Fall Harvest Honeycrisp Apple and Kale Salad

Why Make This Recipe

Fall Harvest Honeycrisp Apple and Kale Salad is the perfect blend of fresh ingredients that celebrates the flavors of autumn. It’s colorful, healthy, and delicious, making it a wonderful addition to any meal. The sweetness of Honeycrisp apples combined with the crunch of kale and the savory notes of crispy prosciutto create a delightful combination. Moreover, this salad is packed with nutrients, providing a great boost for your health during the cooler months.

How to Make Fall Harvest Honeycrisp Apple and Kale Salad

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon real maple syrup
• 1/3 cup raw pepitas
• 1/4 teaspoon ground cinnamon
• 3 ounces thinly sliced prosciutto
• 2 heads kale, shredded
• 2 honey crisp apples, thinly sliced
• Arils from 1 pomegranate
• 1/2 cup crumbled feta cheese
• 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
• 1 pinch crushed red pepper flakes

Directions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. On the prepared baking sheet, toss together the pepitas, olive oil, maple syrup, cinnamon, and a pinch of salt. Arrange them in a single layer. Lay the prosciutto flat around the pepitas. Transfer to the oven and bake for 10-15 minutes or until the pepitas are toasted and the prosciutto is crisp.
3. Meanwhile, in a large salad bowl, combine the kale, apples, and pomegranate arils.
4. To make the vinaigrette, heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, about 2-3 minutes. Remove from heat and let it cool slightly. Then add the apple cider vinegar, fig preserves, and thyme. Season with salt, pepper, and crushed red pepper flakes.
5. Pour the vinaigrette over the salad and toss to combine. Top the salad with the toasted pepitas, prosciutto, and feta. Serve and enjoy!

How to Serve Fall Harvest Honeycrisp Apple and Kale Salad

This salad can be served as an impressive side dish for your fall dinners or as a light main course. Pair it with roasted chicken or grilled salmon for a balanced meal. It’s also great on its own for a healthy lunch option.

How to Store Fall Harvest Honeycrisp Apple and Kale Salad

If you have leftovers, store the salad in an airtight container in the fridge. It’ll stay fresh for about 1-2 days. However, it’s best to keep the vinaigrette separate until you’re ready to eat to prevent the kale from wilting.

Tips to Make Fall Harvest Honeycrisp Apple and Kale Salad

• If you prefer a vegan option, you can skip the prosciutto and feta cheese or use plant-based alternatives.
• Make sure to massage the kale a bit with your hands before mixing in the dressing. This helps to soften the leaves and make them more enjoyable to eat.
• Customize the salad by adding quinoa, grilled chicken, or different nuts and seeds based on your taste preferences.

Variation

You can experiment with different varieties of apples or add sliced pears for an extra layer of flavor. Adding some dried cranberries can also enhance the sweetness and texture of the salad.

FAQs

Can I use a different type of apple?
Yes, feel free to use any crisp and slightly sweet apple, such as Gala or Fuji, if Honeycrisp is not available.

Is this salad good for meal prep?
Absolutely! Just remember to keep the vinaigrette separate until you are ready to serve to keep the salad fresh.

Can I make this salad gluten-free?
Yes, the ingredients used in this salad are naturally gluten-free. Just ensure that any products you use, like fig preserves, are labeled gluten-free.