Name: Fall Harvest Kale Salad with Dried Figs Pomegranate and Toasted Pecans Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: ¼ cup extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 small shallot, chopped (about ½ cup); 2 tablespoons maple syrup (agave or honey can also be used); 2 tablespoons freshly squeezed lemon juice; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 1 large bunch kale, washed, stemmed and thinly sliced (6 cups); 1 apple, thinly sliced; 1 cup dried California figs, cut into small pieces (or substitute dried cranberries); ½ cup pomegranate arils; 1 cup pecans, lightly toasted; ½ cup crumbled goat cheese, feta, or blue cheese

If you’re on the hunt for a vibrant, nutritious, and downright delicious salad to celebrate the season, I can’t recommend this Fall Harvest Kale Salad with Dried Figs Pomegranate and Toasted Pecans Recipe enough. I absolutely love how the earthy kale pairs perfectly with the sweetness of dried figs and the tart pop of pomegranate, all toasted up with crunchy pecans for that irresistible texture. Trust me, once you try this, it’ll quickly become a seasonal staple in your kitchen!

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Why You’ll Love This Recipe

Burst of Seasonal Flavors: This salad beautifully combines fall’s best ingredients for a perfect balance of sweet, tart, and savory.
Simple But Sophisticated: The homemade dressing ties everything together with minimal fuss but maximum flavor.
Texture Heaven: Crunchy toasted pecans, juicy pomegranate seeds, and tender kale create an addictive bite every time.
Versatile & Crowd-pleasing: Serve it as a side or light main, and everyone from picky eaters to Salad Lovers will be impressed.

A large white bowl holds a fresh salad with three main layers: the base is bright green kale leaves with curly edges, on top are scattered dark brown pecans, small pieces of brown dried figs, and bright red pomegranate seeds. There are small white crumbles of cheese sprinkled evenly around the salad. On one side of the bowl, thin slices of red apple with light cream flesh are arranged in a fan shape. Two bronze salad forks rest inside the bowl on the right side. The bowl sits on a white marbled surface with small bowls of fig pieces, white cheese, and pomegranate seeds around it. Photo taken with an iphone --ar 2:3 --v 7 - Fall Harvest Kale Salad with Dried Figs Pomegranate and Toasted Pecans, healthy fall salads, seasonal kale salad recipes, tasty autumn salad ideas, nutritious kale salads with dried fruits

Ingredients You’ll Need

The ingredients here harmonize beautifully — fresh greens, seasonal fruits, nuts, and a sweet-tangy dressing that pulls it all together. I always recommend sourcing ripe pomegranates and quality dried figs or cranberries for the best flavor.

Flat lay of a large bunch of fresh kale leaves, thinly sliced apple slices with red skin, small chopped dried figs, bright red pomegranate arils, toasted pecans with a golden sheen, crumbled white goat cheese, a small pile of chopped shallots, and a small glass jar filled with golden balsamic vinaigrette, all beautifully arranged with balanced spacing and natural light, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Fall Harvest Kale Salad with Dried Figs Pomegranate and Toasted Pecans, healthy fall salads, seasonal kale salad recipes, tasty autumn salad ideas, nutritious kale salads with dried fruits

Kale: I prefer curly kale for its robust texture, but any kale will do — just make sure it’s fresh and tender.
Apple: A crisp apple adds a refreshing crunch and slight sweetness; Granny Smiths give a nice tart kick.
Dried figs: These bring a natural caramel-like sweetness that elevates the salad; chop them small for even distribution.
Pomegranate arils: The jewel-like seeds deliver a tart, juicy burst that’s both visually stunning and delicious.
Pecans: Toasting these nuts enhances their nutty flavor and adds a lovely crunch.
Cheese: Goat, feta, or blue cheese provide a creamy, tangy contrast — I usually lean toward goat cheese for its mildness.
Extra virgin olive oil: A good-quality olive oil makes all the difference in the dressing’s richness.
Balsamic vinegar: Its depth and sweetness pair wonderfully with the fall flavors.
Shallot: Adds subtle sharpness and complexity to the dressing.
Maple syrup (or agave/honey): Sweetens the dressing naturally without overpowering.
Lemon juice: Freshly squeezed lemon juice brightens up the whole affair.
Kosher salt & black pepper: Essential for seasoning and balancing flavors.

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

I love how flexible the Fall Harvest Kale Salad with Dried Figs Pomegranate and Toasted Pecans Recipe can be — feel free to get creative depending on what you have on hand or your taste preferences.

Use different nuts: Sometimes I swap pecans for walnuts or almonds depending on what I have, and each gives the salad a lovely crunch with a slightly different flavor.
Switch up the dried fruit: If figs aren’t your thing or not in season, dried cranberries or cherries work wonderfully well.
Cheese swap: For a dairy-free option, feel free to omit the cheese or try a vegan feta alternative — still delicious!
Make it heartier: Add roasted butternut squash or quinoa to turn this from a side salad into a filling meal.

How to Make Fall Harvest Kale Salad with Dried Figs Pomegranate and Toasted Pecans Recipe

Step 1: Whisk Up That Flavor-Packed Dressing

Start by adding your olive oil, balsamic vinegar, chopped shallot, maple syrup, lemon juice, salt, and black pepper into a jar with a tight lid. Give it a vigorous shake until everything is well combined and emulsified. This dressing is the magic that brings all the salad components together, so don’t be shy about shaking it up well!

Step 2: Prep the Kale

Make sure your kale is washed, de-stemmed, and thinly sliced. I discovered that massaging the kale with your hands for a minute really softens those tough leaves, making every bite tender but still with a nice chew. If you don’t want to massage, just toss the kale in half the dressing in a big bowl and mix well so all leaves get coated — either way works fine!

Step 3: Layer in the Sweet and Crunchy Goodness

Once your kale is dressed, add in the thinly sliced apple, chopped dried figs, pomegranate arils, and toasted pecans. Drizzle the remaining dressing over the top, then toss gently so you don’t bruise the fruit or nuts — you want everything coated but still intact. Finish by sprinkling your crumbled cheese on top just before serving.

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Pro Tips for Making Fall Harvest Kale Salad with Dried Figs Pomegranate and Toasted Pecans Recipe

Massage the Kale: I learned that massaging the kale softens the leaves beautifully and helps the dressing penetrate better.
Toast Pecans Slowly: Toast pecans on medium-low heat for a few minutes, stirring often to avoid burning and to coax out their rich flavor.
Chop Dried Figs Small: Cutting figs into small pieces spreads their sweetness evenly throughout the salad for balanced bites.
Add Cheese Last: Add cheese at the end to keep it creamy and preserve its texture without melting into the salad too soon.

How to Serve Fall Harvest Kale Salad with Dried Figs Pomegranate and Toasted Pecans Recipe

Fall Harvest Kale Salad with Dried Figs Pomegranate and Toasted Pecans Recipe - Serving

Garnishes

I usually sprinkle a few extra pomegranate seeds and some shaved pecans on top just before serving to add a fresh burst of color and crunch. Sometimes I even add a light drizzle of extra balsamic glaze—just a tiny swirl—to amp up the flavor and presentation.

Side Dishes

This salad pairs beautifully with roasted chicken, pork tenderloin, or even as a vibrant side to fall-inspired soups like butternut squash or lentil soup. It also stands on its own for a light lunch, especially with crusty bread on the side.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served this salad in hollowed-out mini pumpkins or decorative squash for that real autumn vibe. It always gets compliments for both its looks and flavor — plus it’s fun to eat!

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge, ideally without the cheese on top to prevent sogginess. My experience is that the salad keeps well for 2-3 days, especially if you keep the dressing separate or lightly coated on the kale.

Freezing

This salad isn’t one I’d freeze because the fresh kale and dressing don’t do as well after thawing. Instead, try to plan to eat it fresh or within a couple of days for peak flavor and texture.

Reheating

Since this is a fresh salad, reheating isn’t really needed—or recommended. If you want to enjoy leftovers, just bring it to room temperature or add a quick stir to redistribute flavors.

FAQs

Can I substitute kale with other greens in this Fall Harvest Kale Salad with Dried Figs Pomegranate and Toasted Pecans Recipe?

Absolutely! While kale provides a hearty texture, you can swap in spinach, arugula, or even cabbage for a different crunch or flavor profile. Just adjust how much dressing you use since softer greens don’t need as much massaging.
How do I toast pecans perfectly for this salad?

Toast pecans in a dry skillet over medium-low heat, stirring frequently for about 3-5 minutes until fragrant and lightly browned. Avoid high heat to prevent burning. You can also toast them in the oven at 350°F (175°C) for 5-7 minutes, stirring halfway through.
Can I prepare the dressing in advance?

Yes! The dressing actually tastes better after sitting for a few hours as the flavors meld. I often make it 2-3 days ahead and keep it in the fridge, just be sure to give it a good shake before using.
What’s the best way to store leftover salad?

Store any leftover salad in an airtight container in the fridge, preferably without cheese on top to preserve freshness. It should keep well for 2-3 days, but I recommend eating it sooner to enjoy the best texture.

Final Thoughts

This Fall Harvest Kale Salad with Dried Figs Pomegranate and Toasted Pecans Recipe is one of those dishes that I always come back to when I want a salad that’s both beautifully seasonal and packed with flavor. It’s simple to prepare yet impresses everyone who tries it. I hope you enjoy making it just as much as I do—grab those fresh ingredients, give it a whirl, and let this salad bring a little fall magic to your table!