Autumn Kale Harvest Salad with Apple Cider Vinaigrette
Celebrate the best of fall with this hearty and vibrant harvest salad. Featuring tender massaged Lacinato kale, crisp Honeycrisp apples, and antioxidant-rich pomegranate arils, this dish is elevated by a punchy apple cider vinaigrette and crunchy candied almonds. Perfect for Thanksgiving feasts or healthy weeknight dinners, it offers a sophisticated balance of sweet, tart, and earthy flavors that everyone will love.
- Prep Time: 20
- Cook Time: 5
- Total Time: 25
- Yield: 6 servings
- Category: Dinner
- Method: No-cook / Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 bunches Lacinato kale (stems removed, thinly sliced)
2 cups baby arugula
1 large Honeycrisp apple (thinly sliced)
1/2 cup pomegranate arils
1/2 cup slivered almonds
2 tablespoons maple syrup (for candied almonds)
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon maple syrup
Salt and pepper to taste
Instructions
In a small skillet, toast almond slivers over medium heat with 2 tablespoons maple syrup until golden and caramelized; set aside to cool.
In a large bowl, combine the sliced kale with a drizzle of olive oil and a pinch of salt; massage with your hands for 2-3 minutes until tender and dark green.
Add the baby arugula to the bowl with the kale.
In a small jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, and maple syrup to create the vinaigrette.
Add the sliced apples, pomegranate arils, and cooled candied almonds to the kale.
Pour the dressing over the salad just before serving and toss well to coat.
Notes
You can massage the kale up to 24 hours in advance and store it in an airtight container. Keep the dressing separate until you are ready to serve for the best texture. Add crumbled feta or goat cheese if not strictly vegan.