Print

Fall Harvest Kale Salad

Fall Harvest Kale Salad
Print Recipe

Fall Harvest Kale Salad is a fresh and nutritious autumn salad that combines hearty kale with crisp apples, dried cranberries, toasted nuts, shredded carrots, and red onion, all tossed in a zesty apple cider vinaigrette. This vibrant and colorful salad is easy to prepare in under 20 minutes, packed with balanced nutrients, and perfect as a wholesome lunch or a flavorful side dish showcasing the best flavors of fall.

Ingredients

Scale

Salad Ingredients

  • Fresh kale leaves (about 6 cups, stems removed and chopped)
  • 1–2 medium apples, cored and diced
  • 1/4 cup dried cranberries
  • 1/3 cup toasted pecans or walnuts
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced red onion

Dressing Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the kale: Wash and dry the kale leaves thoroughly, then remove the tough stems. Chop or tear the leaves into bite-sized pieces, and massage them gently with a pinch of salt until they soften and become more tender.
  2. Chop the fruits and vegetables: Core and dice the apples into small cubes, shred the carrots, and thinly slice the red onion to ensure a balanced mix of flavors and textures in every bite.
  3. Toast the nuts: Lightly toast the pecans or walnuts in a dry skillet over medium heat for 3-5 minutes, shaking frequently until fragrant and golden, which brings out their natural oils and adds a toasty depth.
  4. Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified. The dressing should taste bright and harmonious with a gentle sweetness.
  5. Combine all ingredients: In a large salad bowl, toss the massaged kale, diced apples, shredded carrots, red onion, dried cranberries, and toasted nuts. Drizzle the dressing over and toss again to coat everything evenly.
  6. Serve and enjoy: Let the salad sit for 5-10 minutes to allow the flavors to meld, then toss once more and serve. This salad tastes great slightly chilled or at room temperature.

Notes

  • Massage kale to soften its fibrous texture for easier eating.
  • Use fresh, ripe seasonal ingredients to maximize flavor and nutrition.
  • Start with less dressing and add more as needed to avoid soggy greens.
  • Prep fruits and vegetables ahead of time to save time during meal assembly.
  • Watch nuts carefully while toasting to prevent burning and bitterness.

Nutrition

Keywords: fall salad, kale salad, autumn recipe, healthy salad, seasonal salad, nutritious salad, plant-based, gluten free

Find it online: https://eazyum.com/fall-harvest-kale-salad/