Fall Harvest Honeycrisp Apple and Kale Salad
When the first crisp breeze of fall rolls in, my kitchen always shifts into comfort-food mode. One of my favorite memories is coming back from the orchard with a basket full of Honeycrisp apples their sweet crunch instantly telling me autumn had arrived. That’s when I first made this Fall Harvest Honeycrisp Apple and Kale Salad. Between the earthy kale, juicy apples, and the tangy-sweet maple cider vinaigrette, every bite feels like a seasonal celebration.
This isn’t just another green salad it’s one of those fall recipes that makes you crave vegetables. Perfect as a Thanksgiving side, a cozy weeknight dish, or even a holiday dinner starter, it blends fresh flavors with festive touches. The Honeycrisp apples shine through, making the salad both refreshing and hearty, exactly what you want when the leaves start to change.
Table of Contents
Table of Contents
Fall Harvest Honeycrisp Apple and Kale Salad
Ingredients
Equipment
Method
- Place chopped kale in a large bowl. Drizzle with 1 tsp olive oil and a pinch of salt. Massage for 2–3 minutes until softened and dark green.
- In a jar or small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper until smooth.
- Add the sliced apple, pomegranate arils, goat cheese, pecans, and cranberries to the bowl of massaged kale.
- Pour the vinaigrette over the salad. Toss gently to coat all ingredients evenly.
- Garnish with crispy shallots or additional nuts if desired. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why you’ll love this Honeycrisp apple and kale salad
- Seasonal and fresh – apples, kale, pomegranate, and cranberries highlight fall’s best produce.
- Nutrient-packed – full of fiber, antioxidants, and healthy fats.
- Make-ahead friendly – the massaged kale stays crisp even with dressing.
- Crowd-pleasing flavors – sweet, tangy, nutty, and creamy all in one bowl.
- Holiday-ready – a colorful salad that looks as good as it tastes.
Ingredients for Honeycrisp apple kale salad
| Ingredient | Measurement | Substitution Tips |
| Kale | 1 bunch (curly or lacinato), stems removed, finely chopped | Baby kale for milder flavor |
| Honeycrisp apple | 1 large, thinly sliced or diced | Fuji or Pink Lady apples |
| Pomegranate arils | ½ cup | Diced pear or fresh orange segments |
| Goat cheese | ½ cup crumbled | Swap for feta or shaved parmesan |
| Pecans | ½ cup toasted, chopped | Walnuts, almonds, or pumpkin seeds |
| Dried cranberries | ¼ cup | Dried cherries or golden raisins |
| Crispy shallots | Optional garnish | Omit or add pumpkin seeds for crunch |
Maple Cider Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 small shallot, minced
- Salt & pepper to taste
How to make Honeycrisp apple kale salad step by step
- Massage the kale – Place chopped kale in a large bowl. Drizzle with 1 tsp olive oil and a pinch of salt. Massage for 2–3 minutes until softened and deep green.
- Mix the vinaigrette – In a jar, whisk olive oil, apple cider vinegar, maple syrup, Dijon, shallot, salt, and pepper until smooth.
- Build the salad – Add apples, pomegranate arils, goat cheese, pecans, and dried cranberries to the kale.
- Dress & toss – Pour vinaigrette over the top. Toss gently to coat every leaf.
- Garnish & serve – Sprinkle with crispy fried shallots or extra nuts before serving.
How to serve this fall apple kale salad
This salad makes a beautiful centerpiece for any table:
- Holiday table: Serve alongside turkey, chicken, or roasted salmon for Thanksgiving or Christmas.
- Light lunch: Pair with crusty bread or soup for a quick fall meal.
- Dinner parties: Plate individually for elegant presentation with extra goat cheese crumbles.
- Seasonal twist: Add roasted butternut squash or sweet potatoes for extra fall flair.
How to perfect this Honeycrisp apple salad
- Slice apples just before serving to keep them fresh and crisp.
- Always massage the kale – this small step makes it tender and flavorful.
- Toast your nuts for richer flavor.
- Make vinaigrette a day ahead; it tastes better once flavors meld.
- Sprinkle flaky sea salt on top right before serving for restaurant-style finishing touch.
Common mistakes to avoid
- Skipping the kale massage – leaves will be too tough and bitter.
- Overdressing – kale holds dressing well, but too much can overwhelm flavors.
- Not toasting nuts – raw nuts lack depth and crunch.
- Cutting apples too early – they brown quickly if left exposed.
- Forgetting garnish – crispy shallots or seeds add that crave-worthy crunch.
Storage and reheating instructions
| Storage Method | Duration | Tips |
| Refrigerator (undressed) | 3–4 days | Keep kale, toppings, and dressing separate. |
| Refrigerator (dressed) | Up to 24 hours | Kale holds well but apples may soften. |
| Freezer | Not recommended | Kale and apples lose texture. |
Pro tip: If making ahead, store apples in lemon-water mixture to prevent browning.
Frequently asked questions about kale and apple salad
Can I make this salad in advance?
Yes. Prep kale, vinaigrette, and toppings ahead of time, but slice the apple right before serving.
What’s the best apple for kale salad?
Honeycrisp is ideal for its crisp bite and balanced sweetness, but Fuji, Pink Lady, or Gala also work.
Can I make it dairy-free?
Swap goat cheese with avocado slices or vegan feta for a dairy-free version.
Can I add protein?
Absolutely. Grilled chicken, roasted salmon, or chickpeas make it a complete meal.
What makes this a fall harvest salad?
It uses seasonal produce like apples, kale, pomegranates, and cranberries that peak in autumn.
Conclusion
This Fall Harvest Honeycrisp Apple and Kale Salad is proof that healthy eating can feel indulgent. With its crunchy apples, tender kale, sweet-tart fruits, and creamy goat cheese, it’s the kind of recipe that turns a simple salad into a fall favorite. Whether you’re planning a holiday menu or just looking for a fresh weeknight dinner, this salad delivers flavor, nutrition, and beauty on the table.
Save this recipe for later, share it with friends, and let it become your go-to autumn salad.
