Name: Fall Harvest Honeycrisp Apple and Kale Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 heads kale, shredded; 2 Honeycrisp apples, thinly sliced; Arils from 1 pomegranate; 1/3 cup raw pepitas; 3 ounces thinly sliced prosciutto; 1/2 cup crumbled feta cheese; 1 tablespoon extra virgin olive oil (for pepitas and prosciutto); 1 tablespoon real maple syrup; 1/4 teaspoon ground cinnamon; 1/3 cup extra virgin olive oil (for vinaigrette); 1 shallot, thinly sliced; 2 tablespoons apple cider vinegar; 1 tablespoon fig preserves; 1 tablespoon fresh thyme leaves; Kosher salt and pepper, to taste; 1 pinch crushed red pepper flakes

If you’re craving a refreshing, vibrant salad that sings with the flavors of autumn, you’re going to love this Fall Harvest Honeycrisp Apple and Kale Salad Recipe. It’s everything I adore about the season wrapped up in one bowl — crisp Honeycrisp apples, hearty kale, and that perfect sweet-savory crunch from toasted pepitas and crispy prosciutto. Trust me, once you try this, it’ll become your go-to fall salad—I promise it’s fan-freaking-tastic!

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Why You’ll Love This Recipe

Seasonal Freshness: The combination of Honeycrisp apples and pomegranate arils embodies fall’s best flavors.
Perfect Texture Balance: Kale’s earthiness meets crunchy pepitas and crispy prosciutto for a satisfying bite.
Unique Vinaigrette: Caramelized shallot mixed with fig preserves and apple cider vinegar creates an unforgettable dressing.
Simple Yet Stunning: It’s straightforward to make, but guests will think you spent hours on this beautiful salad.

A white bowl filled with a fresh salad is placed on a white marbled texture. The bottom layer has dark green curly kale. On top, there are thinly sliced red apples arranged in small stacks showing red and light yellow skin with white inside. Bright red pomegranate seeds are scattered all over the salad, adding small round pops of color. There are pieces of crispy golden-brown bacon spread unevenly across the bowl. Small roasted pumpkin seeds are sprinkled lightly over the salad, giving a crunchy texture. The colors are deep green, red, and brown with a mix of soft and crispy textures. Photo taken with an iphone --ar 2:3 --v 7 - Fall Harvest Honeycrisp Apple and Kale Salad, autumn apple kale salad, healthy fall salads, Honeycrisp apple salad, kale salad with prosciutto

Ingredients You’ll Need

Each ingredient here was carefully chosen to highlight fall’s bounty. The sweet crunch of Honeycrisp apples pairs wonderfully with the hearty kale, while the pomegranate adds brightness. Let’s talk about each star of the salad!

Flat lay of thinly sliced honeycrisp apples with a vibrant red and yellow skin, bright green shredded kale leaves, glossy ruby red pomegranate arils scattered like jewels, rustic golden toasted pepitas, delicate crispy prosciutto slices with a rich pink hue, small heaps of crumbly white feta cheese, thin rings of translucent shallot, and sprigs of fresh green thyme leaves, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Fall Harvest Honeycrisp Apple and Kale Salad, autumn apple kale salad, healthy fall salads, Honeycrisp apple salad, kale salad with prosciutto

Extra virgin olive oil: Use good quality oil for dressing and roasting pepitas; it really makes a difference.
Real maple syrup: Adds a natural sweetness when roasting the pepitas and prosciutto, giving a lovely caramelized note.
Raw pepitas: Pumpkin seeds make the salad crunchy and nutty; roasting them brings out their flavor.
Ground cinnamon: Just a pinch adds that cozy fall warmth to the pepitas.
Thinly sliced prosciutto: Crisps up beautifully in the oven; adds a savory, salty contrast.
Kale (2 heads, shredded): I prefer curly kale for its texture—make sure to remove tough stems for tenderness.
Honeycrisp apples (2, thinly sliced): Their crisp, juicy sweetness is unmatched; slice thin to blend well with kale.
Pomegranate arils: These jewel-like seeds bring tartness and color that pop in the salad.
Crumbled feta cheese: Adds creamy saltiness — I love the counterpoint it provides against the sweet and crunchy ingredients.
Shallot: Caramelized for the vinaigrette, it deepens the flavor profile with gentle sweetness.
Apple cider vinegar: Brings bright acidity and complements the apple and fig notes.
Fig preserves: This is my secret ingredient — it adds a subtle fruitiness and depth to the vinaigrette.
Fresh thyme leaves: Earthy herbaceous notes that keep the salad grounded in fall flavors.
Kosher salt and pepper: Essential for seasoning to balance all the flavors.
Crushed red pepper flakes: Just a pinch gives a slight kick without overpowering the salad.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Fall Harvest Honeycrisp Apple and Kale Salad Recipe is how easy it is to customize. Whether you want to add more protein or make it vegan-friendly, there’s room to play around!

Protein Addition: I sometimes toss in grilled chicken or toasted walnuts when I want something heartier, and it’s delicious!
Vegan Swap: Replace feta with marinated tofu or omit cheese and use toasted nuts for richness.
Seasonal Twist: Substitute Honeycrisp apples with pears or persimmons if you want to switch things up.

How to Make Fall Harvest Honeycrisp Apple and Kale Salad Recipe

Step 1: Toast the pepitas and crisp the prosciutto

Preheat your oven to 350°F and line a baking sheet with parchment paper—this makes cleanup a breeze. In a bowl, toss the raw pepitas with 1 tablespoon olive oil, maple syrup, cinnamon, and a pinch of salt until everything’s nicely coated. Spread them out evenly on the sheet and tuck the thinly sliced prosciutto around the pepitas. Bake for 10-15 minutes until pepitas are golden and the prosciutto is crispy. This step is a game-changer—the sweet crunch and the savory crisp ham add amazing texture and flavor.

Step 2: Prepare the salad base

While your pepitas and prosciutto are baking, shred your kale finely, making sure to remove any thick stems so you don’t end up with tough bites. Toss the shredded kale in a large bowl with thinly sliced Honeycrisp apples and those beautiful pomegranate arils. The colors alone make this salad irresistible!

Step 3: Make the caramelized shallot vinaigrette

Next, heat 1/3 cup olive oil in a skillet over medium-high heat until it shimmers. Add the thinly sliced shallots and sauté for 2-3 minutes until fragrant and slightly caramelized—this step adds a sweet depth you won’t want to skip. Remove from heat and let it cool just a bit before whisking in the apple cider vinegar, fig preserves, and fresh thyme leaves. Season with kosher salt, black pepper, and a pinch of crushed red pepper flakes for a subtle spicy kick.

Step 4: Toss and serve

Pour the vinaigrette over your salad and toss everything gently but thoroughly so that every leaf of kale gets dressed. Top with the toasted pepitas, crispy prosciutto, and crumbled feta. I like to serve it immediately so the kale stays bright and crisp. But if you let it sit a while, the flavors only get better as they meld together.

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Pro Tips for Making Fall Harvest Honeycrisp Apple and Kale Salad Recipe

Massage Your Kale: If you prefer your kale a bit softer, massage it gently with a pinch of salt before assembling the salad—it helps break down the toughness.
Don’t Skip Caramelizing Shallots: This step adds sweetness and complexity to your vinaigrette that can’t be replaced by simply mixing ingredients cold.
Fresh Thyme Boosts Aroma: Adding fresh thyme instead of dried really elevates the salad’s fragrance and brightness.
Toast Pepitas Just Right: Keep an eye on the pepitas while roasting; they burn quickly and you want them golden, not bitter.

How to Serve Fall Harvest Honeycrisp Apple and Kale Salad Recipe

A white bowl filled with a fresh salad rests on a white marbled surface, showing layers of dark green chopped kale mixed with thin slices of red-skinned apple arranged in a fan shape on top. Bright red pomegranate seeds are scattered across the salad, adding spots of vibrant color. Golden brown toasted seeds and small bits of crispy brown topping are sprinkled on the salad for texture. Pieces of white cheese with a soft texture are visible beneath the kale. A woman's hand holds a wooden spoon on the bottom left while another woman's hand grips a second wooden spoon on the top right as they mix the salad. Photo taken with an iphone --ar 2:3 --v 7 - Fall Harvest Honeycrisp Apple and Kale Salad, autumn apple kale salad, healthy fall salads, Honeycrisp apple salad, kale salad with prosciutto

Garnishes

I love finishing this salad off with a sprinkle of extra crumbled feta and a few fresh thyme leaves for a pop of color and flavor. Sometimes, I add an extra drizzle of good maple syrup or a few more crunchy pepitas if I’m serving it to guests who are into a bit more sweetness or texture.

Side Dishes

This salad pairs beautifully with roasted pork tenderloin or simple grilled chicken breasts for a wholesome meal. It also works as a light lunch alongside crusty bread and a cup of your favorite soup on chilly fall days.

Creative Ways to Present

If you want to impress at a dinner party, I’ve had fun serving this Fall Harvest Honeycrisp Apple and Kale Salad Recipe layered in clear glass jars or elegant wide-brimmed bowls. Adding a scattering of pomegranate seeds on top just before serving makes it sparkle like fall jewels!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and trust me, you might!), store the salad and dressing separately to keep the kale crisp. I usually refrigerate the mixed salad without the vinaigrette, then add it just before serving the next day. The pepitas and prosciutto are best stored in airtight containers to preserve crunch.

Freezing

This salad doesn’t freeze well because of the fresh produce and vinaigrette, so I don’t recommend freezing it. You’ll want to enjoy it fresh to get all those textures and flavors at their peak.

Reheating

This salad is best served cold or at room temperature. If you have leftover prosciutto or pepitas, you can quickly warm them in a hot skillet before adding to the salad for that freshly toasted effect.

FAQs

Can I use other types of apples for this salad?

Absolutely! While Honeycrisp apples are my favorite due to their perfect balance of sweetness and tartness, you can substitute with Granny Smith or Fuji apples if you prefer a tarter or sweeter note. Just make sure to slice them thinly for easy mixing with the kale.
How do I store the salad if I want to prepare it ahead of time?

The best method is to keep the dressing separate from the salad ingredients. Store the kale, apples, and toppings in an airtight container in the fridge, and add the vinaigrette just before serving to keep everything crisp and fresh.
Can I make the salad vegan?

Yes! Simply omit the prosciutto and feta cheese, then add toasted nuts or seeds for extra protein and crunch. You can also try vegan cheese alternatives or marinated tofu for added creaminess.
What if I don’t have fig preserves for the vinaigrette?

If fig preserves aren’t on hand, you can substitute with a little honey or apricot jam to maintain that sweet-fruity dimension. Just adjust the amount to taste.

Final Thoughts

I absolutely love how this Fall Harvest Honeycrisp Apple and Kale Salad Recipe turned out the very first time I made it—and every time since. The combination of flavors and textures feels like autumn in a bowl, and my family goes crazy for it every year. It’s healthy, simple, and elegant all at once. So grab those Honeycrisp apples, get your kale ready, and give this salad a try—I’m confident it’ll earn a spot in your seasonal favorites, just like it did in mine.