Description
This Fall Harvest Honeycrisp Apple and Kale Salad combines the best of autumn’s bounty into a vibrant, flavorful salad. Featuring shredded kale, sweet honeycrisp apples, tart pomegranate arils, toasted pepitas, crispy prosciutto, and creamy feta cheese, all tossed in a warm caramelized shallot vinaigrette seasoned with fig preserves and fresh thyme. This hearty, nutrient-packed salad is perfect as a light meal or a festive side dish during the fall season.
Ingredients
Scale
Salad
- 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
For Toasting Pepitas and Prosciutto
- 1 tablespoon extra virgin olive oil
- 1 tablespoon real maple syrup
- 1/4 teaspoon ground cinnamon
- Kosher salt (a pinch)
Vinaigrette
- 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
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Toast Pepitas and Crisp Prosciutto: In a bowl, toss the raw pepitas with 1 tablespoon of olive oil, maple syrup, ground cinnamon, and a pinch of salt until evenly coated. Spread the pepitas in a single layer on the prepared baking sheet. Place the thinly sliced prosciutto flat around the pepitas on the baking sheet. Bake in the preheated oven for 10-15 minutes until the pepitas are toasted and the prosciutto is crispy. Remove and set aside to cool.
- Assemble Salad Base: In a large salad bowl, combine the shredded kale, thinly sliced Honeycrisp apples, and fresh pomegranate arils. Toss gently to mix the ingredients evenly.
- Prepare Caramelized Shallot Vinaigrette: Heat 1/3 cup olive oil in a medium skillet over high heat until shimmering. Add the thinly sliced shallots and cook for 2-3 minutes until fragrant and slightly caramelized. Remove the skillet from heat and let the oil cool slightly. Stir in apple cider vinegar, fig preserves, fresh thyme leaves, salt, pepper, and crushed red pepper flakes until well combined.
- Toss Salad with Vinaigrette and Add Toppings: Pour the warm shallot vinaigrette over the kale mixture, tossing thoroughly to coat all ingredients. Top the salad with the toasted pepitas, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy this vibrant fall salad.
Notes
- This salad highlights seasonal fall ingredients for a fresh and hearty dish perfect for cooler weather.
- To toast pepitas and crisp prosciutto simultaneously ensures both have balanced texture and flavor.
- If desired, kale can be massaged with a little olive oil before adding other ingredients to soften its texture.
- The warm vinaigrette adds a lovely caramelized sweetness that complements the tart apples and pomegranate.
- Great as a standalone meal or served alongside roasted meats or grain bowls.
- Leftovers can be stored in the fridge but dressing and toppings are best added fresh before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 573 kcal
- Sugar: 18 g
- Sodium: 520 mg
- Fat: 42 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 25 mg
