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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.

overhead photo of Fall Harvest Honeycrisp Apple and Kale Salad

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.

caramelized shallot vinaigrette

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.

overhead close up photo of Fall Harvest Honeycrisp Apple and Kale Salad

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.

side photo of Fall Harvest Honeycrisp Apple and Kale Salad with apples and vinaigrette in photo

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.

overhead photo of Fall Harvest Honeycrisp Apple and Kale Salad being tossed with salad tong

Watch the How To Video:

Honeycrisp Apple and Kale Salad_WEB from Half Baked Harvest on Vimeo.

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 573 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Cider Vinaigrette


  • 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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  1. 5 stars
    Hands down best salad I’ve ever made! Make it at least once a week and it’s always a hit! I am not big on kale, so I substitute arugula. Major hit for any dinner/occasion!

    1. Hi Mary,
      Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx

    1. Hi Sarah,
      This salad is great served immediately you can also serve a few Horus after making it! I hope you love this recipe, please let me know if you give it a try! xx

  2. Would love to make this salad soon, but not being from the US, I wonder what a head of kale is? It typically is sold in 1 kg or 500 gram bags here in Germany. Could you help out?

    1. Hi Karo,
      So sorry, I do not know the measurements in grams. I would say about 5-6 cups of shredded kale. I hope this helps! xx

    2. A kilo is 2.2 pounds in the US, that’s a LOT of kale.
      I bought a head of kale and washed and chopped it last night for tomorrow’s dinner. I just weighed it, it’s 165 grams. That’s half the recipe, so two heads would equal about 325-400 grams, give or take.

  3. 5 stars
    Big crowd pleaser! Was asked for the recipe after I made this for my family and it was no shock it was from HBH.

    I did find the maple syrup amount seemed like a bit much, my nut mixture came out almost more like a bark. Still delicious but I would use a touch less next time!

  4. So good! Love this salad and also your winter salad with pomegranates. I had to substitute dried cranberries this time, but it was still perfect!

    1. Hey Kate,
      Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Have a great Wednesday! xx