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–+ servings
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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Kale Apple Harvest Salad

This Kale Apple Harvest Salad is a delightful salad that showcases the finest seasonal produce.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: Apples, Easy, Feta, Kale, Pepitas, Pomegranates, Prosciutto
Servings: 6
Author: Nicole

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
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