This Autumn Kale Harvest Salad brings together the best of fall’s produce into a beautiful salad. It’s made with thinly sliced kale, pomegranate seeds, Honeycrisp apple slices, candied almond slices, and tossed in a lusciously sweet and tangy Apple Cider Vinaigrette. It’s healthy, simple, and the perfect Thanksgiving salad!

This Autumn Kale Harvest Salad brings together the best of fall's produce into a beautiful salad. With thinly sliced kale, pomegranate seeds, Honeycrisp apple slices, candied almond slices, and tossed in a lusciously sweet and tangy Apple Cider Vinaigrette. It's healthy, simple, beautiful, and the perfect accompaniment to your holiday meal or autumn dinner table.

Every holiday table needs a good salad to balance out all of the mashed potatoes, stuffing, and all the other delicious fixing of a good holiday meal. Personally, I need a bite of greens every so often, in between the carbs. That’s where this perfect Autumn Kale Harvest Salad comes in.

This Autumn Kale Harvest Salad was made for your holiday table. It’s the perfect Thanksgiving salad! It’s easy to prep ahead of time, keeps well in the fridge (thanks for being so hearty, kale!), and has all sorts of bright, fall flavors to grace your holiday table.

This Autumn Kale Harvest Salad brings together the best of fall's produce into a beautiful salad. With thinly sliced kale, pomegranate seeds, Honeycrisp apple slices, candied almond slices, and tossed in a lusciously sweet and tangy Apple Cider Vinaigrette. It's healthy, simple, beautiful, and the perfect accompaniment to your holiday meal or autumn dinner table.

For your apple kale salad…

Lacinato kale is one of our stars, here. I love making kale salads because the kale holds up so well. You can prepare it days ahead of time, and even dress it early in the day. Because it’s so hearty, it won’t wilt on you. Instead, it will soften in the dressing and get even more flavorful. You can use all kale, or toss in some of a lighter green, like arugula, as I did.

Honeycrisp apples add the most delightful crunch to this salad. I recommend tossing the apples in a touch of lemon juice to keep them from browning. Honeycrisps are my favorite variety but use whatever your favorite is. Just make sure it’s a crunchy apple – soft doesn’t work as well here. And if you prefer, pear slices can also be used!

Pomegranate seeds aren’t just stunning to look at – they also add this beautiful “pop” in the salad that makes it so fun to eat. These are the salad’s little gems on top, and you don’t want to skip it.

Candied almonds are never a bad idea, in my book. In this recipe, we lightly toast the almonds on the stove and then toss in a few tablespoons of maple syrup and a sprinkle of salt. After a few minutes of cooking, you’ll leave the candied almonds to cool and firm up, adding a lovely crunch. 

This Autumn Kale Harvest Salad brings together the best of fall's produce into a beautiful salad. With thinly sliced kale, pomegranate seeds, Honeycrisp apple slices, candied almond slices, and tossed in a lusciously sweet and tangy Apple Cider Vinaigrette. It's healthy, simple, beautiful, and the perfect accompaniment to your holiday meal or autumn dinner table.

Let’s make Apple Cider Vinaigrette

This Apple Cider Vinaigrette is a favorite salad dressing of mine. It’s simple, tart, easy to mix together, and full of flavor. It works so beautifully in this Thanksgiving salad, but can also be used for something like a grain bowl if you end up with some leftovers.

Homemade salad dressing is so worth it, especially when it’s as easy as this one. Make sure to use high-quality apple cider vinegar (with the mother) and good-quality olive oil.

Have leftover dressing or want to make it ahead? This apple cider vinaigrette can easily be made a few days ahead of time, as a time saver. I recommend storing this dressing in a small sealed container, like a mason jar. That way, when ready to use, you can shake it up well to re-emulsify the ingredients.

This Autumn Kale Harvest Salad brings together the best of fall's produce into a beautiful salad. With thinly sliced kale, pomegranate seeds, Honeycrisp apple slices, candied almond slices, and tossed in a lusciously sweet and tangy Apple Cider Vinaigrette. It's healthy, simple, beautiful, and the perfect accompaniment to your holiday meal or autumn dinner table.

For the rest of your Thanksgiving Menu:

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This Vegan Sweet Potato Casserole with Gluten-Free Pecan Crumble recipe is the best sweet potato casserole ever! It's made with fresh yams and coconut sugar for subtle sweetness. With a crispy gluten-free pecan crumble topping, you'll definitely be serving yourself seconds. It's easy to make the day of, or can be prepared in advance for an easy make-ahead holiday side dish.

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This Vegan Sweet Potato Casserole with Pecan Crumble recipe is the best sweet potato casserole! It’s made with fresh yams & coconut sugar for subtle sweetness. With a crispy gluten-free pecan crumble topping, you’ll be craving seconds. It’s easy to make the day-of or prepare in advance for an easy make-ahead holiday side dish.

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Vegan Creamed Spinach & White Bean Stuffed Delicata Squash

This Creamed Spinach & White Bean Stuffed Delicata Squash is a plant-based dinner that you’ll dream about! It’s filling, with tons of vegetables, and loaded with plant-based protein from the white beans. This easy recipe comes together quickly and is super satisfying.

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This Autumn Kale Harvest Salad brings together the best of fall's produce into a beautiful salad. With thinly sliced kale, pomegranate seeds, Honeycrisp apple slices, candied almond slices, and tossed in a lusciously sweet and tangy Apple Cider Vinaigrette. It's healthy, simple, beautiful, and the perfect accompaniment to your holiday meal or autumn dinner table.
Bakerita | Rachel Conners

Autumn Kale Harvest Salad with Apple Cider Vinaigrette

5 from 2 reviews
This Autumn Kale Harvest Salad brings together the best of fall's produce into a beautiful salad. It's made with thinly sliced kale, pomegranate seeds, Honeycrisp apple slices, candied almond slices, and tossed in a lusciously sweet and tangy Apple Cider Vinaigrette. It's healthy, simple, and the perfect Thanksgiving salad!
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 3 large salads or 6 side salads

Ingredients
 

For the salad

  • 2 bunches Lacinato kale, stems removed and thinly sliced
  • 2 cups baby arugula, optional
  • 1 honeycrisp apple, sliced
  • ½ cup pomegranate seeds
  • ½ cup slivered almonds
  • 2 tablespoons maple syrup

For the dressing

  • ¼ cup extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon tahini, can substitute dijon mustard
  • 1 garlic clove, grated
  • 2 teaspoons maple syrup
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon dried thyme
  • Freshly ground pepper, to taste

Instructions
 

  • Prep your kale: strip off the kale stems. Chop the kale finely, and then wash and dry well. Add to your salad bowl, and massage the chopped kale with a little olive oil and a pinch of salt. Rub well with your fingers until the leaves darken and soften. Don’t skip this step! It makes the whole salad better!
    2 bunches Lacinato kale
  • For the caramelized almonds: add the almond slices to a sauté pan over medium-low heat. Toast the almond until golden brown, stirring every few minutes. Add the maple syrup and stir to coat. Cook for another two minutes, stirring frequently. Turn off the heat, sprinkle with a pinch of salt, and allow to cool completely.
    ½ cup slivered almonds, 2 tablespoons maple syrup
  • For the dressing: whisk together all of the ingredients until well-emulsified. Taste and adjust seasonings as desired.
    ¼ cup extra-virgin olive oil, ¼ cup apple cider vinegar, 1 tablespoon tahini, 1 garlic clove, ¼ teaspoon salt, ¼ teaspoon dried thyme, Freshly ground pepper, 2 teaspoons maple syrup
  • To assemble: Add the arugula, sliced apples, pomegranate seeds, and caramelized almonds to the kale. Drizzle with dressing (start with about half), toss, and add more to taste.
    2 cups baby arugula, 1 honeycrisp apple, ½ cup pomegranate seeds
  • It can be refrigerated, before or after adding the dressing, until you’re ready to serve.

Notes

The recipe can be scaled up or down depending on how many people you’re serving.
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