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; 3 ounces thinly sliced prosciutto; 1/2 cup crumbled feta cheese; 1/3 cup extra virgin olive oil; 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; 1 tablespoon extra virgin olive oil (for pepitas); 1 tablespoon real maple syrup; 1/4 teaspoon ground cinnamon

If you’re looking for a salad that perfectly captures the essence of autumn, you’ve hit the jackpot with this Fall Harvest Honeycrisp Apple and Kale Salad Recipe. It’s one of those dishes that feels both cozy and vibrant, combining crisp kale, sweet Honeycrisp apples, tart pomegranate arils, and the irresistible crunch of toasted pepitas with salty prosciutto. Trust me, once you try it, you’ll catch yourself making it over and over as the seasons change.

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Why You’ll Love This Recipe

Seasonal Perfection: It captures the best flavors of fall using fresh Honeycrisp apples, pomegranate, and hearty kale.
Sweet & Savory Harmony: The combo of crispy prosciutto and tangy feta with a touch of maple syrup creates exciting, crave-worthy layers.
Easy to Make, Big on Flavor: The caramelized shallot vinaigrette brings everything together without fuss.
Impresses Crowd & Family: I’ve served this for casual weeknights and holiday gatherings—everyone always wants the recipe.

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, autumn apple kale salad, healthy fall salad with prosciutto, seasonal kale and apple salad, pomegranate kale salad

Ingredients You’ll Need

The magic really comes from combining fresh, crisp, and toasted ingredients with a simple dressing that’s bursting with flavor. Shopping for the best Honeycrisp apples and choosing tender kale will really elevate your salad.

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, autumn apple kale salad, healthy fall salad with prosciutto, seasonal kale and apple salad, pomegranate kale salad

Extra virgin olive oil: Two uses here—one for roasting pepitas and prosciutto, one for the vinaigrette; quality matters for both.
Real maple syrup: Adds natural sweetness to the toasted pepitas and prosciutto—makes them glow with fall warmth.
Raw pepitas: Pumpkin seeds add that perfect crunch and nutty flavor; toasting really brings them alive.
Ground cinnamon: Just a pinch to warm up the pepitas and balance the savory elements.
Prosciutto: Thinly sliced and crisped in the oven, it adds an unbeatable salty crunch.
Kale: I like curly or dinosaur kale shredded finely for texture and chew—it holds the dressing well.
Honeycrisp apples: The star fruit here, thinly sliced for crisp sweetness and a juicy bite.
Pomegranate arils: Bursts of tart juiciness that brighten every forkful.
Feta cheese: Crumbled on top for creamy, salty contrast.
Shallot: Thinly sliced then caramelized in the vinaigrette for a rich onion flavor without sharpness.
Apple cider vinegar: Adds brightness and tang in the dressing.
Fig preserves: A sweet counterpoint in the vinaigrette that I discovered really deepens the flavor (you’ll love it!).
Fresh thyme leaves: Fresh herbs elevate the salad into something special and aromatic.
Kosher salt and pepper: Essential seasonings to pull everything together.
Crushed red pepper flakes: Just a pinch for a subtle background warmth.

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

I love how adaptable this Fall Harvest Honeycrisp Apple and Kale Salad Recipe is. You can easily tweak it depending on your mood, dietary needs, or what you have on hand—personalize it to your heart’s content!

Protein Swap: If you don’t eat pork, try crispy bacon or even toasted walnuts for crunch instead of prosciutto—I’ve made both and they’re fabulous.
Dairy-Free Version: Omit the feta, or swap with a tangy vegan cheese or toasted nutritional yeast for that cheesy vibe.
Different Greens: Tried it with baby spinach or arugula when I ran out of kale—still great, though the texture changes, so kale is my fave.
Seasonal Fruit Swap: Pears or crisp Asian pears work well, too, if you can’t get Honeycrisp apples easily.
Nut Options: Instead of pepitas, toasted pecans or sliced almonds bring a lovely crunch and earthy flavor.

How to Make Fall Harvest Honeycrisp Apple and Kale Salad Recipe

Step 1: Toast the Pepitas and Crisp the Prosciutto

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—this keeps cleanup a breeze. Toss the raw pepitas with olive oil, maple syrup, ground cinnamon, and a pinch of salt, spreading them into a single layer on the sheet. Lay the thin slices of prosciutto flat around the pepitas. As they bake for 10 to 15 minutes, watch closely towards the end—the pepitas should be toasted and aromatic while the prosciutto gets delightfully crisp. Pro tip: let the prosciutto cool on paper towels to drain excess oil and keep its crunch.

Step 2: Prepare the Salad Base

While your oven is working its magic, shred the kale finely. If you’re like me, massaging the kale with a pinch of salt for a minute helps soften it and smooth out the sometimes tough texture. Then toss it into a large bowl with thinly sliced Honeycrisp apples and fresh pomegranate arils. This layering of crisp and juicy fruits against the kale adds that irresistible fall freshness you’ll love.

Step 3: Whip Up the Caramelized Shallot Vinaigrette

This vinaigrette is the showstopper—heat olive oil in a skillet over high heat just until it shimmers, then add thinly sliced shallots. Sauté for 2-3 minutes until fragrant and slightly softened. Removing the pan from heat now prevents burning, so let the shallots cool a bit before stirring in apple cider vinegar, fig preserves, and fresh thyme leaves. Season with salt, pepper, and a pinch of crushed red pepper flakes for subtle warmth. This smoky-sweet dressing ties every ingredient together beautifully.

Step 4: Assemble and Toss

Pour the vinaigrette over your kale, apples, and pomegranate mixture, then toss gently but thoroughly to coat all the leaves and fruit. Finish by sprinkling the crisped pepitas, prosciutto, and crumbled feta cheese on top. The layers of texture and flavor make every bite exciting.

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

Choose the Right Kale: I always go for tender dinosaur kale because it’s easier to chew and absorbs dressing beautifully after a quick massage.
Watch Your Oven Timing: Prosciutto can burn quickly, so keep an eye on it during those last few minutes of baking to get that perfect crisp without bitterness.
Massage Your Kale: Kneading kale with a bit of salt softens its toughness and helps it blend better with the vinaigrette.
Vinaigrette Balance: Taste as you go with the vinaigrette—a little extra fig preserves can brighten the dressing if your apples aren’t super sweet.

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, autumn apple kale salad, healthy fall salad with prosciutto, seasonal kale and apple salad, pomegranate kale salad

Garnishes

I like to finish this salad with a little sprinkle of extra feta and a few fresh thyme leaves for that herbal pop. Sometimes I add a few more pomegranate arils on top just for their stunning ruby color—they make the salad feel extra festive.

Side Dishes

This salad is surprisingly hearty, but I often serve it alongside roasted chicken or a simple grilled fish for a light yet satisfying meal. During holiday dinners, it pairs wonderfully with butternut squash soup or a baked brie appetizer.

Creative Ways to Present

For special occasions, I love serving this salad in individual mason jars layered beautifully so guests can see all the colorful ingredients. You can also plate it on a large rustic wooden board with some crusty bread on the side for a cozy fall vibe that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Since this salad has a vinaigrette, I recommend storing any leftovers in an airtight container in the fridge and eating within 1-2 days for the best texture. The kale holds up well, but the apples and pomegranate arils will start to lose some of their brightness quickly.

Freezing

I don’t recommend freezing this salad because the fruits and kale will get mushy when thawed. It’s best enjoyed fresh or refrigerated for short-term keeping only.

Reheating

This salad is meant to be enjoyed cold or at room temperature. If you have leftovers with prosciutto, I suggest removing the prosciutto before storing and then adding freshly crisped slices when serving again for the best texture.

FAQs

Can I use other types of apples in this Fall Harvest Honeycrisp Apple and Kale Salad Recipe?

Absolutely! While Honeycrisp apples are perfect because of their crisp texture and balanced sweetness, you can substitute with Fuji, Gala, or even Granny Smith if you prefer a tarter bite. Just keep in mind that sweeter apples will compliment the fig vinaigrette nicely, while tarter ones add a zing.
Is this salad suitable for meal prep?

You can prep the ingredients ahead of time (shredding kale, slicing apples, toasting pepitas), but I recommend assembling the salad just before serving to keep everything crisp and fresh. Keep the dressing separate and toss when ready to eat.
Can I make this salad vegan?

Yes! Simply skip the prosciutto and feta cheese. You might want to add extra toasted nuts or seeds for crunch, and consider tossing in some marinated tofu or chickpeas for protein.
How do I store leftover prosciutto?

Store leftover crisped prosciutto in an airtight container lined with paper towels to absorb moisture. Keep it separate from the salad to maintain its crunch.

Final Thoughts

I absolutely love how this Fall Harvest Honeycrisp Apple and Kale Salad Recipe turns out every single time—it’s like capturing all the best parts of autumn in one bowl. The textures, the mix of sweet and savory, and that irresistibly bright vinaigrette make it feel special but totally doable. Whether you’re feeding a crowd or sneaking in something healthy for yourself, I hope you give this recipe a try and fall in love with it just like my family does. Grab those crisp apples and get mixing—I promise you won’t regret it!