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Fall Harvest Salad photographed from the top view.
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5 from 14 votes

Fall Harvest Salad Recipe

This Fall Harvest Salad recipe is a healthy kale-based salad packed with apples, figs, and pecans and brought together with a homemade maple balsamic dressing.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Author: Aysegul Sanford

Ingredients

For The Dressing:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 small shallot chopped (about 1/2 cup)
  • 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 thinly sliced (6 cups)
  • 1 apple sliced thinly
  • 1 cup dried California figs cut into small pieces (or any other dried fruit like dried cranberries)
  • ½ cup pomegranate arils
  • 1 cup pecans lightly toasted
  • ½ cup goat feta, or blue cheese, crumbled

Instructions

  • To make the dressing: Place all salad 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

  • Yields: This recipe makes about 7-8 cups of harvest kale salad, which is ideal for serving six people as a side dish. The nutritional information below is per serving.
  • *Alternatively, you can massage the kale with clean hands to soften the leaves and make sure that the dressing is fully coated with all the leaves.
  • To make ahead: Prepare the salad dressing and keep it in a jar in the fridge 2-3 days in advance. On the morning of the day you are planning to serve this recipe, drizzle the dressing over the kale and give it a good toss. Place the fruit and nuts on top, cover it, and store it in the fridge. Right before serving, add the cheese and give it a gentle toss.
  • Storing leftovers: Place them in an airtight container and store in the fridge. Consume it within the next 2-3 days.

Nutrition

Calories: 493kcal | Carbohydrates: 50g | Protein: 6g | Fat: 33g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 611mg | Potassium: 636mg | Fiber: 8g | Sugar: 36g | Vitamin A: 1522IU | Vitamin C: 26mg | Calcium: 154mg | Iron: 2mg

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