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Fall Harvest Salad Recipe
Ash Tyrrell

Fall Harvest Salad Recipe

I made this fall harvest salad for the first time last October, and it's been on repeat at my table ever since. There's something about tossing crisp kale with sweet apples, juicy pomegranate arils, crunchy pecans, and creamy goat cheese that just feels like autumn on a plate.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 cups curly or lacinato kale stems removed and leaves torn – kale holds up better than delicate greens and won't wilt under the warm dressing
  • 1 large apple thinly sliced – honeycrisp or gala add natural sweetness and crunch
  • 1/3 cup dried figs chopped – these bring a chewy sweetness that balances the bitter kale
  • 1/2 cup pomegranate arils – fresh arils add a pop of tartness and festive color so skip the bottled juice version
  • 1/2 cup pecans toasted – toasting them for a few minutes deepens the nutty flavor dramatically
  • 1/2 cup goat cheese crumbled – grab a block and crumble it yourself for the creamiest texture
  • 1/4 cup extra virgin olive oil – use a good-quality oil since it's the base of your dressing
  • 2 tablespoons balsamic vinegar – this gives the dressing its tangy backbone
  • 1 tablespoon pure maple syrup – real maple syrup not pancake syrup, makes the dressing taste like fall
  • 1 teaspoon Dijon mustard – this helps emulsify the dressing so it doesn't separate
  • Salt and black pepper to taste – always season right before serving, not before

Method
 

  1. Start by washing and drying your kale thoroughly, then tear the leaves into bite-sized pieces. I like to drizzle a little olive oil over the kale and massage it with my hands for about a minute. This softens the tough texture and takes away that raw, bitter edge kale can sometimes have.
  2. Spread your pecans on a baking sheet and toast them in a 350°F oven for about 5 minutes, or until they smell fragrant. Keep an eye on them since nuts can burn quickly. Let them cool slightly before adding them to your bowl.
  3. In a small jar, combine the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake it well until everything is fully combined and slightly thickened. This maple balsamic dressing is what ties every ingredient in this salad together.
  4. Add the sliced apple, chopped figs, pomegranate arils, toasted pecans, and crumbled goat cheese to your bowl of massaged kale. Gently toss everything with your hands or salad tongs so the toppings distribute evenly throughout the greens.
  5. Drizzle the dressing over the salad right before serving and toss again to coat everything lightly. I like serving it immediately so the kale stays crisp and the goat cheese doesn't melt into the greens.

Notes

  • I always massage my kale for at least a full minute it genuinely changes the texture from tough to tender.
  • I toast my pecans instead of using them raw because it makes such a noticeable difference in flavor.
  • I dress the salad only right before serving so it never turns soggy while sitting on the table.
  • I like adding a pinch of flaky sea salt on top right before serving for an extra pop of flavor.
  • I sometimes swap pecans for walnuts when that's what I have on hand, and it works just as well.