Description

This Fall Harvest Honeycrisp Apple and Kale Salad combines the best flavors of autumn into a vibrant, healthy, and delicious dish. Featuring shredded kale, sweet crisp Honeycrisp apples, juicy pomegranate arils, toasted pepitas, and crispy baked prosciutto, all tossed with a caramelized shallot vinaigrette sweetened with fig preserves. Perfect as a nutritious side or light main, this salad showcases seasonal produce with a delightful balance of sweet, savory, and tangy flavors.

Ingredients

Scale

Salad 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

Vinaigrette Ingredients

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

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Instructions

Preheat oven and prepare baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy clean-up.
Toast pepitas and crisp prosciutto: On the prepared baking sheet, toss together the raw pepitas, 1 tablespoon extra virgin olive oil, maple syrup, ground cinnamon, and a pinch of salt until evenly coated. Arrange the pepitas in a single layer on the sheet. Lay the thinly sliced prosciutto flat around the pepitas without overlapping. Place in the oven and bake for 10-15 minutes, or until the pepitas are toasted and the prosciutto is crisp. Remove from oven and let cool slightly.
Combine salad base: In a large salad bowl, add the shredded kale, thinly sliced Honeycrisp apples, and pomegranate arils. Toss gently to combine and distribute the ingredients evenly.
Make caramelized shallot vinaigrette: Heat 1/3 cup olive oil in a medium skillet over high heat. Once the oil shimmers, add the thinly sliced shallots and cook for 2-3 minutes until fragrant and lightly caramelized. Remove the pan from heat and let the shallots cool slightly. Stir in the apple cider vinegar, fig preserves, and fresh thyme leaves. Season with kosher salt, black pepper, and a pinch of crushed red pepper flakes to taste.
Toss salad and serve: Pour the warm shallot vinaigrette over the kale, apple, and pomegranate mixture. Toss well to coat all the ingredients thoroughly. Top the salad with the toasted pepitas, crisp prosciutto slices, and crumbled feta cheese. Serve immediately and enjoy the fall-inspired flavors.

Notes

This salad highlights autumn produce, making it perfect for seasonal menus or holiday gatherings.
Shredded kale should be massaged lightly with a pinch of salt if you prefer a more tender texture before assembling.
Fig preserves add a unique sweet depth, but you can substitute with apricot preserves if needed.
To make this salad vegetarian, omit the prosciutto or substitute with crispy fried mushrooms or smoked tofu.
Leftover salad can be stored in the refrigerator for up to 1 day but is best enjoyed fresh.

Nutrition

Serving Size: 1 serving
Calories: 573 kcal
Sugar: 18 g
Sodium: 520 mg
Fat: 42 g
Saturated Fat: 9 g
Unsaturated Fat: 28 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 15 g
Cholesterol: 25 mg