This flavor packed fall harvest kale salad is the perfect hearty salad to make this season. It’s loaded with nourishing ingredients and truly packs in all the best fall flavors.
Fall Kale Salad
Most people eat salads during the warmer months, but this harvest kale salad was seriously made for the colder fall season.
Kale, roasted brussels sprouts, crisp apples, and feta cheese come together to form the most flavorful salad. The salad is crunchy, savory, and even sweet and can be served as a main dish or as a side to your favorite protein.
A simple meal prep
One of the reasons I love using kale as a base to my salads is because it makes the best leftovers! Any other green base would get soggy in the dressing after just one day, but kale holds its structure and actually tastes better the longer it marinates.
This delicious fall harvest salad would be a simple meal prep for the week to enjoy alone or with your favorite protein. It stays flavorful & crunchy, and is so satisfying.
Make it your own
I personally love this salad as is, but here are a few ways to change up this delicious kale salad-
- Add roasted sweet potatoes or butternut squash
- Add a grain, like quinoa or barley
- Replace the feta cheese with goat cheese or shaved parmesan
- Leave out the pecans and add another crunchy nut or seed, like walnuts or pumpkin seeds
- Use cranberries instead of pomegranate seeds
- Replace the apples with pears
The salad is truly perfect for this season, or any time of the year. It’s easy to make, gets better the longer it sits, and can be customized if needed. Seriously, you can’t go wrong.
I can’t wait for you all to try it! Be sure to tag me on Instagram with all of your remakes 🙂
What to serve with your fall harvest salad:
Lemon Butter Fish
Honey Ginger Orange Salmon with Florida OJ
Lemon Pepper Tofu
Vegan Creamy Pasta Sauce
Fall Kale Salad
Ingredients
- 6 cups chopped tuscan kale
- 1 honeycrisp apple, thinly sliced
- 1/2 cup pomegranate seeds
- 1/3 cup crumbled feta or goat cheese
- 1/3 cup chopped pecans
Roasted Brussels Sprouts
- 10 oz shaved brussels sprouts
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp maple syrup
- Salt & pepper
Maple Dijon Vinaigrette
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 clove garlic, crushed
- 1/4 tsp salt
- 1/4 tsp black pepper
Directions
- Preheat the oven to 425 F.
- Layer the shaved brussels sprouts onto a sheet pan and toss them with the olive oil, maple syrup, balsamic and a pinch of salt and pepper.
- Bake for 20-25 minutes, until brown.
- Prepare the dressing by whisking together the listed ingredients in a small bowl until smooth.
- In a large bowl, add in the kale and massage it with 2-3 tbsp of the dressing to break down the fiber and soften it up.
- Once the brussels sprouts are done, add them into the kale with the remaining salad ingredients, toss together with the dressing and enjoy!
- This salad will stay fresh in the fridge for up to 4 days if using kale. If you’re using any other green base, I suggest only dressing the portion you’re going to eat right away so that it doesn’t get soggy.
Amazing salad! Only thing I would change is a few minutes less time in the oven for the brussels sprouts. Will definitely make again!
I just made this for dinner and it was delicious! It’s a great combination of flavours that allow quite a bit of customization indeed. It took me longer than expected as I’m not a fast chopper, but it was worth it and I’ll definitely make it again!
I’m so glad you enjoyed it, Louise!