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Savor autumn flavors with this hearty Fall Kale Salad, combining crisp apples, tangy pomegranates, and crunchy pecans, all tossed in a maple-infused dressing.
I'm always on the hunt for a good salad, and this fall harvest salad with Honeycrisp apples, thick-cut bacon and bleu cheese hits the mark. It's that time of year when the weather starts to change, my apple trees are ready to be picked, and the kale is popping up in the garden.
It's also when we're harvesting our crops on our farm, so I am always looking for something that is not only delicious but also easy to make. This recipe is a great side salad during the fall season and great for meal prep because kale tends to hold over the next day better than regular salad greens. It can also be served as a main dish if you top it with an easy protein, like a rotisserie chicken, which is what I like to do when I need to make a nutritious tractor meal for my farmer.
This fall salad recipe, as written below, is very easy to put together, but it's also versatile. You can add fall ingredients such as sweet potatoes, brussels sprouts, or delicata squash. It's a great way to use seasonal ingredients and incorporate more fall flavors into this salad. Whether you're serving this at your holiday table or on a weeknight, I'm sure you'll love this recipe as much as we do!
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Why You Should Make This Recipe
- Seasonal Ingredients: Embraces the best of fall produce, offering fresh and vibrant flavors.
- Nutritious and Delicious: Packed with vitamins, fiber, and good fats for a wholesome meal.
- Versatile: Perfect as a side dish or a light main dish.
- Texture and Flavor: Combines crunchy, sweet, savory, and tangy elements in every bite.
- Easy to Prepare: Simple steps and ingredients make it accessible for all cooking levels.
Need another fall recipe?
Try my Roasted Brussels Sprouts and Sweet Potatoes, Creamy Instant Pot Mashed Sweet Potatoes or Carrot and Lentil Soup.
Ingredients Needed
Dressing:
- Extra-virgin olive oil: Provides a rich, smooth base for the dressing.
- Apple cider vinegar: Adds acidity and brightness.
- Pure maple syrup: Imparts natural sweetness and depth.
- Salt: Enhances overall flavor.
- Ground black pepper: Offers a subtle spicy note.
Salad:
- Tuscan kale: This hearty base is rich in nutrients.
- Honeycrisp apples: Introduces sweetness and crispness.
- Pomegranate seeds: Adds juicy bursts of tartness and color.
- Bacon: Adds savory, smoky flavors.
- Blue cheese: Provides creamy, tangy richness.
- Pecans: Offer crunch and a nutty taste.
See the printable recipe card below for exact quantities.
Ingredient Swaps
- Kale Alternatives: Substitute with spinach or arugula for a milder taste.
- Fruit Variations: Use pears or dried cranberries in place of apples and pomegranate seeds.
- Cheese Options: Replace blue cheese with feta cheese or creamy goat cheese.
- Nut Choices: Swap pecans with walnuts, almonds or pumpkin seeds.
How to Make
- Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and black pepper until emulsified.
- Assemble the Salad: In a large bowl, combine shredded kale, apple slices, pomegranate seeds, chopped bacon, blue cheese crumbles, and toasted pecans.
- Dress the Salad: Drizzle the prepared dressing over the salad ingredients.
- Toss and Serve: Gently toss to ensure an even coating. Serve immediately and enjoy!
See the printable recipe card below for exact recipe instructions.
Serving Suggestions
- Protein Addition: Top with grilled chicken or roasted chickpeas for added protein.
- Pairing: Serve alongside roasted pork loin or butternut squash soup for a complete fall meal.
Storage
- Refrigeration: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The kale holds up well, but the apples may lose some crispness.
- Dressing Storage: Keep any extra dressing separately in a sealed jar in the refrigerator for up to a week.
- Freezing: Freezing is not recommended, as the fresh ingredients will lose their texture upon thawing.
Tips for Recipe Success
- Massage the Kale: Gently massaging the shredded kale with a bit of the dressing can soften its texture and reduce bitterness.
- Uniform Slicing: Ensure apples are thinly and evenly sliced for consistent texture and flavor distribution.
- Fresh Pomegranate: Fresh pomegranate seeds enhance the salad's juiciness and visual appeal.
- Toast the Pecans: Toasting pecans amplifies their flavor and adds a crunch.
FAQs
Yes, prepare all components separately and combine them just before serving to maintain freshness.
Absolutely! Omit the bacon and consider adding roasted chickpeas for added texture and protein.
Toss apple slices in a little lemon juice before adding to the salad to slow oxidation.
Feel free to substitute with milder cheeses like feta or leave it out entirely.
Certainly! A balsamic vinaigrette or honey mustard dressing would also complement the salad well.
Recipe Card
Fall Kale Salad
Ingredients
Dressing
- ½ cup extra-virgin olive oil
- 4 tablespoons apple cider vinegar
- 3 tablespoons pure maple syrup
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Salad
- 2 bunches of Tuscan kale or lacinato kale, stemmed and thinly shredded (about 8 cups)
- 3 Honeycrisp apples thinly sliced
- ¼ cup pomegranate seeds
- 4 slices thick-cut bacon cooked & chopped
- ½ cup blue cheese crumbled
- 1 cup pecans toasted and chopped
Instructions
- In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, salt and ground black pepper. Set aside.
- In a large salad bowl, add the kale, apples, pomegranate seeds, bacon, blue cheese and pecans. Toss.
- Pour the dressing over the salad ingredients, then toss gently to combine. Serve.
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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