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Fall harvest kale salad with sliced Honeycrisp apples, pomegranate seeds, pecans, and cheese served in a large bowl.
Callie Brooks

Fall Harvest Honeycrisp Apple and Kale Salad

This vibrant fall salad combines crisp Honeycrisp apples, earthy kale, sweet-tart cranberries, and creamy goat cheese tossed in a maple cider vinaigrette — a seasonal celebration in every bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Fall
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 bunch kale, stems removed, finely chopped
  • 1 large Honeycrisp apple, thinly sliced or diced
  • 0.5 cup pomegranate arils
  • 0.5 cup crumbled goat cheese
  • 0.5 cup toasted chopped pecans
  • 0.25 cup dried cranberries
  • crispy shallots (optional garnish)
  • 0.25 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

Equipment

  • large mixing bowl
  • small jar or bowl
  • whisk or fork
  • salad tongs or serving spoon
  • sharp knife and cutting board

Method
 

  1. 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.
  2. 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.
  3. Add the sliced apple, pomegranate arils, goat cheese, pecans, and cranberries to the bowl of massaged kale.
  4. Pour the vinaigrette over the salad. Toss gently to coat all ingredients evenly.
  5. Garnish with crispy shallots or additional nuts if desired. Serve immediately.

Nutrition

Calories: 280kcalCarbohydrates: 22gProtein: 5gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 190mgPotassium: 420mgFiber: 4gSugar: 11gVitamin A: 4500IUVitamin C: 35mgCalcium: 90mgIron: 1.4mg

Notes

Make it your own by swapping goat cheese for vegan feta, adding roasted squash, or including grilled chicken for protein. To prep ahead, store the vinaigrette and toppings separately and slice the apple just before serving. Toast your nuts and always massage the kale for the best texture and flavor.

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