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Fresh Harvest Apple Fall Salad with Easy Maple Vinaigrette

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This Fresh Harvest Apple Fall Salad with Maple Vinaigrette is a quick and easy salad that transforms tough kale into a tender, flavorful dish. With crisp apples, toasted pecans, creamy feta, and a sweet-tangy maple dressing, it’s a crowd-pleaser perfect for fall gatherings.

Ingredients

Scale
  • 1 large bunch curly kale, stems removed and leaves torn into bite-sized pieces
  • 2 medium apples (such as Honeycrisp or Fuji), cored and thinly sliced
  • ½ cup dried cranberries
  • ½ cup pecans, toasted and roughly chopped
  • ½ cup crumbled feta cheese
  • ½ cup pomegranate seeds (optional)
  • ¼ cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ⅓ cup extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 small shallot, finely minced (about 1 tablespoon)

Instructions

  1. Prepare the Kale: Wash the kale leaves thoroughly and pat them dry. Remove the tough stems by holding the leaf at the base and stripping the leaves upward. Tear the leaves into bite-sized pieces and place them in a large mixing bowl. You should have about 6 cups of packed kale.
  2. Make the Vinaigrette: In a mason jar or small bowl, combine ¼ cup maple syrup, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, ⅓ cup olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and the minced shallot. Secure the lid and shake vigorously for about 30 seconds until emulsified. If using a bowl, whisk until smooth and creamy.
  3. Massage the Kale: Drizzle about 3 tablespoons of the vinaigrette over the kale. Using your hands, massage the dressing into the leaves for 2-3 minutes. You’ll feel the leaves soften and turn a darker green.
  4. Toast the Pecans: While the kale rests, toast the pecans. Heat a dry skillet over medium heat and add the pecans. Cook, stirring frequently, for 3-4 minutes until fragrant and lightly browned. Remove from the pan and let cool.
  5. Prepare the Apples: Core the apples and slice them thinly, about ¼-inch thick. I leave the skin on for color and texture. If you’re not serving immediately, toss the slices with a little lemon juice to prevent browning.
  6. Assemble the Salad: Add the sliced apples, dried cranberries, toasted pecans, and pomegranate seeds (if using) to the bowl with the massaged kale. Drizzle with the remaining vinaigrette and toss gently until everything is evenly coated.
  7. Add the Cheese: Sprinkle the crumbled feta cheese over the top. Toss once more lightly, or just leave it on top for a prettier presentation.
  8. Serve Immediately: Transfer the salad to a serving platter or individual bowls. Serve at room temperature or slightly chilled.

Notes

Massaging the kale is key to making it tender. Don’t overdress the salad; start with less dressing and add more if needed. For make-ahead, keep dressing and toppings separate until serving.

Nutrition

Keywords: fall salad, kale salad, apple salad, maple vinaigrette, harvest salad, easy salad, gluten-free, vegetarian

Find it online: https://lindabake.com/fresh-harvest-apple-fall-salad-with-easy-maple-vinaigrette/