Description
This vibrant Fall Harvest Salad combines the earthiness of kale with the sweetness of apples, dried figs, and pomegranate arils, all tossed in a zesty homemade balsamic dressing. Finished with toasted pecans and creamy cheese, it’s a perfect seasonal side dish that’s fresh, nutritious, and bursting with fall flavors.
Ingredients
Scale
For The Dressing:
- 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
For The Salad:
- 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
Instructions
- Prepare the dressing: In a jar, combine the extra virgin olive oil, balsamic vinegar, chopped shallot, maple syrup, lemon juice, kosher salt, and ground black pepper. Seal the jar tightly and shake vigorously until the ingredients are well emulsified. Set aside to allow flavors to meld.
- Toss the kale with dressing: Drizzle half of the prepared dressing into a large salad bowl. Add the thinly sliced kale and toss thoroughly to ensure all leaves are coated. For a softer texture, you may massage the kale gently with your hands to tenderize the leaves and fully absorb the dressing.
- Add the fruit and nuts: Layer the sliced apple, chopped dried figs, pomegranate arils, and toasted pecans over the dressed kale. Drizzle the remaining dressing on top and toss gently to combine all ingredients evenly without bruising the fruit.
- Finish with cheese and serve: Sprinkle the crumbled goat, feta, or blue cheese over the salad. Serve immediately for best freshness and texture.
Notes
- This recipe yields about 7-8 cups of salad, serving six people as a side dish.
- To soften kale leaves, massage them gently after dressing to improve texture and flavor absorption.
- You can prepare the dressing 2-3 days in advance and store it refrigerated in a jar.
- On the day of serving, toss the kale with dressing in the morning, add fruit and nuts, refrigerate, then add cheese just before serving.
- Store leftover salad in an airtight container in the fridge and consume within 2-3 days for best quality.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 14g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
