Autumn Kale Harvest Salad with Apple Cider Vinaigrette

This autumn kale harvest salad with apple cider vinaigrette is crisp, colorful, and full of seasonal flavors. I love how the hearty kale and arugula pair with sweet apple slices, juicy pomegranate seeds, and crunchy almonds, all tied together with a tangy-sweet vinaigrette.

Why You’ll Love This Recipe

I like this recipe because it feels both refreshing and satisfying. The apple cider vinaigrette has a perfect balance of tangy, nutty, and slightly sweet notes that coat the greens beautifully. I enjoy how the salad combines textures crisp fruit, chewy greens, and crunchy nuts for a dish that’s as nourishing as it is delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the salad
2 bunches Lacinato kale, stems removed and thinly sliced
2 cups baby arugula, optional
1 honeycrisp apple, sliced
1/2 cup pomegranate seeds
1/2 cup slivered almonds
2 tablespoons maple syrup

For the dressing
1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon tahini, can substitute dijon mustard
1 garlic clove, grated
2 teaspoons maple syrup
1/4 teaspoon salt, or to taste
1/4 teaspoon dried thyme
Freshly ground pepper, to taste

Directions

1. I start by placing the sliced kale in a large bowl and drizzling it with 2 tablespoons maple syrup. I massage the kale with my hands for about 2 minutes until it softens slightly.
2. I toss in the baby arugula, apple slices, pomegranate seeds, and slivered almonds.
3. For the dressing, I whisk together the olive oil, apple cider vinegar, tahini (or Dijon), garlic, maple syrup, salt, thyme, and pepper until smooth and emulsified.
4. I pour the dressing over the salad and toss everything together until evenly coated.
5. I serve immediately, or let the salad sit for 10–15 minutes to allow the flavors to meld.

Servings and Timing

This recipe makes about 4 servings. It takes around 15 minutes to prepare, making it a quick and easy salad I can throw together anytime.

Variations

Sometimes I swap the honeycrisp apple for pear slices or persimmon. I also like using walnuts or pecans instead of almonds for a different crunch. For a heartier version, I add roasted squash, quinoa, or chickpeas to make it more of a main dish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The kale holds up well to the dressing, but if I want the crispiest salad, I keep the dressing separate and toss it just before serving.

FAQs

Do I have to massage the kale?

Yes, I recommend it because it softens the kale and makes it less bitter, but I can skip it if I like a very hearty texture.

Can I make the salad ahead of time?

Yes, I can prep the ingredients in advance and assemble before serving. I keep the dressing separate until the last minute.

What type of kale works best?

I prefer Lacinato (dinosaur) kale because it’s tender, but curly kale also works.

Can I substitute the tahini in the dressing?

Yes, Dijon mustard is a great alternative for a tangier flavor.

How do I keep the apple slices from browning?

I toss them in a little lemon juice before adding them to the salad.

Can I add protein to this salad?

Yes, I like adding roasted chickpeas, lentils, or grilled tofu to make it more filling.

What other fruits can I use?

Pears, persimmons, or dried cranberries all work beautifully in this salad.

Is this salad vegan?

Yes, it’s completely vegan as written.

Can I toast the almonds?

Yes, I often toast them lightly in a dry skillet for extra flavor and crunch.

Can I make the dressing in a blender?

Yes, blending makes it extra creamy and smooth, but whisking works fine too.

Conclusion

This autumn kale harvest salad with apple cider vinaigrette is fresh, flavorful, and full of seasonal goodness. I love how simple it is to prepare while still feeling special enough for gatherings. With its vibrant mix of colors, textures, and flavors, it always brightens up my table.

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