Name: Fall Honeycrisp Apple and Kale Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 heads kale, shredded; 2 Honeycrisp apples, thinly sliced; Arils from 1 pomegranate; 1/3 cup raw pepitas; 3 ounces thinly sliced prosciutto; 1/2 cup crumbled feta cheese; 1 tablespoon extra virgin olive oil; 1 tablespoon real maple syrup; 1/4 teaspoon ground cinnamon; Kosher salt (a pinch); 1/3 cup extra virgin olive oil; 1 shallot, thinly sliced; 2 tablespoons apple cider vinegar; 1 tablespoon fig preserves; 1 tablespoon fresh thyme leaves; Kosher salt and pepper to taste; 1 pinch crushed red pepper flakes

If you’re looking for a vibrant, fresh salad that screams fall in every bite, then you’re going to adore this Fall Honeycrisp Apple and Kale Salad Recipe. I absolutely love how the crisp, sweet Honeycrisp apples and slightly bitter kale balance beautifully with the tangy pomegranate seeds and salty prosciutto. Trust me, once you try this salad, it’ll become a staple in your seasonal rotation—my family goes crazy for it every time I serve it!

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Why You’ll Love This Recipe

Perfect Fall Flavors: The mix of Honeycrisp apples, kale, and pomegranate brings a beautiful seasonal harmony to the table.
Textural Contrast: From crunchy pepitas and crispy prosciutto to creamy feta, every bite offers something deliciously different.
Simple Yet Elegant: It looks impressive but comes together quickly without any complicated steps.
Healthy and Satisfying: Packed with nutrients and flavor, it’s a guilt-free treat you’ll want to enjoy often.

The dish is a fresh salad served in a white bowl filled with finely chopped dark green kale as the base layer. Thin slices of red and yellow apple are arranged in two neat clusters on opposite sides of the bowl, adding a bright red and pale yellow color contrast. Mixed throughout the salad are shiny red pomegranate seeds and small pieces of pale white cheese, scattered evenly on top. There are also bits of golden brown toasted seeds and small chunks of crispy brown bacon evenly spread across the bowl. A woman's hand holds the wooden salad spoon on one side, while another woman's hand uses a wooden spatula on the other, both partially visible, tossing the salad. The bowl is placed on a rustic wooden surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Fall Honeycrisp Apple and Kale Salad Recipe shines because of its fresh, seasonal ingredients that complement each other perfectly. When you shop, make sure your apples are crisp and your kale fresh for the best flavor and texture.

Extra virgin olive oil: Use high-quality for both the salad and dressing to enhance flavor.
Real maple syrup: Adds natural sweetness that balances the tartness in the salad.
Raw pepitas: Pumpkin seeds bring a lovely crunch, plus they’re packed with nutrition.
Ground cinnamon: A tiny pinch rounds out the pepita’s toastiness with fall warmth.
Thinly sliced prosciutto: Crisps up beautifully in the oven and adds savory depth.
Kale: I recommend two heads, shredded finely for the perfect salad base.
Honeycrisp apples: Their sweet-tart bite is unparalleled and really elevates the salad flavor.
Pomegranate arils: They introduce bursts of juicy tartness and stunning color.
Crumbled feta cheese: Salty and creamy, it’s key for balancing the sweet and tart flavors.
Shallot: Thinly sliced and caramelized for a mellow, aromatic vinaigrette.
Apple cider vinegar: Adds a tangy brightness that lifts the dressing.
Fig preserves: I love this subtle sweetness that pairs perfectly with thyme.
Fresh thyme leaves: Bring an earthy, herbal note that deepens the dressing’s flavor.
Kosher salt and pepper: Season to taste, these basics make everything pop.
Crushed red pepper flakes: Just a pinch gives the salad a gentle spicy kick.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Fall Honeycrisp Apple and Kale Salad Recipe is how easy it is to tweak it to your tastes or what you have on hand—feel free to experiment and make it your own.

Make it vegan: Swap out the feta for a nut-based cheese or omit the cheese altogether, and replace prosciutto with roasted chickpeas for crunch—trust me, it still feels indulgent.
Add nuts: Toasted walnuts or pecans add a wonderful richness and go excellent with apples and kale.
Change the cheese: Goat cheese is a lovely alternative if feta isn’t your favorite—it melts into the salad with a creamy tang.
Use different greens: If kale isn’t your jam, try baby spinach or arugula for a milder flavor and silkier texture.
Boost the sweetness: Add dried cranberries or raisins if you like a little more fruitiness in your salad.

How to Make Fall Honeycrisp Apple and Kale Salad Recipe

Step 1: Toast pepitas and crisp the prosciutto

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—that’s key to easy cleanup. Toss the raw pepitas with olive oil, maple syrup, cinnamon, and a pinch of salt until they’re evenly coated. Spread them out in a single layer on the baking sheet, then lay the slices of prosciutto flat around the seeds. This method ensures everything cooks evenly. Pop them in the oven for 10-15 minutes until the pepitas are toasted and the prosciutto crisps up perfectly. You’ll smell that irresistible toasty aroma—it’s one of my favorite parts. Keep a close eye so the prosciutto doesn’t burn; it can go from crisp to charred quickly!

Step 2: Prepare the salad base

While those are baking, shred your kale finely—this makes it much easier to eat and helps the dressing cling to every bit. Then slice your Honeycrisp apples thinly to get just the right bite size without overwhelming the salad. Toss the kale, apples, and juicy pomegranate arils together in a large salad bowl. This combination sets a fresh, colorful foundation that’s as gorgeous as it is delicious.

Step 3: Whip up the caramelized shallot vinaigrette

Heat olive oil in a skillet over medium-high heat until it just starts to shimmer, then add your thinly sliced shallot. Let them cook gently until fragrant and caramelized, about 2-3 minutes—this step is a game-changer for flavor. Remove from heat, then stir in apple cider vinegar, fig preserves, and fresh thyme leaves. Season with salt, pepper, and a pinch of crushed red pepper flakes to build complex layers of taste. This dressing is what pulls the whole salad together—it’s sweet, tangy, and herbal all at once.

Step 4: Toss and top

Pour the warm vinaigrette over your kale and apple mixture and give everything a good toss to make sure each leaf is coated. Finally, sprinkle the crumbled feta, toasted pepitas, and the crispy prosciutto over the top. The moment when the salty, crunchy, creamy elements come together is absolutely magical. Serve immediately to enjoy the crisp textures at their best!

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Pro Tips for Making Fall Honeycrisp Apple and Kale Salad Recipe

Massage the Kale: I like to gently massage the shredded kale with a pinch of salt before adding the dressing—it softens the leaves beautifully without losing any green color.
Watch Your Oven: Keep a close eye on the prosciutto while baking—it crisps fast and can burn within minutes.
Warm Dressing Magic: Pouring warm vinaigrette over kale helps soften it just enough and releases those wonderful fig and shallot flavors.
Cut Apples Just Before Serving: This prevents browning and keeps your salad looking fresh and vibrant.

How to Serve Fall Honeycrisp Apple and Kale Salad Recipe

A large white bowl filled with a colorful salad sits on a white marbled surface, featuring deep green kale leaves as the bottom layer. On top of the kale, there are thin, curved slices of red and yellow apples arranged in small clusters evenly around the bowl. Bright red pomegranate seeds are scattered across the salad, adding vibrant spots of color. Crispy brown pieces, possibly toasted nuts or seeds, and chunks of white cheese are mixed in, giving texture and contrast. The salad looks fresh and well layered with a mix of smooth, crunchy, and soft textures. Nearby, a jar with a golden dressing and two apples are slightly out of focus, adding to the natural kitchen feel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often add a few fresh thyme sprigs or a light sprinkle of extra pepitas on top just before serving to elevate the presentation and add a little more crunch. Sometimes, a light drizzle of extra virgin olive oil brightens it up even more. It’s a simple touch that makes the salad look as good as it tastes!

Side Dishes

This salad pairs brilliantly with roasted chicken or grilled pork chops for a cozy fall dinner. If I’m going vegetarian, I’ll serve it alongside warm butternut squash soup or stuffed acorn squash for a satisfying meal.

Creative Ways to Present

For special occasions, I like serving this salad in individual mason jars or rustic wooden bowls—makes it feel extra festive and allows everyone to appreciate the colorful layers. Another fun idea is to serve it on large platter-style platters, so guests can help themselves and admire the mix of textures and colors.

Make Ahead and Storage

Storing Leftovers

I found that if you store leftovers, keep the dressing separate if possible or make extra dressing on the side. Store the salad components in airtight containers in the fridge and toss just before serving again. This keeps the kale crisp and the apples from getting soggy.

Freezing

This salad is best enjoyed fresh, so I don’t recommend freezing it—the apples and kale lose their texture and the dressing won’t hold up well. Instead, freeze extra baked prosciutto or toasted pepitas separately if you want prep shortcuts later.

Reheating

Since this is a cold salad, reheating isn’t really necessary. However, if you want to warm the dressing slightly before tossing it again with leftover greens, reheat it gently on the stove—it brings back that luscious flavor without cooking the kale.

FAQs

Can I use a different type of apple for this salad?

Absolutely! While Honeycrisp apples are ideal because of their bright, balanced sweetness and crunch, you can substitute with Fuji, Gala, or Pink Lady apples if needed. Just make sure they’re firm to maintain texture.
How do I keep the kale from tasting bitter?

Massaging the kale with a little salt before adding the dressing helps break down its fibers and take the edge off bitterness. Also, the warm vinaigrette helps soften the kale nicely, balancing the bitterness with seasonings and sweetness.
Can I make the salad ahead of time?

You can prep the ingredients in advance, but I recommend waiting to toss the salad with dressing and toppings until just before serving to keep everything fresh and crunchy.
What can I use instead of prosciutto?

If prosciutto isn’t your thing or you want a vegetarian option, try crispy roasted chickpeas or toasted nuts for crunch and savory notes.
Is this salad gluten-free?

Yes! All of the ingredients in this Fall Honeycrisp Apple and Kale Salad Recipe are naturally gluten-free, making it a great option for those avoiding gluten.

Final Thoughts

This Fall Honeycrisp Apple and Kale Salad Recipe holds a special place in my heart because it captures the essence of autumn in such a simple, fresh way. The combination of textures and flavors always impresses guests without requiring a lot of effort, making it perfect for weeknights or holiday gatherings. I’m confident you’ll enjoy making and sharing it as much as I do. Go ahead, try it out—your taste buds (and your family) will thank you!