Fall Harvest Salad Recipe
This Fall Harvest Salad recipe is a kale-based salad packed with apples, figs, and pecans and brought together with a homemade maple balsamic dressing.
Servings: 6 servings
Ingredients
For The Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 small shallot chopped (about 1/4 cup)
- 2 tablespoons maple syrup agave or honey would also work
- 3 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 - about 6-8 of them (or any other dried fruit like dried cranberries)
- ½ cup pomegranate arils
- 1 cup pecans lightly toasted
- ½ cup crumbled goat cheese feta, or blue cheese, crumbled (4 oz.)
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 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 days in advance. On the morning you plan to serve this recipe, drizzle the dressing over the kale and toss well. 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 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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