Description
A vibrant and nutritious Fall Harvest Salad combining hearty kale with sweet dried fruits, crisp apple slices, crunchy toasted pecans, and a tangy balsamic dressing, topped with creamy goat cheese. Perfect as a healthy side dish that celebrates autumn flavors.
Ingredients
Scale
For The Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 small shallot, chopped (about ½ cup)
- 2 tablespoons maple syrup (agave or honey can be substituted)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For The Salad:
- 1 large bunch kale, washed, stemmed and thinly sliced (6 cups)
- 1 apple, sliced thinly
- 1 cup dried California figs, cut into small pieces (or dried cranberries)
- ½ cup pomegranate arils
- 1 cup pecans, lightly toasted
- ½ cup goat cheese, feta, or blue cheese, crumbled
Instructions
- Make the dressing: Combine all dressing ingredients—extra virgin olive oil, balsamic vinegar, chopped shallot, maple syrup, lemon juice, kosher salt, and black pepper—in a jar. Secure the lid tightly and shake vigorously until well emulsified. Set aside.
- Prepare the kale: Drizzle half of the dressing on the bottom of a large salad bowl. Add the sliced kale and toss thoroughly to coat all leaves evenly. For a softer texture, massage the kale gently with your hands to help it absorb the dressing.
- Add fruits and nuts: Incorporate the thinly sliced apple, chopped dried figs, pomegranate arils, and toasted pecans into the bowl. Drizzle with the remaining dressing and gently toss the ingredients to combine without bruising the fruit.
- Finish and serve: Sprinkle the crumbled cheese on top of the salad. Serve immediately to enjoy the fresh textures and flavors at their best.
Notes
- This recipe yields about 7-8 cups of kale salad, serving 6 people as a side dish.
- Massaging the kale softens it and improves dressing absorption, enhancing texture and flavor.
- Make-ahead tip: Prepare dressing up to 2-3 days in advance and store refrigerated. Toss dressing with kale and keep fruits and nuts separately refrigerated until serving. Add cheese just before serving.
- Store leftovers in an airtight container in the refrigerator and consume within 2-3 days for best freshness.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 220
- Sugar: 12g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
