Autumn Kale Salad with Maple Balsamic Vinaigrette
The first time I made this autumn kale salad dish, I was reminded of golden leaves falling outside and the cozy scent of roasted nuts in my childhood kitchen. The crunch of kale, the sweetness of apples, and the tang of maple balsamic vinaigrette created a harmony that felt like fall in every bite. If you’ve been searching for fall kale salad ideas that combine flavor, nutrition, and beauty on the plate, this recipe is one to save. It’s a versatile option that works as both a holiday side and a healthy weeknight meal exactly what autumn salad recipes are all about.
Autumn Kale Salad with Maple Balsamic Vinaigrette
Ingredients
Equipment
Method
- Wash, dry, and thinly slice the lacinato kale. Remove stems to ensure tenderness.
- Massage the kale with ½ teaspoon olive oil for 1–2 minutes until softened.
- Toast the pecans or walnuts in a 350°F oven for 5–7 minutes until fragrant, then chop.
- Dice the apple into small cubes. Choose crisp apples like Honeycrisp for best texture.
- In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and black pepper.
- In a large bowl, combine kale, apples, cranberries, toasted nuts, cheese, and optional extras like roasted squash or chicken.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Chill for 15 minutes before serving to let the flavors blend. Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why you’ll love this autumn kale salad dish
- Inspired by fall harvest kale salad traditions, with crisp apples, hearty greens, and toasted nuts.
- Balanced flavors: tangy balsamic, sweet maple syrup, and creamy cheese.
- A great example of how to make healthy fall salads that feel indulgent but stay light.
- Easy to customize – add roasted butternut squash for a kale salad butternut squash twist.
- Perfect for Thanksgiving tables, fall potlucks, or cozy weeknight dinners.
Ingredients you’ll need
Here’s a look at what makes this salad one of the best fall recipes healthy cooks love:
| Ingredient | Measurement | Substitution Tips |
| Lacinato kale | 1 bunch, stems removed, thinly sliced | Curly kale (massage longer) |
| Apple | 1 medium (Honeycrisp or Fuji) | Try pear for sweetness |
| Dried cranberries | ½ cup | Use dried cherries or golden raisins |
| Pecans or walnuts | ½ cup, toasted & chopped | Almonds or pumpkin seeds |
| Feta cheese | ¼ cup, crumbled | Goat cheese or Parmesan shavings |
| Optional | Roasted butternut squash, sweet potato, or grilled chicken | Adds depth for a full fall harvest kale salad |
Maple Balsamic Vinaigrette:
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
How to make healthy fall salads like this
- Prepare the kale: Wash, dry, and thinly slice lacinato kale. Remove stems for tenderness.
- Massage the kale: Rub in ½ teaspoon olive oil for 1–2 minutes to soften leaves.
- Toast the nuts: Bake pecans or walnuts at 350°F for 5–7 minutes until fragrant.
- Dice the apple: Use a crisp variety like Honeycrisp for crunch.
- Make the dressing: Whisk balsamic, olive oil, maple syrup, mustard, salt, and pepper.
- Assemble: Add apple, cranberries, nuts, cheese, and optional butternut squash or chicken.
- Finish & serve: Toss gently with maple balsamic vinaigrette before serving.
Serving ideas for autumn kale salad recipes
- As a seasonal side: Serve this autumn kale salad dish alongside roasted turkey or salmon.
- Fall harvest twist: Add roasted squash or pumpkin seeds for a fall harvest kale salad vibe.
- Holiday gatherings: A crowd-pleasing Herbst Rezepte option for Thanksgiving or Friendsgiving.
- Light meal: Top with grilled chicken or pair with soup or salad pasta for balance.
- Festive garnish: Sprinkle pomegranate seeds or goat cheese for a holiday-ready salad.
Pro tips to perfect this fall kale salad idea
- Massage the kale longer for a softer texture.
- Roast butternut squash or sweet potato cubes to make a kale salad butternut squash version.
- Chill the salad 15 minutes before serving for flavor depth.
- Make double dressing — it keeps for a week in the fridge.
- Balance textures: crunchy nuts, chewy fruit, and creamy cheese.
Common mistakes to avoid
- Skipping the kale massage — leaves will taste tough.
- Adding apples too early — they brown quickly; add before serving.
- Forgetting to toast nuts — it’s key for flavor in fall recipes healthy cooks recommend.
- Overdressing — kale absorbs quickly, so start with less.
Storage & reheating
| Storage Method | How to Store | How Long | Serving Tip |
| Assembled salad | Airtight container, fridge | 2 days | Best cold, dressing separate |
| Dressing only | Mason jar, fridge | 1 week | Shake well before using |
| Freezer | Not recommended | — | Kale and apples don’t freeze well |
Meal prep tip: store kale + vinaigrette separately, add apples last.
Frequently asked questions
Can I make this into a kale salad butternut squash recipe?
Yes! Roasted butternut squash pairs beautifully with the tangy vinaigrette.
What proteins work best?
Grilled chicken, salmon, or roasted chickpeas for vegetarians.
Can I prep this ahead?
Yes, but keep apples and cheese separate until serving.
Is this one of those salad pasta hybrids?
Not exactly, but you can toss in cooked pasta for a hearty fall kale pasta salad twist.
Is this gluten-free?
Yes, naturally gluten-free unless adding pasta.
Conclusion
This autumn kale salad with maple balsamic vinaigrette is proof that fall kale salad ideas can be both delicious and nourishing. With crisp apples, earthy greens, and a sweet-tangy dressing, it’s the perfect example of how to make healthy fall salads that actually feel satisfying. Whether you enjoy it as a fall harvest kale salad with butternut squash, or serve it as part of your favorite herbst rezepte collection, it’s a dish that brings warmth and freshness to the season. Save this recipe for your holiday table or weeknight dinners it’s one of those autumn salad recipes you’ll crave again and again.
