Fall Harvest Salad

Fall Harvest Salad

This Fall Harvest Salad is a wholesome kale-based dish filled with apples, figs, and pecans, all tied together with a homemade maple balsamic dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 6
Calories 493 kcal

Ingredients
  

For The Dressing:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 small shallot,  chopped (about 1/2 cup)
  • 2 tablespoons maple syrup,  agave or honey would also work
  • 2 tablespoons lemon juice,  freshly squeezed
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

For The Salad:

  • 1 large bunch kale, washed, stemmed and thinly sliced (6 cups)
  • 1 apple, sliced thinly
  • 1 cup dried California fig,  cut into small pieces (or any other dried fruit like dried cranberries)
  • ½ cup pomegranate arils
  • 1 cup pecans,  lightly toasted
  • ½ cup goat, feta, or blue cheese, crumbled

Instructions
 

  • To make the dressing: Place all salad dressing ingredients in a jar put the lid on and give it a vigorous shake. Set it aside.
  • To make the salad: Drizzle the bottom of a large salad bowl with half of the dressing. Add in the kale and give it a toss. * Make sure that all the kale leaves are coated with the dressing. 
  • Add in the sliced apple, figs, pomegranate arils, and pecans. Drizzle it with the rest of the dressing and give it a gentle toss.
  • Top it off with the cheese and serve immediately.

Notes

  • Yields: This recipe makes about 7-8 cups of harvest kale salad, which is ideal for serving six people as a side dish. The nutritional information below is per serving.
  • *Alternatively, you can massage the kale with clean hands to soften the leaves and make sure that the dressing is fully coated with all the leaves.
  • To make ahead: Prepare the salad dressing and keep it in a jar in the fridge 2-3 days in advance. On the morning of the day you are planning to serve this recipe, drizzle the dressing over the kale and give it a good toss. Place the fruit and nuts on top, cover it, and store it in the fridge. Right before serving, add the cheese and give it a gentle toss.
  • Storing leftovers: Place them in an airtight container and store in the fridge. Consume it within the next 2-3 days.

Nutrition

Calories: 493kcalCarbohydrates: 50gProtein: 6gFat: 33gSaturated Fat: 4gCholesterol: 3mgSodium: 611mgPotassium: 636mgFiber: 8gSugar: 36gVitamin A: 1522IUVitamin C: 26mgCalcium: 154mgIron: 2mg
Keyword Fall Harvest Salad
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Article Categories:
American Recipes · Easy No Cook Recipes

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