Fall Harvest Sweet Kale Salad with Apples and Walnuts
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.
- 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
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
