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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: 312 kcal

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

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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!

horizontal photo of Fall Harvest Honeycrisp Apple and Kale Salad

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  1. Hello. I can’t eat syrup. Does it need the sweetness for it all to come together? I can use birch xylitol or just thought about it, I can make simple syrup using the birch xylitol. How do you think that will taste?

    1. Hey Kristina,
      Can you use honey in place of the maple syrup? Sorry I really am not family with birch xylitol so I don’t know how that would work. Please let me know if you give the recipe a try! xTieghan

  2. 5 stars
    I just have to say that I made this again for the first time this fall, and it’s still one of my absolute favorites!!! Between the vinaigrette and the pumpkin seeds… so yummy!! And actually, the pumpkin seed recipe has turned into a pantry staple in our house— I’ll switch out for whatever seeds/nuts we have, and it is so great on any salad or just to snack on! Thanks again, Tieghan!

    1. Hey Jennifer,
      Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  3. What are your thoughts on goat cheese in place of the feta? Making this for a girlfriend who had a new baby and it looks AMAZING!!

  4. Hi! Loved the salad, and as an aside – I also have felt weird about the two birds with one stone saying. I recently heard someone say feed two birds with one scone and I’ve totally adopted the new saying 🙂 Thanks for the great recipe!

    1. Hey Shannon,
      Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan

  5. 5 stars
    I made this to serve alongside Roast Porcetta and it was truly amazing. I did tweak it a little with shredded radicchio and fennel and I used a pear chardonnay jam instead of fig conserve. One of the best salads I have ever tasted. thank you

    1. Hey Melissa,
      Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan

  6. Hi!

    I just need you to know that I used to think I was not a salad person, then I tried this. I’ve made it 5 times in the last couple months and I’m obsessed. I love all your recipes – not sure if I’ve ever tried one I didn’t like – but this has got to be my fave. Who knew? Thanks for your work and creativity!!

    1. Hey Alison,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan

  7. 5 stars
    So so good! The perfect warm salad that’s filling and satisfying but with the added apple crunch and crispy prosciutto! All things delicious!!!

  8. I’m known in my family for creating (or copying) Thea best salads. This is by far the best salad I’ve ever had in my life. I used Tuscan kale since a little less tough. I made it a little early so the kale had time to break down. It is a new favorite. I plan on making it again for Christmas Eve.

  9. What kind of kale do you recommend? There are many different varieties, I’d appreciate knowing your preferred variety.

    1. Hey Rani,
      I like tuscan kale! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  10. 5 stars
    This salad is so delicious I made it two weeks in a row for lunch!! I replaced the pumpkin seed with almonds and used apple vinaigrette I found at the store – so tasty and super filling 🙂

  11. I was wondering if I can use apple butter instead of fig preserves. I am using this as part of my Christmas dinner and it needs to be awesome since this year has been so hard on so many.


    1. Hey Kimberly,
      Sure that would work! I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  12. 5 stars
    I made this for Thanksgiving dinner and it was a huge hit! All the self-proclaimed “kale haters” in my family had seconds! I did double the dressing and it was the perfect amount.

  13. Do you massage the kale before adding the other ingredients? If so do I use extra oil or the vinaigrette?
    Can I make the dressing the day before? If so should I keep it in the fridge or on the counter?
    It looks delicious! Thanks for the recipe inspiration!!

    1. Hey Hannah,
      You sure can massage the kale with some extra olive oil. Yes, you can make the dressing ahead of time and store in the fridge. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  14. 5 stars
    This is a beautiful fall salad that is so delicious. And I’m making it again for Thanksgiving…it’s that good. It’s so flavorful and colorful. Seems tedious and complicated, but it’s actually quick and easy. Make it – you won’t regret it!

  15. Hi! Just wondering – the amount of oil and shallot called for in the recipe seems a lot different than the amount shown in the video. Is something off?

    1. Hey Megan,
      The measurements are correct:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  16. 5 stars
    Tieghan, your recipes rock! I entertain often and have made this salad 3 times in the last month. It is simply fabulous. I am cooking for a small wedding party of 30 in two weeks and guess what is on the menu?!! I have both of your cookbooks now and am hoping to work my way through them both.

    1. You are too sweet! I am so happy you have been loving my recipes and I hope you continue to! Thank you Pam! xTieghan

    1. Hey Gina,
      I would go ahead and assemble the salad, just keep the dressing on the side. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. Looks beautiful! I myself like to, instead, feed to birds with one cone 🙂 . Or call two birds on one phone! You know, there’s more than one way to knit a cap.

  18. 5 stars
    This salad is the most incredible salad I have ever had. A bit of work preparing it and baking the elements but worth every minute. I will make this again. Perfect fall salad.

  19. 5 stars
    This salad was a hit at my Fall flavors supper club. Only thing I changed was adding a cup of quinoa, and using goat cheese instead of feta. Bonus is how well the kale holds up, and can be mixed ahead to travel, or even enjoyed the next day if there are leftovers. I loved it and have shared it with so many who have asked. I’ll be back for more recipes in the future. Thank you!

  20. 5 stars
    This dressing was fantastic. Subbed Trader Joe’s pumpkin spiced pumpkin seeds for ease and it’s the ultimate fall salad.

    1. Hey Fiby,
      Pecans would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  21. 5 stars
    Don’t know how I’ve missed this recipe up until now! I made it last night, and it was amazing fresh with the warm vinaigrette, but then just ate the leftovers for lunch and it was equally as amazing! I used goat cheese instead of feta (just because it’s all I had) and doubled the pepitas because I love them as a snack. Definitely getting put on the Thanksgiving menu for this year!

    1. Yes! So happy this recipe turned out so well for you, Jennifer! I hope it turns out amazing for you on Thanksgiving as well! xTieghan

  22. This salad is so yummy and beautiful! The dressing is amazing and I’m not a fan of onions so that says alot.

  23. This was so easy to make and delicious. Even my husband who is not so fond of kale commented on how flavourful the salad was. Love the combo of sour and sweet. I I omitted the prosciutto and it was perfect

  24. 5 stars
    Loved this salad, the dressing is killer! Definitely going to make again.
    A little tip, the recipe for roasting the pepitas calls for 1-15 minutes at 350 – mine we black at 8 minutes. I had to make them again and watch them like a hawk. I ended up pulling them a smidge too early on the 2nd time out of fear so they were more sweet & gooey than crispy, but they were still the star of the salad!

  25. 5 stars
    This is absolutely delicious. I swapped the bacon for vegetarian sausage, and I threw on toasted pecans since I used my pomegranates on your fall harvest butternut squash salad. I will absolutely be making both of these salads weekly this fall. Thank you!

  26. 5 stars
    Thank you for another amazing salad recipe! I can’t wait to make this one again soon – it tasted like fall!

  27. 5 stars
    I’m obsessed with this recipe!!! I have made it 3 times in the last week; all for different reason and everyone loved it…Made it for a friend who came over for dinner, an impromptu brunch on Saturday and tonight for dinner for one…though there is very little left. I added a little bit more of red pepper flakes and it just keep getting better.

    Thank you for sharing.

  28. 5 stars
    Great salad. Really liked the vinaigrette. Half of my family is not feta fans so I substituted gorgonzola ( a good creamy hunk that I broke up) and would highly recommend. This will definitely go in my salad rotation. Perfect with a hunk of rustic bread or a thick grilled pork chop.

  29. 5 stars
    Salad looks so good! Any tips on how I could make this for a week of lunches for work? Does the dressing Have to be served warm? Can I toss the apples in something so they don’t turn brown before eating? Thanks!

    1. Hey Susan,
      I would assemble with the dressing on the side and then I would slice the apples fresh each day. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  30. 5 stars
    This was fantastic! I didn’t have any maple syrup and did a honey sub and also did a salami sub for the prosciutto. Definitely a keeper and such a great way to get your greens!

  31. 5 stars
    I made this last night and I LOVE it!! I used arugula instead of kale and a fig and olive goat cheese instead of feta since I had those on hand. This salad is so delicious and perfect for fall!!

  32. 5 stars
    Thank you Tieghan for another wonderful recipe. Made this salad yesterday to go with a Pork Roast and it was absolutely divine! The smell of those pepitas cooking and the taste……mmmmmmmmmm!! 🙂

  33. 5 stars
    I was recently introduced to your recipe books and now have both Harvest and Super Simple. Made this salad last night. Was Amazing! With Covid ongoing Many of us are spending so much more time at home and I take my food seriously. Don’t mind cheating when necessary but I can very easily forgive myself. Bought candied pecans. I googled the recipe online before I left the office (yes, luckily still working) just to be sure I had all ingredients and noticed short a couple. Not really though. Recipe in book slightly different from online. None the less I picked up the fig preserve, pumpkin seeds and prosciutto. Decided to use all and even ended up candying my pumpkin seeds. I now have enough of both the pecan and pumpkin seeds left for the next time I make this. I didn’t have the apple butter so just used the fig preserve. Not only did it look just as amazing, although not so stylishly displayed, you are absolutely right about right about leftovers being better the next day. A definite recipe I will make again and again! Thanks Tieghan, keep it up!

    1. Hi Karen! That is so amazing that you are able to work and are finding fun in cooking! I am really glad this one turned out so well for you and I hope you continue to love my recipes on the blog and in the books!! Thank you so much! xTieghan

  34. 5 stars
    This is my favorite salad. Bar none. i don’t even like kale, but I adore this. I make a batch on Sunday and eat it all week. It holds up beautifully.

  35. I just made this and think you should specify in the recipe steps to let the oil mixture cool completely before adding vinegar to the pan. I’m no cooking novice and I let the mixture cool slightly before adding a drop of vinegar and started a grease fire in my kitchen! Just a warning to other cooks moving too fast like I was. Looking forward to trying after all this mess ?

  36. Has anyone tried making the dressing & pepitas the day before (we’re skipping the meat) and then assembling the day of? I’d like this for Thanksgiving when make-ahead is key as oven/stove availability is tight day of 🙂 Thanks!

    1. Hi! Yes, I do this often and it works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hi Court! Yes, that works very well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  37. Hi, I plan on making this for a friendsgiving party on Sunday. Can I make the whole salad with vin the day before or is it best prepared day of serving?

    1. Hey Carrie! I recommend making the salad and preparing the vinaigrette ahead of time, BUT I would wait to toss the salad with the vinaigrette until you are a few hours away from serving. This way non of the greens will get soggy. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  38. 5 stars
    This salad is so delicious. There are so many flavors & textures happening. Made for the first time on Saturday. Had leftovers on Sunday (I actually liked it better because the kale softened up a lot) and made another one today. No leftovers this time though! Everyone killed it and are asking when I will make it again! If anyone wants their kids to eat kale, this one will get the job done. They loved it. Thanks for the recipe!!!

  39. 5 stars
    I’ve had this recipe saved for a year and finally tried it today. This is pretty much one of the best salads I’ve ever had! Such a great combination of flavors! I used cranberries for the pomegranate arils because the arils were super expensive, and I subbed maple syrup for the fig preserves. This is just a fantastic salad!

  40. 5 stars
    If I could give this recipe 6 stars, I would. It has a complexity of flavors that is balanced just right. The seasoned pepitas and the cider vinaigrette are genius. I have even made this dish for vegan friends, leaving out the prosciutto and cheese, and it was still delicious. The presentation of this dish is also very nice.

    1. Hi Tusli! I am so glad you loved this recipe! That is so amazing to hear! I hope you continue to enjoy others just as much! xTieghan

    1. Hey Janessa! Yes, you can make the vinaigrette a day ahead of time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  41. 4 stars
    I made this salad last night and it delicious. I did notice, however, the directions for the dressing don’t include caramelizing the shallots so next time may try that (I didn’t read the narrative, just jumped straight to the recipe). Honeycrisp apples are my favorite too.

  42. 5 stars
    I love, love, love this recipe! I’ve made it three times now for my hubby and I and for friends and it’s a huge hit! Such a delicious salad!

  43. 5 stars
    That vinaigrette! One way to get me to eat kale. I just made this and OMG delish! I didn’t have proscuitto so I used bacon, also I added a boiled egg since I didn’t (and don’t care for) feta. But geez that vinaigrette! Thank you!

  44. 5 stars
    I made this salad for New Year’s dinner, and it was delicious. Everyone loved it, and me more than anyone. It is crunchy and tasty and it feels so healthy. I have a question for you. I am going to make it again this weekend for friends who do not like feta cheese or blue cheese. Could I substitute good quality parmesan? Or what cheese would you suggest? I am thinking Brie could be an option, but it may be too strong for them as well. Suggestions?

    1. You could swap for a hearty white cheddar, that could be great! Let us know if you have any other questions! Enjoy!

  45. 5 stars
    Really delicious salad that was popular across the table. We eliminated the figs as I’m not a big fan of that particular fruit, but it was so delicious even without. I have made this salad and dressing more than twice now, highly recommend!

  46. 5 stars
    I have made this twice now and I adore it!
    Different textures, playing with salty and sweet, fruit and veg together…..its brilliant!
    If you are hesitating because you think kale is weird in salads-trust me its the perfect base for this. It holds up to the warm dressing and its a nice hearty texture to carry all of the other ingredients. You can even eat this as leftovers and it will never get soggy.
    The warm dressing was such a great idea. I would not change a thing. Its so yummy.

  47. 5 stars
    My neighbor says he dreams about this salad! My husband has never had a kind word to say about kale lol and he also loves this salad! I rarely repeat recipes but have made this one three times in the last few weeks.

  48. 5 stars
    Made this for Thanksgiving thinking my teenagers wouldn’t eat it and I’d get most of it. They all ate it and I got no leftovers. They requested it for Christmas dinner!

  49. 5 stars
    OK, so I couldn’t track down fig preserves (used apricot instead) and my arils went bad before I got the chance to make this, but…I don’t like salads and I’m eating the heck out of this one. The flavors are perfect, and I love that kale is sturdy enough to hold up for a few days. The dressing just soaks into the leaves and it’s delicious days after. So good!

  50. 5 stars
    I made this last night and it is absolutely delicious! What a great coating on the pepitas – I will be using that on all kinds of nuts. I used extra kale and doubled the dressing – a beautiful as well as delicious salad.

  51. 5 stars
    We’ve made this salad four times in nearly as many weeks, and love every serving! Based on items available in the house, substituted filberts/hazelnuts for Pepitas and goat cheese for feta. Thanks for another stunning recipe!

  52. 5 stars
    Made this for dinner, topped with roasted chicken breast – it was so delicious! I loved the candied pepitas and that shallot cider vinaigrette – yum!

  53. Will be making this recipe for thanksgiving but had a few questions!

    1)Instead of 2 heads of kale can I replace with precut and washed bagged kale? If so how much would I need for the recipe?
    2) Also is there a substitute for the fog preserves if I cannot find any?
    3) if I’m making this to bring to bring to someone else’s for thanksgiving, do I make everything ahead of time and only mix it/combine it all right before dinner?
    4) do I need to just use fresh sprigs of thyme or is there another way to purchase it for the dressing?

    1. Hi there Amanda!

      1. you can use pre-cute kale. I recommend 6 cups.
      2. for the preserves, you can use apple butter or maple syrup.
      3. You can toss the salad up to 6 hours ahead of time. or you can assemble the salad and then add the dressing just before serving either option works great!
      4. you can use 1 teaspoon dried thyme if you would like.

      Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  54. 5 stars
    I made this last night for our offering for my daughter’s preschool Thanksgiving feast today. It was amazing and everyone asked for the recipe. I made a double batch and left out the feta, pepitas, and prosciutto out of the one I took to the school and left out meat for the other. It was amazing! Thank you very much! I love your recipes.

  55. 5 stars
    Such an incredibly festive and elevated salad! I made this for a Friendsgiving party, and no one could stop RAVING about this salad (even with all the other amazing food!). Fairly certain you have at least 5 new followers 🙂 The colors and flavors were simply AMAZING- thank you for making salad SHINE!
    [I swapped pecans for pepitas, left out the cheese, and doubled up the toppings :)]

    1. That is so amazing Toby! I am so glad everyone loved this salad and I hope you all love some other recipes on my blog! Thank you so much!

    1. HI! The shallots are listed right underneath the olive oil. You need 1 shallot. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  56. 5 stars
    I brought this salad to a dinner party last night and it was such a hit! I made a double batch and it was completely gone before the night was over. Definitely going to become a standard that I keep going back to. The vinagrette is especially good!

  57. Your salad looks amazing and can’t wait to try it. I was curious which type of Kale you used? Lacinto (Dino Kale)?

  58. 5 stars
    This is THE best salad ever, the salad dressing is perfect, everyone at Thankgiving loved it! This will be high up in the rotation that’s for sure 🙂

    It’s also very forgiving as well, I used walnuts instead of pepitas, cranberries instead of pomegranate, and omitted the cheese.

  59. 5 stars
    Oh, wow. This salad is everything. I made it tonight for my husband and myself and we only have a small portion left over. I have already called dibs on it for breakfast (I’m thinking poached egg ontop). Well, tonight I veganized it for my husband—tempeh marinated in maple syrup, liquid smoke, apple cider vinegar, coconut oil, and ume plum vinegar. I also swapped vegan smoked moz for the feta, though it got lost in the salad and so I’ll probably just skip it next time. It came out divine! The pumpkin seeds and the dressing were absolutely the stars. Unfortunately, my stores don’t yet have pomegranates, but hopefully next time I make this they will. I foresee this salad being made bunches in the future!

  60. 5 stars
    Wow! I love kale salad, and this is the best I have ever made. The sweet, salty and tart flavors are perfect. I will be making this again! Thanks for the recipe! Keep them coming.

  61. 5 stars
    Well this was part of my welcome fall dinner Sunday evening and it turned out great. Especially with smoked ribs, HBH herbed butter sweet potato fries. And your apple butter bars (twice in one week, don’t tell) to complete this very special dinner. Thanks Tieghan for continuing to get me to change up my repertoire.

  62. I made this this weekend – SO GOOD. I left out the meat (vegetarian here), added some shaved brussel sprouts, cubed and roasted butternut squash, and quinoa. I am in love with this and will be making it all fall and winter!

  63. 5 stars
    I made this recipe over the weekend and it was SOOOOOO good!
    We went apple picking and I made a 4 course apple meal including your apple chicken masala and this salad!
    Honestly this salad is so simple to make but so complex in taste! Great work-this will be a fall/winter staple in my house.
    Well done.

  64. 3 stars
    This salad is delicious, but making the dressing made a huge mess of my kitchen. I took the oil/shallot mixture off the heat and added the apple cider vinegar. The oil started sputtering everywhere…all over the stove, counters, and floor. Did you let the oil cool completely before adding the other ingredients? If so, you may want to note that in the recipe to save other readers the cleanup.

    1. Hey Kristen, sorry for the trouble. I didn’t let the oil cook, but will make a note of that. Please let me know if you have any other questions. Glad you love this recipe. Thanks so much! xTieghan

    1. I recommend using apple butter or simple real maple syrup. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  65. 5 stars
    Awesome salad! There was ALOT going on with the flavors, but they all came together beautifully. It was well worth the effort! I subbed the kale for romaine as my husband doesn’t like kale. The romaine performed admirably under the weight of all the goodies topping it!

    1. Hey Sarah,

      Note whatever you like. However the only similarities that I see are kale and apples. If you google fall harvest salads almost all include one or the other, or both. It’s a very popular fall combo. I could list out the major differences between the two salads, but there’s really no point. If you’re referring to the fanning of my apples, well take a look at all my apple salads from previous years, they have all been styled this way. I spent a lot of time developing and tweaking this recipe and am excited to share it with my readers. Personally, I try to live my life by following what my mom taught me…if you don’t have anything nice to say, don’t say it all. Hope you’re having a good day. Tieghan

  66. I love kale salads! If anything, heavily massaged kale has to be my favorite way of enjoying it. It’s been quite a while since I enjoyed a honeycrisp apple, which is something I DEFINITELY need to fix. Apples are delicious, after all! Another part I adore? This recipe was made out of pure spontaneity, yet it seemed like you had a whole blueprint!

  67. 5 stars
    yes!!!!!! so glad you posted another salad! it looks delish will definitely be making! your salads are always so good…i’ve made the rejuvenating broccoli salad many times and i still think it is one of the best salads i’ve ever tasted 🙂

  68. 5 stars
    yes!!!!! so glad to see a salad post again! your salads are always so good…i’ve made your rejuvenating broccoli salad many times and still think it is one of the best salads i’ve ever tasted 🙂

  69. My parents were in NYC this week and said it rained, too! Oh well. This recipe looks to die for! Love those pom arils on top and the kale is great because I still have some growing in the garden! Yippee skipppeee. I appreciate how you presented those apples on top…..too cute!

  70. What a beautiful salad that screams fall!! I am so excited about pomegranate, but we don’t have them in stores yet, so I will have to skip them..
    Did you say you love Figs?! I have not seen fig recipes from you lately either ( hint, hint 🙂 Our trees are overproducing this year .. so please save 🙂

  71. 5 stars
    Tieghan, thank you for figuring dinner out again! Perfect side with grilled pork tenderloin. Beautiful, healthy and amazing as usual!