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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.
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:
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
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.
Ingredients
- 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
Cider Vinaigrette
- 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
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!
Oh one more thing…any good ideas to substitute pomegranate when it isn’t in season?
Dried cranberries would be great to use!!
This is by far the best recipe ever! We make it all the time! If we want to impress friends/family this is the salad we make…so good, so hearty and the flavors are dreamy! After the party ends my husband and I sit at the table and finish off the salad while we chat about the night even though we are full! So good!
Hey Whitney,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for giving it a try! Have a great weekend:)
Love this salad! I made it once for my MIL and she loved it too! I added pecans to it. Made it again and realized there aren’t any in the recipe haha! I am here to say, double the pumpkin seed topping and add some pecans. It is delicious! What a happy accident.
Hey Rachel,
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! xT
I botched and altered this recipe in so many ways I don’t even know if I’m fit to review it! Haha but it was so good. First, I made the dressing in advance and served it coldish, but it was still amazing. Second I used a spinach arugula blend, also amazing. I used a store bought bag of pecan, cranberry, pepita salad topping and saved a bunch of time. And I stupidly forgot the feta. But even through all that my husband raved about it at our Christmas dinner with his parents. Definitely a keeper.
Hey Meredith,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
This was absolutely beautiful and delicious! I made it for a holiday cookie baking day with family, and it was a huge hit. Omitted the shallot because I was short on time. All the flavors came together beautifully. It’s definitely a show stopper salad!
Hey Kara,
Happy Friday!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! xT
Hi Teighan!
I make this salad all the time BUT today I have to make the dressing in advance bc my party is tmrw. When I go to mix it into the kale tmrw should I heat the dressing slightly or just add it in room temp? What are you thoughts? Thank you!! – Lucy
Hey Lucy,
You could just keep the dressing at room temp, that should be just fine for you:) Have a great weekend! xx
I’m hosting Thanksgiving and am wondering if this can be prepped a day in advance? Any suggestions on how to do that? Just don’t cut apples till day of, or make dressing in advance but don’t add?
Hey Lauren,
Totally, wait to cut the apples and add the dressing, everything else will be just fine! Please let me know if you have any other questions, I hope you love this recipe! xT
Hi Tieghan, Just to confirm….you can make the dressing a day in advance too? Just refrigerate? Thanks!
Totally!!
On your video you sauted the shallots until browned and add the thyme and the rest of the ingredients, but that is not what your recipe says.
Hi Carol,
So sorry, I’m not sure what you mean….you can follow the recipe as written, that’s what I did in the video. Please let me know how I can help! xT
This salad so good and as Tieghan says, the key is the dressing.. kale isn’t your thing? Not mine either. I use Swiss chard, Romain and/or iceberg for the crunch. Love pine nuts, so in they go. Pears, yep. Good way to use up the leftover Cojita instead of buying feta. The dressing is brilliant. I actually follow the recipe, I just adapt it to fit my pantry. It’s perfect for that. And did I mention the dressing?
Hey Carol,
Awesome! Love to hear that this recipe was a winner, thanks so much for making it! Have a great weekend:)
Hi!! Can we use anything in place of the Fig Preserves in the vinaigrette?!
Thank you!
Hey Noelle,
Sure, honey will also work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
So good. Perfect for Fall! I swapped in Pears, but honeycrisps would be amazing.
Hi Steve,
Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩
Literally the best salad ever!!!! You won’t regret trying this salad!
Hey Madison,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
just made this recipe again last night, trying to urge fall to come quickly. so delish, so wonderful – my favorite fall salad.
Hi Katie,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT
I’ve made this salad several times over the fall months and apparently failed to leave a comment! FABULOUS recipe, and that’s coming from someone who doesn’t usually follow a recipe for a salad. We increased the prosciutto to the whole package because it was easier, and subbed blue cheese because we prefer it. Another winner! Thanks Tieghan!
Hey Autumn,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
I’ve made this a handful of times now and everyone usually LOVES it. Thank you.
Hey Brooke,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
I have made this salad a bunch of times over the years, it’s a delicious and easy go-to! The only thing I do differently is massage the kale with a little salt and olive oil.
Hey Kylie,
Happy Sunday!! So glad to hear that this recipe always turns out well for you, thanks a lot for making it so often! xT