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Harvest Fall Salad with Easy Apple Cider Vinaigrette

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This Harvest Fall Salad with Apple Cider Vinaigrette is a celebration of autumn flavors—crisp apples, tart pomegranates, crunchy candied pecans, and creamy goat cheese, all tossed in a perfectly emulsified tangy-sweet dressing. It’s the salad that will make even skeptics ask for seconds.

Ingredients

Scale
  • 1 large bunch kale (about 6 cups chopped), stems removed and leaves torn into bite-sized pieces
  • 3 cups arugula or baby spinach
  • 2 medium Honeycrisp apples, thinly sliced
  • ½ cup pomegranate arils
  • ⅓ cup dried cranberries
  • 4 ounces goat cheese, crumbled
  • 1 cup pecan halves
  • 2 tablespoons maple syrup (for pecans)
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt (for pecans)
  • ¼ cup apple cider vinegar
  • 2 tablespoons maple syrup (for dressing)
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced
  • ⅓ cup extra virgin olive oil
  • Salt and pepper to taste (about ½ teaspoon salt and ¼ teaspoon black pepper)

Instructions

  1. Preheat oven to 325°F (160°C). Line a small baking sheet with parchment paper. In a small bowl, toss pecan halves with 2 tablespoons maple syrup, ½ teaspoon cinnamon, and ¼ teaspoon salt until evenly coated. Spread in a single layer on the baking sheet. Bake for 8-10 minutes, stirring halfway, until fragrant and bubbly. Let cool completely on the baking sheet.
  2. Wash kale thoroughly and dry in a salad spinner. Remove tough stems, stack leaves, roll tightly, and slice into thin ribbons (chiffonade). Place in a large salad bowl. Add a pinch of salt and 1 teaspoon olive oil. Massage kale with your hands for 2-3 minutes until dark green and tender.
  3. In a blender, combine ¼ cup apple cider vinegar, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, and minced shallot. Blend on low until combined. With blender running, slowly drizzle in ⅓ cup olive oil until dressing thickens and emulsifies. Taste and adjust seasoning.
  4. Add arugula or baby spinach to the massaged kale. Pour about half the dressing over the greens and toss gently until evenly coated. Add sliced apples, pomegranate arils, dried cranberries, and cooled candied pecans. Crumble goat cheese over the top. Drizzle with remaining dressing if desired. Serve immediately or let sit for 10 minutes to meld flavors.

Notes

Massage the kale thoroughly to soften it. Toast pecans at 325°F to avoid burning. Emulsify dressing properly using mustard as a binder. For meal prep, keep components separate and assemble just before serving. Toss apple slices with lemon juice to prevent browning.

Nutrition

Keywords: fall salad, harvest salad, apple cider vinaigrette, kale salad, Thanksgiving salad, easy salad recipe, seasonal salad

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