Name: Fall Honeycrisp Apple 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 tablespoon extra virgin olive oil; 1 tablespoon real maple syrup; 1/4 teaspoon ground cinnamon; Kosher salt, a pinch; 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, to taste; Freshly ground black pepper, to taste; 1 pinch crushed red pepper flakes

There’s something truly magical about the crunch and sweetness of apples in the fall, and I absolutely love how this Fall Honeycrisp Apple Kale Salad Recipe brings that crisp, cozy feeling right to your plate. Imagine tender kale shredded thin, juicy Honeycrisp apples, tart pomegranate arils, and crispy prosciutto all tossed with a warm caramelized shallot vinaigrette. If you want a salad that feels like a celebration of autumn with every bite, this one is absolutely fan-freaking-tastic and perfect for cozy dinners or bringing to a gathering.

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Why You’ll Love This Recipe

Balanced Flavors: The tang of pomegranate and apple cider vinegar vinaigrette perfectly complements the sweet Honeycrisp apples and salty prosciutto.
Texture Heaven: You’ll notice a satisfying crunch from pepitas and apples, paired with tender kale and a touch of creamy feta.
Simple Yet Impressive: This salad looks beautiful and feels fancy, but it’s quick enough to prep on a weeknight.
Nutrient-Packed: Kale, pomegranate, and pepitas make this salad as healthy as it is tasty.

The dish is a fresh salad served in a white bowl filled with finely chopped dark green kale as the base layer. Thin slices of red and yellow apple are arranged in two neat clusters on opposite sides of the bowl, adding a bright red and pale yellow color contrast. Mixed throughout the salad are shiny red pomegranate seeds and small pieces of pale white cheese, scattered evenly on top. There are also bits of golden brown toasted seeds and small chunks of crispy brown bacon evenly spread across the bowl. A woman's hand holds the wooden salad spoon on one side, while another woman's hand uses a wooden spatula on the other, both partially visible, tossing the salad. The bowl is placed on a rustic wooden surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I’ve chosen ingredients that bring the best of fall into this salad – crisp, juicy Honeycrisp apples and earthy kale teamed up with a caramelized shallot vinaigrette that ties everything together. When shopping, pick firm, fresh kale and the freshest Honeycrisp apples you can find for the brightest flavors.

Extra virgin olive oil: Choose a good-quality oil with fruity notes for the dressing and roasting pepitas.
Real maple syrup: Adds a natural sweetness that compliments the apples and pepitas beautifully.
Raw pepitas: These pumpkin seeds bring a nutty crunch; toast them to elevate their flavor.
Ground cinnamon: Adds warmth and depth when roasting pepitas.
Prosciutto: Thinly sliced for crispiness when baked; it lends a salty, savory touch.
Kale: Use curly or dinosaur kale, shredded finely for tender bites.
Honeycrisp apples: The star here; crisp, sweet, and perfect for fall salads.
Pomegranate arils: These jewel-like bursts bring tartness and vibrant color.
Feta cheese: Crumbled for creaminess and a salty balance.
Shallot: Thinly sliced and caramelized in the dressing for sweet depth.
Apple cider vinegar: Tart and bright, it cuts through richness in the vinaigrette.
Fig preserves: Adds a subtle fruity sweetness that complements the vinaigrette.
Fresh thyme leaves: Earthy herbaceous note that rounds out the dressing.
Kosher salt and pepper: To season thoughtfully.
Crushed red pepper flakes: Adds a gentle kick without overpowering flavors.

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

One of the fun things about the Fall Honeycrisp Apple Kale Salad Recipe is how easily it adapts to what you love or have on hand. I often tweak it depending on the season or my mood, and you’ll find your own favorite spin in no time.

Nut-Free Option: Swap out pepitas for toasted sunflower seeds if you need a nut-free crunch; I’ve done this for allergy-friendly gatherings and everyone loved it.
Vegan Variation: Leave out the prosciutto and feta, and add toasted walnuts along with a splash of maple syrup in the dressing to keep richness.
Seasonal Swap: When Apple season fades, pears work beautifully in this salad and add a mellow sweetness.
Spicy Kick: Add a small spoonful of Dijon mustard to the vinaigrette – I discovered this trick when I wanted a little extra zip!

How to Make Fall Honeycrisp Apple Kale Salad Recipe

Step 1: Toast Pepitas and Crisp Prosciutto

Preheat your oven to 350°F and line a baking sheet with parchment paper. Toss the pepitas with olive oil, maple syrup, cinnamon, and a pinch of salt — this little mix creates a beautifully caramelized flavor. Spread them in an even layer and nestle the prosciutto slices around the pepitas. Bake for 10-15 minutes until your pepitas are toasted and fragrant, and the prosciutto is perfectly crisp. Keep an eye on them around the 12-minute mark to avoid burning. This step adds that irresistible crunch and a touch of savory goodness you’ll crave!

Step 2: Prepare the Salad Base

While the oven works its magic, shred your kale finely by removing thick stems and slicing the leaves thinly — this breaks down the fibrous texture and makes it easier to eat. Toss the kale with thinly sliced Honeycrisp apples and the vibrant pomegranate arils in a large bowl. I like how the sweet-tart combo in the apples and pomegranate immediately brightens the earthy kale.

Step 3: Make the Caramelized Shallot Vinaigrette

Heat extra virgin olive oil in a skillet over medium-high heat until shimmering, then add the sliced shallots. Cook gently for 2-3 minutes, stirring often, until soft and fragrant but not browned. This step is key — those tender caramelized shallots add warmth and sweetness that really elevate the dressing. Remove from heat and let cool slightly. Stir in apple cider vinegar, fig preserves, fresh thyme, salt, pepper, and a pinch of crushed red pepper flakes. The balance of sweet, tart, and herbaceous notes in this vinaigrette is what makes the whole salad sing.

Step 4: Toss and Top

Pour the vinaigrette over the kale mixture and toss well to coat every leaf and apple slice. Then pile on the toasted pepitas, crispy prosciutto, and crumbled feta cheese last so they stay distinct and add texture bursts with every bite. I love how the layers of texture and flavor come alive here — it’s like a party in your mouth.

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Pro Tips for Making Fall Honeycrisp Apple Kale Salad Recipe

Massage Your Kale: To soften kale’s toughness, massage it gently with a little salt before adding the dressing — it makes it more tender and less bitter.
Watch the Prosciutto: Keep an eye as it crisps in the oven; it can go from perfectly crisp to burnt quickly.
Serve Immediately: This salad shines freshest when served right away to keep pepitas crunchy and kale vibrant.
Prep Ahead: You can toast pepitas and make the vinaigrette a day ahead to save time without sacrificing flavors.

How to Serve Fall Honeycrisp Apple Kale Salad Recipe

A large white bowl filled with a colorful salad sits on a white marbled surface, featuring deep green kale leaves as the bottom layer. On top of the kale, there are thin, curved slices of red and yellow apples arranged in small clusters evenly around the bowl. Bright red pomegranate seeds are scattered across the salad, adding vibrant spots of color. Crispy brown pieces, possibly toasted nuts or seeds, and chunks of white cheese are mixed in, giving texture and contrast. The salad looks fresh and well layered with a mix of smooth, crunchy, and soft textures. Nearby, a jar with a golden dressing and two apples are slightly out of focus, adding to the natural kitchen feel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top this salad with extra crumbled feta and a sprinkle of freshly cracked black pepper. Sometimes, I add a few extra fresh thyme leaves to echo the vinaigrette’s flavor. For a pop of color and texture, a handful of pomegranate arils on top never fails to impress guests.

Side Dishes

This salad pairs beautifully with roasted chicken or grilled pork chops for a full fall meal. I also love serving it alongside warm butternut squash soup or a rich mushroom risotto for a cozy dinner spread.

Creative Ways to Present

For holidays or dinner parties, try serving this salad in individual mason jars layered with ingredients visible through the glass — it looks stunning and guests can shake and toss before eating. Or nestle it on a wooden board surrounded by slices of crusty bread to make a rustic, shareable centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps best if you store the kale and dressing separately from the toppings. I toss the kale with vinaigrette and keep prosciutto, pepitas, and feta in their own containers to maintain their crispness. When ready to eat, just combine everything again.

Freezing

This salad doesn’t freeze well because of the fresh apples and kale, which get soggy. I’d recommend enjoying it fresh or storing refrigerated for a day or two instead.

Reheating

Since this is a cold salad, reheating isn’t necessary or recommended. If you have leftovers, enjoy them chilled for best flavor and texture.

FAQs

Can I use a different type of apple instead of Honeycrisp?

Absolutely! While Honeycrisp apples offer a wonderful balance of sweetness and crunch, other crisp fall apples like Fuji, Pink Lady, or Gala work nicely too. Just avoid overly soft varieties to keep that satisfying bite in your salad.
How do I soften kale so it’s not too tough in the salad?

Massaging kale with a pinch of salt for a couple of minutes before adding dressing breaks down its fibers and makes it tender without wilting it. This step helps prevent the dreaded tough, chewy bite.
Can I make the dressing ahead of time?

Yes! The caramelized shallot vinaigrette can be made a day ahead and stored in an airtight container in the fridge. Just give it a good stir before tossing with the salad.
What can I substitute for prosciutto if I want a vegetarian salad?

To keep that salty, savory element without meat, try adding roasted chickpeas or spiced toasted nuts. They provide crunch and flavor that complements the salad beautifully.

Final Thoughts

This Fall Honeycrisp Apple Kale Salad Recipe has become one of my go-to dishes every autumn. It’s just one of those recipes that feels both wholesome and indulgently flavorful — a rare and delightful combo. I hope you’ll give it a try and find yourself reaching for it again and again as the leaves turn crisp. Trust me, once you take that first bite of juicy apple paired with crispy prosciutto and tangy feta, you’ll understand why my family goes crazy for this salad. Happy cooking!