Name: Fall Harvest Honeycrisp Apple and Kale Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 heads kale, shredded; 2 Honeycrisp apples, thinly sliced; Arils from 1 pomegranate; 1/3 cup raw pepitas (pumpkin seeds); 3 ounces thinly sliced prosciutto; 1/2 cup crumbled feta cheese; 1/3 cup extra virgin olive oil; 1 tablespoon extra virgin olive oil (for pepitas roasting); 1 tablespoon real maple syrup; 1/4 teaspoon ground cinnamon; 1 shallot, thinly sliced; 2 tablespoons apple cider vinegar; 1 tablespoon fig preserves; 1 tablespoon fresh thyme leaves; Kosher salt and pepper, to taste; 1 pinch crushed red pepper flakes

If you’re on the hunt for a salad that screams cozy fall vibes and bursts with fresh, seasonal flavors, then you need to try my Fall Harvest Honeycrisp Apple and Kale Salad Recipe. It’s one of those dishes I love making when the weather cools down—packed with crisp Honeycrisp apples, hearty kale, crunchy pepitas, and a sweet-savory combo of prosciutto and a caramelized shallot vinaigrette. Trust me, once you make this salad, it’ll become your go-to fall favorite, and you’ll find yourself craving it all season long.

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Why You’ll Love This Recipe

Seasonal goodness: It combines the best fall flavors—crisp apples, hearty kale, and pomegranate jewels all in one bowl.
Perfect balance: Sweet, savory, crispy, and tangy elements make every bite exciting and satisfying.
Simple to prepare: You don’t need to be a pro to nail this salad, it comes together quickly with easy-to-find ingredients.
Healthy and hearty: Loaded with nutrient-rich kale and protein-packed pepitas and prosciutto, it’s a filling option that feels indulgent.

A white bowl filled with a fresh salad is placed on a white marbled texture. The bottom layer has dark green curly kale. On top, there are thinly sliced red apples arranged in small stacks showing red and light yellow skin with white inside. Bright red pomegranate seeds are scattered all over the salad, adding small round pops of color. There are pieces of crispy golden-brown bacon spread unevenly across the bowl. Small roasted pumpkin seeds are sprinkled lightly over the salad, giving a crunchy texture. The colors are deep green, red, and brown with a mix of soft and crispy textures. Photo taken with an iphone --ar 2:3 --v 7 - Fall Harvest Honeycrisp Apple and Kale Salad, seasonal fall salad with apples and kale, healthy autumn salad recipe, easy fall kale salad, honeycrisp apple salad

Ingredients You’ll Need

I love how these ingredients come together to create layers of texture and flavor—make sure you hunt down the freshest kale and the juiciest Honeycrisp apples you can find for the best results.

Flat lay of thinly sliced honeycrisp apples with a vibrant red and yellow skin, bright green shredded kale leaves, glossy ruby red pomegranate arils scattered like jewels, rustic golden toasted pepitas, delicate crispy prosciutto slices with a rich pink hue, small heaps of crumbly white feta cheese, thin rings of translucent shallot, and sprigs of fresh green thyme leaves, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Fall Harvest Honeycrisp Apple and Kale Salad, seasonal fall salad with apples and kale, healthy autumn salad recipe, easy fall kale salad, honeycrisp apple salad

Extra virgin olive oil: You’ll use this for both roasting and making the vinaigrette, so go for a good quality one for depth of flavor.
Real maple syrup: Adds a subtle sweetness that balances the savory elements beautifully.
Raw pepitas: These pumpkin seeds get toasted to crunchy perfection, adding a lovely nutty bite.
Ground cinnamon: Just a touch infuses warmth and pairs amazingly with apples.
Thinly sliced prosciutto: Crisps up in the oven to add a salty, crispy texture that my family always raves about.
Kale: I recommend using curly or Tuscan kale—remove the thick stems and shred it finely to avoid chewiness.
Honeycrisp apples: Crisp and sweet-tart, they’re the star of this salad and give just the right crunch.
Pomegranate arils: These little jewels bring bursts of juicy brightness and gorgeous color.
Crumbled feta cheese: Adds a tangy creaminess that complements the sweet and savory components.
Shallot: Sautéed for the vinaigrette to deepen the flavor—don’t skip this step!
Apple cider vinegar: Gives the dressing a tart kick that wakes up the palate.
Fig preserves: This ingredient surprised me originally, but it brings a unique fruity sweetness to the dressing.
Fresh thyme leaves: Bright herbaceous notes that tie everything together.
Kosher salt and pepper: Essential for seasoning at every step, so your flavors pop.
Crushed red pepper flakes: Just a pinch adds a gentle heat without overpowering the salad.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about this Fall Harvest Honeycrisp Apple and Kale Salad Recipe is how easy it is to tailor to your tastes or pantry—don’t be afraid to mix it up and make it your own.

Switch the protein: I sometimes swap prosciutto for crispy bacon or toasted walnuts when I’m looking for a vegetarian option, and it works just as well.
Use different greens: When kale isn’t available, shredded cabbage or spinach both make great substitutes without losing that hearty bite.
Change up the cheese: Goat cheese is a fantastic alternative to feta, lending a creamier tang if you want something softer.
Adjust the sweetness: If you prefer a hint less sweetness, cut back the maple syrup or fig preserves slightly; I like it balanced but not sugary.

How to Make Fall Harvest Honeycrisp Apple and Kale Salad Recipe

Step 1: Toast the pepitas and crisp the prosciutto

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—this makes cleanup so much easier. Toss the pepitas with a tablespoon of olive oil, maple syrup, ground cinnamon, and a pinch of kosher salt right on the parchment paper, spreading them out in a single layer. Then, lay the thin prosciutto slices flat around the pepitas. Pop everything in the oven and bake for about 10-15 minutes until the pepitas are toasted and the prosciutto is beautifully crisp. Keep an eye on the prosciutto near the end so they don’t get too dark; I usually check at 10 minutes to be safe.

Step 2: Prepare your fresh ingredients

While the pepitas and prosciutto roast, shred your kale finely—removing any tough stems. Thinly slice your Honeycrisp apples (I like to leave the skin on for extra color and nutrients) and seed your pomegranate to harvest those juicy arils. Toss the kale, apples, and pomegranate seeds together in a big salad bowl; the colors alone will make you smile!

Step 3: Make the caramelized shallot vinaigrette

Heat about a third of a cup of olive oil in a medium skillet over medium-high heat. When you see the oil shimmer, add your thinly sliced shallot. Cook, stirring occasionally, until fragrant and soft—about 2 to 3 minutes. Be careful not to burn them; you want a gentle caramelization here to deepen the sweetness. Remove from heat and let it cool slightly before whisking in apple cider vinegar, fig preserves, and fresh thyme leaves. Season with salt, pepper, and a pinch of crushed red pepper flakes to add a subtle warmth. This dressing is magic—and I always find myself dipping a spoon into the pan after making it.

Step 4: Toss and finish the salad

Pour the vinaigrette over your kale, apples, and pomegranate mixture, tossing everything gently but thoroughly to get all those flavors married. Finally, sprinkle the toasted pepitas, crispy prosciutto, and crumbled feta cheese over the top. Give one last gentle toss or leave the toppings on top for a pretty presentation. You’re ready to dig in!

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Pro Tips for Making Fall Harvest Honeycrisp Apple and Kale Salad Recipe

Massage your kale: If you want softer kale, massage it gently with a pinch of salt before adding the dressing—this helps break down the fibers and makes it easier to eat.
Watch the prosciutto: It crisps quickly, so keep a close eye so it becomes perfectly crunchy but not burnt.
Prep ahead: You can toast the pepitas and prosciutto a day in advance and keep in the fridge, then add right before serving for maximum crunch.
Vinaigrette cool-down: Let the shallot vinaigrette cool before tossing it with the salad to avoid wilting your kale too much.

How to Serve Fall Harvest Honeycrisp Apple and Kale Salad Recipe

A white bowl filled with a fresh salad rests on a white marbled surface, showing layers of dark green chopped kale mixed with thin slices of red-skinned apple arranged in a fan shape on top. Bright red pomegranate seeds are scattered across the salad, adding spots of vibrant color. Golden brown toasted seeds and small bits of crispy brown topping are sprinkled on the salad for texture. Pieces of white cheese with a soft texture are visible beneath the kale. A woman's hand holds a wooden spoon on the bottom left while another woman's hand grips a second wooden spoon on the top right as they mix the salad. Photo taken with an iphone --ar 2:3 --v 7 - Fall Harvest Honeycrisp Apple and Kale Salad, seasonal fall salad with apples and kale, healthy autumn salad recipe, easy fall kale salad, honeycrisp apple salad

Garnishes

I love to sprinkle a few extra pepitas on top just before serving for an added crunch and sometimes a small drizzle of honey if my guests want a little more sweetness. A few extra thyme leaves scattered over the top add a fresh, aromatic finish that’s so inviting.

Side Dishes

This salad is hearty enough to be a meal itself, but I often serve it alongside roasted chicken or butternut squash soup for a full autumn feast. It’s also fantastic paired with crusty whole-grain bread to sop up every last drop of vinaigrette.

Creative Ways to Present

For holidays or dinner parties, I like to serve this salad in a large wooden bowl to showcase the vibrant colors, placing the toppings artfully on top rather than mixing everything fully. Another fun idea I tried was layering it in clear glass jars for a picnic—keeps everything fresh and looks super pretty.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge—keep the pepitas and prosciutto separate, or they risk getting soggy. The salad itself will stay fresh for 2-3 days, and tastes great the next day once the flavors have melded even more.

Freezing

This salad really shines best fresh, so I don’t recommend freezing it. The kale and apples lose their texture, and the dressing can separate. Instead, enjoy it freshly made whenever you can!

Reheating

Since it’s a fresh salad, reheating isn’t ideal. But if you want warm pepitas or prosciutto to sprinkle on top after refrigeration, a quick toast in a hot pan for a minute or two works like a charm.

FAQs

Can I use a different type of apple in this salad?

Absolutely! While Honeycrisp apples provide a perfect balance of sweet and tart with crispness, you can substitute with Fuji, Pink Lady, or Granny Smith apples depending on your taste preference. Just keep in mind that Granny Smith will be tarter, so you might want to adjust the sweetness in the dressing accordingly.
Can I make this salad vegan?

Yes! To make this Fall Harvest Honeycrisp Apple and Kale Salad Recipe vegan, simply omit the prosciutto and feta cheese. You can replace feta with a plant-based cheese or add extra toasted nuts and seeds for protein and texture. Also, swap the honey or fig preserves for a vegan-friendly jam if needed.
How do I prevent the kale from tasting bitter or tough?

Massaging the kale with a little salt before adding the dressing helps break down its fibers and reduces bitterness. Another tip is to shred the kale finely and toss it well with the vinaigrette, allowing it to sit for a few minutes to soften up. This salad technique makes a world of difference!
Can I prepare parts of this salad ahead of time?

Definitely. Toast the pepitas and crisp the prosciutto up to a day ahead and store them separately in airtight containers to keep their crunch. You can also prepare the vinaigrette and store it in the fridge. Just combine everything right before serving for the freshest taste and texture.
What does the fig preserves add to the vinaigrette?

The fig preserves provide a mild fruity sweetness and a subtle depth to the vinaigrette, balancing the acidity from the vinegar and the earthiness of the shallots and thyme. It’s a small ingredient that makes a big flavor impact I discovered after experimenting with different dressings.

Final Thoughts

This Fall Harvest Honeycrisp Apple and Kale Salad Recipe is one of those dishes I keep coming back to every autumn because it captures everything I love about the season—fresh, wholesome ingredients with bold flavor contrasts. I remember the first time I made it for a family gathering, and everyone kept asking for seconds! It’s simple enough to whip up any weekday but pretty enough to bring to holiday dinners too. I can’t wait for you to make this salad—it’s like a warm hug of fall in every bite, and I know you’re going to love it just as much as we do.