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Fall Harvest Salad Recipe

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4.4 from 7 reviews

This vibrant Fall Harvest Salad combines the earthy flavors of kale with sweet and tangy notes from apples, dried figs, and pomegranate arils. Tossed in a zesty balsamic dressing sweetened with maple syrup, and topped with toasted pecans and creamy goat cheese, this salad offers a perfect balance of textures and seasonal taste in just 20 minutes. It's an easy and refreshing way to enjoy a nutritious meal during the fall season.

Ingredients

Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 small shallot, chopped (about 1/2 cup)
  • 2 tablespoons maple syrup (agave or honey can be used as alternatives)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Salad

  • 1 large bunch kale, washed, stemmed, and thinly sliced (about 6 cups)
  • 1 apple, thinly sliced
  • 1 cup dried California figs, cut into small pieces (or substitute with dried cranberries)
  • ½ cup pomegranate arils
  • 1 cup pecans, lightly toasted
  • ½ cup goat cheese (or feta or blue cheese), crumbled

Instructions

  1. Make the dressing: Combine the extra virgin olive oil, balsamic vinegar, chopped shallot, maple syrup, lemon juice, kosher salt, and ground black pepper in a jar. Secure the lid and shake vigorously until the mixture is well blended. Set aside to allow flavors to meld.
  2. Dress the kale: Drizzle half of the prepared dressing onto the bottom of a large salad bowl. Add the thinly sliced kale and toss thoroughly ensuring all kale leaves are evenly coated with the dressing. This softens the kale and infuses it with flavor.
  3. Add the fruits and nuts: Incorporate the sliced apple, chopped dried figs, pomegranate arils, and toasted pecans into the kale mixture. Pour the remaining dressing over the salad and gently toss everything together to combine the ingredients without bruising the delicate fruits.
  4. Top with cheese and serve: Sprinkle the crumbled goat cheese over the top of the salad and serve immediately to enjoy the blend of textures and fresh fall flavors at their peak.

Notes

  • To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
  • You can substitute goat cheese with feta or blue cheese according to your preference.
  • If you prefer a sweeter dressing, increase the maple syrup slightly or use honey instead.
  • This salad is best eaten fresh but can be refrigerated for up to 1 day with dressing separate to prevent sogginess.
  • For a vegan version, use agave syrup and substitute the cheese with a vegan alternative or omit it.

Find it online: https://recipefeastful.com/fall-harvest-salad-recipe/