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This Kale Apple Harvest Salad is a delightful salad that showcases the finest seasonal produce, bringing together a vibrant mix of flavors and textures in one stunning dish.

A white bowl filled with kale salad topped with apple slices, pomegranate seeds, nuts, prosciutto, and goat cheese. A glass jar of dressing, pomegranate, apples, and herbs are nearby on a wooden table.
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Table of Contents

Why You’ll 🫶🏻 this Salad

As autumn arrives and temperatures drop, I start craving something that balances freshness with heartiness. That’s when my Kale Apple Harvest Salad becomes a staple! The delightful mix of shredded kale, sweet Honeycrisp apples, pomegranate arils, crunchy pumpkin seeds, feta, and crispy prosciutto creates a flavor explosion. Dressed with a tangy apple cider vinaigrette, this salad embodies the essence of fall. It’s not only healthy and easy to prepare but also perfect for those busy days and unseasonably warm fall evenings. Whether you’re aiming to impress loved ones or simply want a nutritious meal, this salad is the answer. Give it a try, and I guarantee it will become a seasonal favorite! Enjoy ~Nicole

Key Ingredients for Kale Apple Harvest Salad

Various fresh ingredients are arranged on a white surface, ready for a delicious Kale Apple Harvest Salad. The selection includes kale, an apple, a pomegranate, prosciutto, feta cheese, seasonings, seeds, a shallot, olive oil, and small bowls of liquids and mustard.

Curly Kale: This leafy green is the star of the show. It’s packed with vitamins and adds a hearty texture.

Apples: Crisp and sweet, apples bring a refreshing crunch. I use Honeycrisp apples.

Pepitas/Pumpkin Seeds: These nuts add a delightful crunch and healthy fats. They’re also a great source of protein and antioxidants. I use store-bought roasted and salted pepitas.

Feta Cheese: Creamy and tangy, feta complements the salad beautifully. If you prefer a vegan option, feel free to skip this. I use reduced-fat crumbled feta.

Pomegranate Arils: These little gems add a pop of sweetness and jewel-like color, making every bite appealing and exciting. I seeded a whole pomegranate using my Kitchen Tip: How to Peel a Pomegranate because the stores were out of the POM to go arils.

Prosciutto adds a crispy, savory, salty, and meaty layer to the salad. Omit this for a vegetarian dish.

Olive Oil: A good quality, fruity olive oil is essential for the dressing. It adds richness and helps to bring all the flavors together.

Shallot adds a mild onion flavor to balance the salad’s sweetness.

Apple Cider Vinegar: This tangy vinegar brightens the salad and enhances the apple flavor.

Maple Syrup: A touch of maple syrup balances the vinegar’s acidity. You can substitute maple syrup for a vegan option.

Dijon Mustard adds a tang and helps emulsify the dressing.

Thyme adds a fresh herbal flavor.

Cinnamon adds a touch of warmth.

Equipment Needed

Slices of prosciutto on parchment paper atop a baking sheet, next to a beige textured kitchen towel, on a white surface—perfect as a savory topping for your Kale Apple Harvest Salad.
Chopped shallots and herbs on a wooden cutting board next to a blender cup filled with oil, vinegar, and seasoning—perfect for preparing the dressing that will elevate your Kale Apple Harvest Salad—sit alongside a blender lid on a white surface.
A hand holds a glass bowl filled with fresh kale, ready to become the star of a Kale Apple Harvest Salad. Nearby are chopped shallots on a cutting board, a bowl of crumbled cheese, pumpkin seeds, and a jar of salad dressing—all arranged on a white countertop.

Tips for Making Kale Apple Harvest Salad

  1. Bake the prosciutto on a parchment-lined rimmed baking sheet at 350°F for 12-15 minutes or until browned and crisp. Cool on the baking sheet. Once cool, break the prosciutto into pieces.
  2. While the prosciutto bakes, make the vinaigrette by placing all of the ingredients in a salad shaker or mason jar and shaking vigorously to emulsify. Finely dice the shallot as well.
  3. When ready to serve, pour half of the vinaigrette over the kale. Using your hands, massage the kale to tenderize and break down the tough leaves.
A salad with kale, thin apple slices, pomegranate seeds, pumpkin seeds, crispy prosciutto, and fresh thyme, served in a white bowl on a wooden table.

Substitutions

  • Substitute spinach or baby kale for the curly kale.
  • Substitute goat cheese for the feta.
  • Substitute pancetta, bacon, turkey bacon, or veggie bacon for the prosciutto.
  • Substitute dried cranberries for the pomegranate arils.
  • Substitute chives or green onions for the shallot.
  • Substitute your favorite apple variety for the Honeycrisp.
  • Substitute toasted pecan pieces, almond slices, or chopped walnuts for the pepitas.

Serving Suggestions

A soup-and-salad combo is always well received. Pair this salad with a bowl of Potato Leek Soup, served warm or chilled. Here are some ideas for the bread plate.

A salad with kale, apple slices, pomegranate seeds, pumpkin seeds, prosciutto, and herbs, served in a white bowl.
Can I make this salad ahead of time?

Yes. Wait to slice the apples until ready to serve.

How long will leftovers last in the refrigerator?

The salad will last 2-3 days when stored in an airtight container. The vinegar will help keep the apples from oxidizing.

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Kale Apple Harvest Salad

By Nicole
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Servings: 6
A white bowl filled with kale salad topped with apple slices, pomegranate seeds, nuts, prosciutto, and goat cheese. A glass jar of dressing, pomegranate, apples, and herbs are nearby on a wooden table.
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This Kale Apple Harvest Salad is a delightful salad that showcases the finest seasonal produce.

Equipment

Ingredients 

For the Apple Cider Vinaigrette

  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup, Grade A or B
  • 1 ½ teaspoons Dijon mustard
  • 1 tablespoon chopped fresh thyme
  • ⅛ teaspoon ground cinnamon
  • Kosher salt and freshly ground black pepper to taste

For the Salad

  • 3 ounce package of prosciutto
  • 8 cups packed torn kale, from about 2 bunches (about 5 large stems for each bunch)
  • 1 small shallot
  • ⅓ cup roasted and salted pepitas
  • 3.5 ounce package crumbled feta cheese
  • 1 cup pomegranate arils, about 1 pomegranate seeded
  • 1 large or 2 medium Honeycrisp apples

Instructions 

For the Vinaigrette

  • Place all of the ingredients in a salad shaker or mason jar. Close the cap or screw on the lid, then shake vigorously until the vinaigrette emulsifies. Alternatively, place all of the ingredients in a bowl (except the oil), then slowly whisk in the oil. Vinaigrette can be made up to one week in advance.

For the Salad

  • Place an oven rack in the middle position and preheat the oven to 350℉. Line a rimmed baking sheet with parchment paper. Lay the prosciutto slices on the parchment and bake until browned and crisp, about 12-15 minutes. Allow to cool on the baking sheet. When cool enough to handle, break into pieces; set aside.
  • Place the kale in a large bowl. Drizzle with half of the vinaigrette and massage the leaves to tenderize them. Add the shallot, pomegranate arils, pepitas, feta, and prosciutto; toss to coat. Transfer the salad to a serving bowl. Top with the apple slices and drizzle with the vinaigrette. Serve any remaining vinaigrette on the side. Enjoy!

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
  • Make ahead: The vinaigrette can be made up to one week in advance.
  • Make ahead: The salad can be made several hours in advance, but wait to add the sliced apples until ready to serve.

Nutrition

Calories: 285kcal, Carbohydrates: 19g, Protein: 9g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Cholesterol: 18mg, Sodium: 290mg, Potassium: 318mg, Fiber: 4g, Sugar: 12g, Vitamin A: 2876IU, Vitamin C: 33mg, Calcium: 95mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!

Source: The Galley Gourmet

I would be thrilled if you could leave a comment or rate the salad recipe after trying it! Your feedback is incredibly important to me, and I make it a point of responding to every message. Additionally, if you post a picture of your creation on Instagram, don’t forget to tag me! I genuinely love seeing the delicious dishes you’ve prepared. ~Nicole♡

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