15 Best Fall Salad Recipes: Fall Harvest Salad

Fall harvest salad in a bowl with two spoons on the side.

15 Best Fall Salad Recipes: Fall Harvest Salad

When it comes to autumn salads, options are endless. The variety of fresh fall produce will make it hard to choose between butternut squash salad, apple salad, and Brussels sprouts salad. This fall harvest salad is yet another one of those recipes that is favorited most amongst our readers during the fall season.

Course Salad

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 493kcal

Author Aysegul Sanford

Ingredients

For The Salad Dressing:

¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 small shallot chopped
2 tablespoons maple syrup agave or honey would also work
2 tablespoons lemon juice freshly squeezed
1 teaspoon kosher salt
½ teaspoon ground black pepper

For The Salad:

1 large bunch kale washed, stemmed and shredded (6 cups)
1 apple sliced thinly
1 cup dried figs cut into small pieces (or any other dried fruit)
½ cup pomegranate arils
1 cup pecans lightly toasted
½ cup goat feta or blue cheese would also work, crumbled

Instructions

To make the salad dressing: Place all dressing ingredients in a jar, put the lid on and give it a vigorous shake. Set it aside.
To make the salad: Drizzle the bottom of a large salad bowl with half of the dressing. Add in the kale and give it a toss.* Make sure that all the kale leaves are coated with the dressing.
Add in the sliced apple, figs, pomegranate arils, and pecans. Drizzle it with the rest of the dressing and give it a gentle toss.
Top it off with the cheese and serve immediately.

Notes

Alternatively, you can massage the kale with clean hands to soften the leaves and make sure that the dressing is fully coated on all the leaves.
Storage: Leftovers can be kept in an airtight container for up to 2-3 days.

Nutrition