Name: Fall Harvest Sweet Kale Salad with Apples and Walnuts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 2 heads of shredded kale; 2 honeycrisp apples, thinly sliced; 2 red pears, thinly sliced; 4 figs, halved; 1/4 cup pomegranate arils; 1/2 cup goat cheese, crumbled; 1/3 cup pepitas; 1/2 cup roasted walnuts; 1/3 cup olive oil; 1 shallot; 2 Tbs apple cider vinegar; 1 Tbs orange juice; 1 Tbs fig preserves; 1 Tbs fresh thyme leaves; 1/2 Tsp freshly grated nutmeg; Salt and pepper to taste

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A view of a kale salad topped with thinly sliced apples or pears with white crumbly cheese, walnuts and halved figs placed on a white platter that is set inside a round rattan tray centered in the frame. The salad is placed on top of a cream colored table runner with mustard colored vintage classes sitting in front towards the bottom of the frame and a small white bowl filled with pears sitting on the top of the frame beside a table setting with a blue pattered plate, a cream napkin and flatware with a wood handle.

It has been quite the week. The election is over (?) and there is still chaos and unrest. I have caught myself in several rabbit holes, which is why I was a bit unproductive this weekend and I am posting a Salad on Sundays post on Monday. I have decided to start my week off by centering myself around my family and my health. If there is one thing other than work that is going to consume my thoughts, I have vowed that it will be that. So, if you are here taking a bit of a break from current events – hello. And also, here is a lovely example of a healthy Thanksgiving side dish. An Easy Fall Harvest Salad with kale.

This fall kale salad is loaded with seasonal flavors, colors and textures. Everything you need to remind you that we are entering the season of thanks – something I definitely need. The shredded kale is topped with apples, walnuts, goat cheese and pomegranate arils before dressed in a fig flavored vinaigrette. A healthy addition to your Thanksgiving dinner menu, or enjoy it as a November weekday meal.

Fall Harvest Sweet Kale Salad with Apples and Walnuts

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The easiest fall harvest kale salad full of the best seasonal flavors. It’s the perfect addition to your Thanksgiving dinner for a side that’s light and healthy.

Author: kaceyjklein@gmail.com
Prep Time: 15
Cook Time: 5
Total Time: 20
Yield: 6
Category: Salad

Ingredients

Units

For the Salad:

2 heads of shredded kale
2 honeycrisp apples, thinly sliced
2 red pears, thinly sliced
4 figs, halved
1/4 cup pomegranate arils
1/2 cup goat cheese, crumbled
1/3 cup pepitas
1/2 cup roasted walnuts

For the Fig Vinaigrette:

1/3 cup olive oil
1 shallot
2 Tbs apple cider vinegar
1 Tbs orange juice
1 Tbs fig preserves
1 Tbs fresh thyme leaves
1/2 Tsp freshly grated nutmeg
Salt and pepper to taste

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Instructions

Pre-heat the oven to 400 degrees. When the oven is heated, toast the walnuts for 4-5 minutes or until fragrant. Set aside to cool.
Find your favorite serving platter or salad bowl and add begin assembling the salad starting with the shredded kale.
Using a mandolin or really sharp knife, slice the apples and pears and add them to the salad. Slice the figs in half and add them as well.
Sprinkle the pomegranate arils, goat cheese and pepitas evenly over the salad.
Add all of the ingredients for the vinaigrette into a small bowl and whisk until the fig preserves have dissolved and the vinaigrette is mixed well.
Lightly dress the salad and toss, or let your guests add the vinaigrette after the salad has been served.

Notes

The vinaigrette can be made ahead of time and will keep in an air tight container for up to two weeks in the refrigerator.

Keywords: fall recipe, fall salad, kale salad

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KITCHEN ESSENTIALS

A Healthy Thanksgiving Side

Traditionally our Thanksgiving featured platefuls of heavy recipes, which has inspired me to create a few light and healthy sides to balance things out, starting with this fall kale salad.

Start by giving the walnuts a quick toast in the oven, roast your walnuts in the oven at 400 degrees. You’ll leave the walnuts in the oven for 4 -5 minutes, at which point they will become fragrant. While roasting, you can work on slicing the apples and pears, as well as halving the figs.

Once you have all elements ready, you can put everything together. This salad is gorgeous and I love displaying it on my my favorite platters Garnish the tops of the kale leaves with the arils and goat cheese. Quickly Lastly, create the fig vinaigrette by whisking all of the ingredients together until everything is completely incorporated. When I serve a salad for guests, I usually serve the dressing in a dispenser that can be passed around the table so that each person can drizzle to their heart’s content.

A close up side angle view of a kale salad topped with thinly sliced apples or pears with white crumbly cheese, walnuts and halved figs placed on a white platter that is set inside a round rattan tray with salad servers placed nearby on the table.

Benefits of Kale Salad

Kale has tons of positive health benefits, making it one of the best options to offset all the other starchy sides. It’s loaded with antioxidants and actually contains more vitamin C and vitamin K than most other veggies. Plus, it contains plenty of fiber and protein, which should help keep you feeling full, if your goal is to lighten up on the turkey intake!

A close up overhead view of a kale salad topped with thinly sliced apples or pears with white crumbly cheese, walnuts and halved figs placed on a white platter that is set inside a round rattan tray with salad servers sitting next to the tray.

Adding Pears & Apples to Kale Salad

Adding sweeter elements balance out the bitter taste that can come with kale. Apples and pears are some of the best seasonal sweet options for salads. It’s the perfect juicy crunch that adds to the dressing, creating a dreamy fall flavor everyone will enjoy.