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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

Author: Tieghan Gerard
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.

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Ingredients

Cider Vinaigrette

Instructions

  • 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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Comments

  1. 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.

    Reply

    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

      Reply

    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

      Reply

  4. 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.

    Reply

  5. 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.

    Reply

  7. 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!

    Reply

  8. 5 stars
    This dressing was fantastic. Subbed Trader Joe’s pumpkin spiced pumpkin seeds for ease and it’s the ultimate fall salad.

    Reply

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

      Reply

  11. 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!

    Reply

    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

      Reply

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

    Reply

  13. 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

    Reply

  14. 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!

    Reply