Description

This Fall Harvest Honeycrisp Apple and Kale Salad perfectly combines the crispness of kale and sweet honeycrisp apples with the tart burst of pomegranate arils, crunchy toasted pepitas, and savory crispy prosciutto. Tossed in a warm caramelized shallot vinaigrette infused with fig preserves and fresh thyme, this salad is a delightful celebration of fall flavors, making it a vibrant, healthy, and satisfying dish for the season.

Ingredients

Scale

Salad 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

Vinaigrette Ingredients

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

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Instructions

Preheat Oven and Prepare Pepitas & Prosciutto: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. On the prepared sheet, toss together the raw pepitas, 1 tablespoon extra virgin olive oil, maple syrup, ground cinnamon, and a pinch of kosher salt until evenly coated. Spread the pepitas in a single layer and arrange the thinly sliced prosciutto flatly around them.
Bake Pepitas and Prosciutto: Place the baking sheet in the oven and bake for 10-15 minutes, until the pepitas are toasted and the prosciutto becomes crisp. Keep an eye to avoid burning and ensure even toasting.
Combine Salad Base: While the pepitas and prosciutto are baking, in a large salad bowl, toss together the shredded kale, thinly sliced Honeycrisp apples, and the pomegranate arils creating the fresh, crunchy base for the salad.
Prepare the Vinaigrette: Heat 1/3 cup extra virgin olive oil in a medium skillet over high heat. When the oil shimmers, add the thinly sliced shallots and cook for 2-3 minutes until fragrant and slightly caramelized. Remove from heat and let cool slightly.
Finish Vinaigrette: To the warm shallot oil, add the apple cider vinegar, fig preserves, and fresh thyme leaves. Season with kosher salt, freshly ground black pepper, and crushed red pepper flakes to taste. Stir well to combine all the flavors.
Toss Salad with Vinaigrette: Pour the warm shallot vinaigrette over the kale, apple, and pomegranate mixture. Toss thoroughly to evenly coat the salad with the flavorful dressing.
Assemble and Serve: Top the dressed salad with the warm toasted pepitas, crispy prosciutto pieces, and crumbled feta cheese. Serve immediately and enjoy the vibrant, seasonal flavors!

Notes

This salad combines some of the best flavors of fall, highlighting seasonal produce like kale, Honeycrisp apples, and pomegranate.
The warm caramelized shallot vinaigrette adds a beautifully rich and sweet depth to the salad.
Toasting the pepitas and crisping the prosciutto simultaneously saves prep time and adds a delightful texture contrast.
For a vegetarian version, omit the prosciutto.
Use freshly crumbled feta for the best tangy flavor that complements the sweet and savory elements.

Nutrition

Serving Size: 1 serving
Calories: 573 kcal
Sugar: 15 g
Sodium: 450 mg
Fat: 42 g
Saturated Fat: 10 g
Unsaturated Fat: 28 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 6 g
Protein: 12 g
Cholesterol: 25 mg