusli! I am so glad you loved this recipe! That is so amazing to hear! I hope you continue to enjoy others just as much! xTieghan
Can you make the vinaigrette a day in advance?
Hey Janessa! Yes, you can make the vinaigrette a day ahead of time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I made this salad last night and it delicious. I did notice, however, the directions for the dressing don’t include caramelizing the shallots so next time may try that (I didn’t read the narrative, just jumped straight to the recipe). Honeycrisp apples are my favorite too.
Thank you so much Amy! xTieghan
One of my favorite salads…ever. So so good and easy to make!
Thank you Katie! xTieghan
Made this but no kale so used a spring salad mix. It was fantastic!
Thank you so much Rebecca! xTieghan
Can’t wait to try this. Looks delicious.
Thank you Mari! I hope you love this one! xTieghan
I love, love, love this recipe! I’ve made it three times now for my hubby and I and for friends and it’s a huge hit! Such a delicious salad!
Thank you so much Shayna! I am so happy to hear that! xTieghan
That vinaigrette! One way to get me to eat kale. I just made this and OMG delish! I didn’t have proscuitto so I used bacon, also I added a boiled egg since I didn’t (and don’t care for) feta. But geez that vinaigrette! Thank you!
Thank you Karen!! I am so happy to hear that you loved this recipe! xTieghan