Fall Harvest Honeycrisp Apple and Kale Salad.
Fall Harvest Honeycrisp Apple and Kale Salad. All the best produce that fall has to offer combined into one big beautiful salad. I could not love this combo of shredded kale, sweet honeycrisp apples, pomegranate, pumpkin seeds, and crispy prosciutto more. Tossed with a caramelized shallot vinaigrette, this salad is sure to become a new fall staple. Healthy, simple, delicious, and perfectly fitting for cool, crisp fall evenings.
Technically fall doesn’t start until Saturday, but it’s pretty obvious that I am ready…and so very excited. However, what’s only recently obvious to me, is that after spending a couple of days in NYC this week, a lot of you are still experiencing summer like weather, even though we’re moving into late September.
I spent all Monday and Tuesday in the city, and wow, it was incredibly humid, rainy, and dreary. My hair did not like it. And while it was totally fine for what I was doing (thankfully everything was inside), my flight was majorly delayed on the way home. Not sure what my deal is when flying out of NYC. But the last two times I’ve been in the city, it’s been slightly stressful trying to make it home. Last time my flight was cancelled and I had to spend an extra night in the city. This time I had an over three-hour flight delay. Ugh!
It’s safe to say I am very glad to be home. I’m crossing my fingers for a lighter travel schedule over the next few months, as things are pretty busy around here. Plus, I love being home this time of year. It’s cozy and perfect, and I just need a couple of back to back weeks in my own bed, you know?
Can you tell I’m not really a traveler at heart? The more and more I travel, the less I stress, and maybe even get used to it, BUT I will forever be a homebody at heart.
Ok, enough about my travel, let’s get on to this salad. Fortunately, this salad is great no matter what season you’re currently experiencing, it’s a light option that still screams autumn.
Personally, fall is my favorite time of year for salads. I know that most people would probably say that summer has their favorite produce. But in my opinion nothing beats the fall apples, squash, root vegetables, pumpkin, pomegranates, and figs. These are all my favorite produce, so making salads in the fall is a must.
Today’s kale salad is fairly easy, but yet so full of flavor and texture. I am, of course, in love.
The story with this salad is simple. I was sitting at my desk the other week when I realized that I hadn’t shared a salad in a while. I really just opened up my fridge, looked through my pantry, and started cooking.
A lot times my best recipes are formed on the spot, and that was the case with this salad. Sometimes over thinking can be the killer of creativity, so when I’m lacking inspiration I’ll just grab what I have on hand and start cooking. More times than not it turns out really well!
Luckily, I had everything I could have wanted to make an awesome salad and vinaigrette.
This salad is a pretty simple mix of shredded kale, honeycrisp apples (my very favorite), pomegranate, feta cheese, crispy prosciutto, and maple roasted pumpkin seeds…
OK, so maybe not the simplest mix, but it’s sooo good.
Start off by roasting the pumpkin seeds (pepitas). This only takes about ten minutes, and you’ll be crisping up the prosciutto at the same time, so killing two birds with one stone (that’s honestly the weirdest saying ever, I don’t get it).
While that’s happening in the oven, toss together the greens, apples, pomegranates, and feta.
After that, it’s onto the vinaigrette. And you guys? The vinaigrette is what makes this salad. It’s all about the caramelized shallots and apple cider. I love tossing the still warm vinaigrette with the salad and then serving.
It’s SO good and makes the salad feel heartier, which I love during the fall and winter months.
I’ve now made this salad multiple over the last couple of weeks. The bonus? If you have any leftovers, they taste amazing the next day.
The kale has time to marinate in the vinaigrette, and honestly, the flavor actually gets better.
Oh, and if you’re wondering if the roasted pumpkin seeds and crispy prosciutto are worth it, they are 100% worth it. Salty, sweet, and crunchy, these are the best finishing touches to a fall salad.
Watch the How To Video:
If you make this fall harvest honeycrisp apple and kale salad, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Fall Harvest Honeycrisp Apple and Kale Salad
All the best produce that fall has to offer combined into one big beautiful salad. Shredded kale, sweet honeycrisp apples, pomegranate, pumpkin seeds, and crispy prosciutto. All tossed with a caramelized shallot vinaigrette. Healthy, simple and delicious, this salad is sure to become a new fall staple!
- 1 tablespoon extra virgin olive oil
- 1 tablespoon real maple syrup
- 1/3 cup raw pepitas
- 1/4 teaspoon ground cinnamon
- 3 ounces thinly sliced prosciutto
- 2 heads kale, shredded
- 2 honey crisp apples, thinly sliced
- arils from 1 pomegranate
- 1/2 cup crumbled feta cheese
- 1/3 cup extra virgin olive oil
- 1 shallot, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon fig preserves
- 1 tablespoon fresh thyme leaves
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. On the prepared baking sheet, toss together the pepitas, olive oil, maple syrup, cinnamon, and a pinch of salt. Arrange in a single layer. Lay the prosciutto flat around the pepitas. Transfer to the oven and bake for 10-15 minutes or until the pepitas are toasted and the prosciutto is crisp.
3. Meanwhile, in a large salad bowl, combine the kale, apples, and pomegranates.
4. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, fig preserves, and thyme. Season with salt, pepper, and crushed red pepper flakes.
5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted pepitas, prosciutto, and feta. Eat and enjoy!
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