Description
A vibrant and healthy Fall Harvest Honeycrisp Apple and Kale Salad featuring shredded kale, crisp honeycrisp apples, juicy pomegranate arils, toasted pepitas, crispy prosciutto, and creamy feta cheese all tossed in a caramelized shallot fig vinaigrette. This seasonal salad balances sweet, savory, and tangy flavors and makes a perfect light meal or side dish during the autumn months.
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
For Toasting Pepitas and Prosciutto
- 1 tablespoon extra virgin olive oil
- 1 tablespoon real maple syrup
- 1/4 teaspoon ground cinnamon
- Kosher salt, a pinch
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, to taste
- Freshly ground black pepper, to taste
- 1 pinch crushed red pepper flakes
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Toast Pepitas and Prosciutto: In a bowl, toss raw pepitas with 1 tablespoon olive oil, maple syrup, ground cinnamon, and a pinch of kosher salt until evenly coated. Spread the pepitas in a single layer on the baking sheet, then arrange the thinly sliced prosciutto flat around the pepitas. Bake for 10-15 minutes until the pepitas are toasted and prosciutto turns crispy and slightly browned. Remove from oven and let cool.
- Combine Salad Base: While the pepitas and prosciutto toast, place shredded kale, thinly sliced honeycrisp apples, and pomegranate arils in a large salad bowl and gently toss to combine them evenly.
- Make Caramelized Shallot Vinaigrette: Heat 1/3 cup olive oil in a medium skillet over high heat. Once the oil shimmers, add thinly sliced shallots and cook for 2-3 minutes until fragrant and slightly caramelized. Remove the skillet from heat and allow the oil to cool slightly. Stir in apple cider vinegar, fig preserves, fresh thyme leaves, and season with kosher salt, freshly ground black pepper, and crushed red pepper flakes to taste.
- Toss Salad and Serve: Pour the warm vinaigrette over the kale apple mixture and toss thoroughly to coat all ingredients well. Top the salad with the toasted pepitas, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy the perfect balance of autumn flavors in each bite.
Notes
- This salad beautifully showcases the best produce of fall with a wonderful medley of textures and tastes.
- Shredded kale adds hearty greens, while honeycrisp apples provide a crisp, sweet contrast.
- Pomegranate arils add bursts of juicy tartness complemented by toasted pumpkin seeds for crunch.
- Crispy prosciutto and creamy feta cheese add savory, rich elements balancing the sweetness of the fig vinaigrette.
- Using fig preserves in the vinaigrette brings a unique fruity sweetness that ties all flavors together.
- Best served fresh as the kale retains its texture and the pepitas stay crunchy.
Nutrition
- Serving Size: 1 serving
- Calories: 573 kcal
- Sugar: 15 g
- Sodium: 550 mg
- Fat: 42 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 25 mg
