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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.

overhead photo of Fall Harvest Honeycrisp Apple and Kale Salad

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.

caramelized shallot vinaigrette

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.

overhead close up photo of Fall Harvest Honeycrisp Apple and Kale Salad

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.

side photo of Fall Harvest Honeycrisp Apple and Kale Salad with apples and vinaigrette in photo

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.

overhead photo of Fall Harvest Honeycrisp Apple and Kale Salad being tossed with salad tong

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

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

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Ingredients

Cider Vinaigrette

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!
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horizontal photo of Fall Harvest Honeycrisp Apple and Kale Salad
This post was originally published on September 20, 2018
4.26 from 685 votes (594 ratings without comment)

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Comments

  1. 5 stars
    This is absolutely delicious. I swapped the bacon for vegetarian sausage, and I threw on toasted pecans since I used my pomegranates on your fall harvest butternut squash salad. I will absolutely be making both of these salads weekly this fall. Thank you!

    Reply

  2. 5 stars
    Thank you for another amazing salad recipe! I can’t wait to make this one again soon – it tasted like fall!
    Hillary

    Reply

  3. 5 stars
    I’m obsessed with this recipe!!! I have made it 3 times in the last week; all for different reason and everyone loved it…Made it for a friend who came over for dinner, an impromptu brunch on Saturday and tonight for dinner for one…though there is very little left. I added a little bit more of red pepper flakes and it just keep getting better.

    Thank you for sharing.

    Reply

  4. 5 stars
    Great salad. Really liked the vinaigrette. Half of my family is not feta fans so I substituted gorgonzola ( a good creamy hunk that I broke up) and would highly recommend. This will definitely go in my salad rotation. Perfect with a hunk of rustic bread or a thick grilled pork chop.

    Reply

  6. 5 stars
    Salad looks so good! Any tips on how I could make this for a week of lunches for work? Does the dressing Have to be served warm? Can I toss the apples in something so they don’t turn brown before eating? Thanks!

    Reply

    1. Hey Susan,
      I would assemble with the dressing on the side and then I would slice the apples fresh each day. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  8. 5 stars
    This was fantastic! I didn’t have any maple syrup and did a honey sub and also did a salami sub for the prosciutto. Definitely a keeper and such a great way to get your greens!

    Reply

  10. 5 stars
    I made this last night and I LOVE it!! I used arugula instead of kale and a fig and olive goat cheese instead of feta since I had those on hand. This salad is so delicious and perfect for fall!!

    Reply

  11. 5 stars
    Thank you Tieghan for another wonderful recipe. Made this salad yesterday to go with a Pork Roast and it was absolutely divine! The smell of those pepitas cooking and the taste……mmmmmmmmmm!! 🙂

    Reply

  12. 5 stars
    I was recently introduced to your recipe books and now have both Harvest and Super Simple. Made this salad last night. Was Amazing! With Covid ongoing Many of us are spending so much more time at home and I take my food seriously. Don’t mind cheating when necessary but I can very easily forgive myself. Bought candied pecans. I googled the recipe online before I left the office (yes, luckily still working) just to be sure I had all ingredients and noticed short a couple. Not really though. Recipe in book slightly different from online. None the less I picked up the fig preserve, pumpkin seeds and prosciutto. Decided to use all and even ended up candying my pumpkin seeds. I now have enough of both the pecan and pumpkin seeds left for the next time I make this. I didn’t have the apple butter so just used the fig preserve. Not only did it look just as amazing, although not so stylishly displayed, you are absolutely right about right about leftovers being better the next day. A definite recipe I will make again and again! Thanks Tieghan, keep it up!

    Reply

    1. Hi Karen! That is so amazing that you are able to work and are finding fun in cooking! I am really glad this one turned out so well for you and I hope you continue to love my recipes on the blog and in the books!! Thank you so much! xTieghan

      Reply

  14. 5 stars
    This is my favorite salad. Bar none. i don’t even like kale, but I adore this. I make a batch on Sunday and eat it all week. It holds up beautifully.

    Reply