Description

This Fall Harvest Honeycrisp Apple and Kale Salad combines the best of autumn’s bounty into one vibrant and flavorful dish. Shredded kale, crisp Honeycrisp apples, juicy pomegranate arils, toasted pepitas, and crispy prosciutto are tossed with a warm caramelized shallot vinaigrette and topped with crumbled feta cheese. It’s a healthy, simple, and delicious salad perfect for a seasonal staple.

Ingredients

Scale

Salad

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

Vinaigrette

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

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Instructions

Preheat Oven and Prepare Pepitas and Prosciutto: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Toss together the raw pepitas, 1 tablespoon olive oil, maple syrup, cinnamon, and a pinch of salt on the prepared baking sheet. Arrange in a single layer. Lay the prosciutto slices flat around the pepitas. Bake for 10-15 minutes until pepitas are toasted and prosciutto is crisp.
Assemble Salad Base: While the pepitas and prosciutto bake, combine shredded kale, thinly sliced Honeycrisp apples, and pomegranate arils in a large salad bowl.
Prepare Vinaigrette: Heat 1/3 cup olive oil in a medium skillet over high heat. When shimmering, add the thinly sliced shallots and cook until fragrant, about 2-3 minutes. Remove from heat and allow to cool slightly. Stir in apple cider vinegar, fig preserves, and fresh thyme leaves. Season with kosher salt, pepper, and crushed red pepper flakes to taste.
Toss Salad: Pour the warm vinaigrette over the kale, apple, and pomegranate mixture. Toss well to combine all ingredients evenly with the dressing.
Top and Serve: Top the dressed salad with the toasted pepitas, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy this vibrant fall salad.

Notes

This salad highlights the best fall produce with a balance of sweet, savory, and nutty flavors.
Shredding kale helps tenderize its tough leaves and makes it easier to eat.
Use fresh Honeycrisp apples for the best crisp and sweet contrast.
The prosciutto adds a salty crunch that pairs beautifully with the sweet vinaigrette.
The caramelized shallot vinaigrette is a unique touch that elevates the salad’s flavor complexity.
For a vegetarian version, omit the prosciutto and consider adding toasted nuts for extra texture.

Nutrition

Serving Size: 1 serving
Calories: 573 kcal
Sugar: 15 g
Sodium: 450 mg
Fat: 42 g
Saturated Fat: 9 g
Unsaturated Fat: 31 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 7 g
Protein: 12 g
Cholesterol: 25 mg