Harvest Kale Salad With Apples

This harvest kale salad with apples, pears, and honey dressing brings together the best of autumn flavors in a fresh, vibrant way. It’s perfect for adding a festive touch to holiday dinners or harvest celebrations. The combination of crisp kale, sweet fruit, and a tangy honey dressing makes it a lively and healthy side that everyone will enjoy.

I first made this salad for a family Thanksgiving, and it quickly became a requested staple. Its bright colors and festive flavors always impress guests and add a welcome freshness to richer meals.

Ingredients

• Kale (4 cups): stems removed for a tender base and vibrant green color, choose fresh, dark leafy kale for maximum flavor.
• Brussels sprouts (3 cups, halved): bring a slightly bitter crunch, pick firm sprouts without blemishes.
• Fuji apple (1 large, thinly sliced): provides sweetness and crispness, holds shape well and adds a beautiful red blush.
• Bartlett pear (1 ripe, thinly sliced): adds juicy, floral notes complementing the apple’s crispness.
• Dried cranberries (1/2 cup): provides chewy sweetness and a pop of ruby red color.
• Pecan halves (1/2 cup, raw, lightly toasted): enhance their buttery flavor and add crunch.
• Crumbled feta cheese (1/2 cup): adds creamy tanginess that contrasts nicely with the sweet fruit.
• Extra virgin olive oil (1/3 cup): offers a fruity richness, use good quality olive oil for depth of flavor.
• Apple cider vinegar (2 tablespoons): adds bright acidity to balance sweetness.
• Dijon mustard (1 tablespoon): provides subtle sharpness and helps emulsify the dressing.
• Honey (1 1/2 tablespoons): brings natural sweetness with floral undertones, raw or local honey works best.
• Sea salt (1/2 teaspoon): enhances all the flavors naturally.
• Freshly ground black pepper (1/4 teaspoon): adds mild warmth.
• Ground cinnamon (pinch): for a subtle, warming spice note.

Instructions

Prepare the Produce:

Wash all produce thoroughly and pat dry to keep the salad crisp and prevent sogginess. Strip tough stems from the kale then chop leaves into bite sized ribbons for ease of eating and better dressing absorption. Halve Brussels sprouts lengthwise for quick cooking and enhanced caramelization if roasting.

Toast the Pecans:

Warm a dry skillet over medium heat and add pecans. Stir constantly to toast them evenly until they turn fragrant and lightly golden, about three to five minutes. Remove immediately to a plate so they do not burn and allow them to cool.

Mix the Honey Dressing:

In a bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, black pepper, and cinnamon until fully blended and emulsified. Taste and tweak with more honey or vinegar until the balance suits your palate.

Dress and Massage the Kale:

Place the chopped kale into a large bowl. Pour about a third of the honey dressing over it and massage the leaves gently with your hands for two to three minutes to soften the kale and help the dressing permeate the leaves.

Assemble the Salad:

Add Brussels sprouts, apple slices, pear slices, dried cranberries, toasted pecans, and crumbled feta cheese on top of the massaged kale. Drizzle remaining dressing and gently toss everything so colors and flavors mingle.

Plate and Serve:

Transfer the salad to a serving platter or individual bowls, making sure ingredients are distributed attractively for a festive look. Serve immediately to enjoy all components at their freshest crispness. If needed, refrigerate for up to two hours before serving.

The star ingredient here for me has to be the kale. Massaging it with the honey dressing transforms this usually tough green into silky tender leaves with a deep, mellow flavor. One memorable fall, I served this at a potluck, and several guests came back for seconds, surprised and delighted by how such a simple salad packed so much punch.

Storage Tips

Store components separately for best freshness, especially keep dressing aside until just before serving to avoid soggy leaves. Leftovers can be refrigerated in an airtight container for up to one day, but fruit texture may soften.

Ingredient Substitutions

Toasted pumpkin seeds work well instead of pecans if you need a nut free alternative. Goat cheese can replace feta for a softer tang. Maple syrup can stand in for honey in the dressing if that’s what you have on hand.

Serving Suggestions

Try this salad as a side to roasted turkey or chicken for a full fall meal. Adding grilled chicken or cooked quinoa can make it a satisfying main. Sprinkle pomegranate seeds over the top for a festive pop of color.

This vibrant salad is easy to scale for gatherings and brings a bright counterpoint to rich holiday mains. Serve immediately for best texture.

Common Questions About Recipes

→ Can I prepare the salad ahead of time?

Yes, prepare all components in advance and store separately. Dress and toss just before serving to maintain crispness.

→ How do I prevent apple and pear slices from browning?

Lightly toss slices in lemon juice immediately after cutting to slow oxidation without affecting flavor.

→ Will leftovers keep well?

Store leftovers in an airtight container in the fridge and consume within a day for best texture.

→ Can I make this dairy-free?

Omit the feta or substitute with a dairy-free cheese to keep the salad vibrant and flavorful.

→ How can I enhance the Brussels sprouts flavor?

Roast halved Brussels sprouts with olive oil and salt at 400°F for 15 minutes until caramelized for added depth.