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Fall Harvest Kale Salad with Fresh Fruit and Nuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 65 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

A vibrant and nutritious Fall Harvest Salad featuring kale, crisp apples, dried figs, pomegranate arils, toasted pecans, and tangy cheese, all tossed in a flavorful maple balsamic dressing. Perfect as a healthy side dish celebrating 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 also be used)
  • 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

  1. Make the Dressing: Place all salad dressing ingredients in a jar, secure the lid, and shake vigorously until well combined. Set aside to allow flavors to meld.
  2. Prepare the Kale: Drizzle half of the dressing over the bottom of a large salad bowl. Add the thinly sliced kale and toss thoroughly to coat every leaf. Optionally, massage the kale with clean hands to soften and enhance dressing absorption.
  3. Add Fruits and Nuts: Incorporate the sliced apple, chopped dried figs, pomegranate arils, and toasted pecans into the bowl with the kale. Drizzle the remaining dressing over the salad and gently toss again to distribute evenly.
  4. Finish and Serve: Sprinkle the crumbled cheese over the top of the salad. Serve immediately to enjoy the fresh textures and flavors.

Notes

  • This recipe yields approximately 7-8 cups of salad, serving 6 as a side dish.
  • You can prepare the dressing up to 2-3 days ahead and store it in the refrigerator for convenience.
  • For make-ahead preparation, toss the kale with dressing in the morning and refrigerate; add fruits, nuts, and cheese just before serving to maintain freshness.
  • Store any leftovers in an airtight container in the fridge and consume within 2-3 days for best quality.

Nutrition

  • Serving Size: 1 cup
  • Calories: 230 kcal
  • Sugar: 16 g
  • Sodium: 300 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 15 mg

Find it online: https://evelynseats.com/fall-harvest-kale-salad-with-fresh-fruit-and-nuts-recipe/