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Best Easy Fall Harvest Kale Salad with Apple Cider Vinaigrette

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A quick and easy fall harvest kale salad with a tangy apple cider vinaigrette, featuring massaged kale, crisp apples, toasted pecans, dried cranberries, and creamy feta cheese. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 large bunch curly kale (about 8–10 ounces)
  • 1 large honeycrisp apple (or granny smith)
  • 1/2 cup pecans, roughly chopped
  • 1/3 cup dried cranberries
  • 1/4 cup crumbled feta cheese (or goat cheese)
  • 1/4 cup pumpkin seeds (optional)
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the kale (5 minutes): Wash the kale thoroughly under cold water, then dry it completely in a salad spinner. Remove the tough stems by holding the stem with one hand and stripping the leaves off with the other. Stack the leaves, roll them up like a cigar, and slice crosswise into thin ribbons (about 1/4 inch wide).
  2. Massage the kale (3-4 minutes): Place the chopped kale in your large mixing bowl. Drizzle with about 1 teaspoon of olive oil and a pinch of salt. Using clean hands, grab handfuls of kale and squeeze, release, and repeat until the leaves soften and darken (about 3 minutes).
  3. Toast the nuts and seeds (5 minutes): Heat a small skillet over medium heat. Add the pecans and pumpkin seeds, stirring frequently, until fragrant and slightly darker (about 3-4 minutes). Transfer to a plate to cool.
  4. Make the vinaigrette (2 minutes): In a small bowl or mason jar, combine the apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper. Whisk or shake until combined. Slowly drizzle in the olive oil while whisking continuously (or add to the jar, seal, and shake vigorously).
  5. Prepare the apple (2 minutes): Just before serving, core the apple and slice it thinly (about 1/8 inch thick). Toss the slices with a tiny squeeze of lemon juice if desired.
  6. Assemble the salad (2 minutes): Pour about half the vinaigrette over the massaged kale and toss well with your hands. Add the sliced apples, toasted pecans, dried cranberries, and pumpkin seeds. Drizzle with remaining dressing to taste. Gently toss everything together.
  7. Add cheese and serve: Sprinkle the crumbled feta over the top. Serve immediately, or let it sit for 15-20 minutes to allow flavors to meld.

Notes

Massaging the kale is essential for tenderness. Store dressing and toppings separately for leftovers. The salad keeps for up to 2 days in the fridge.

Nutrition

Keywords: fall harvest kale salad, apple cider vinaigrette, kale salad, fall salad, easy kale salad, healthy salad, Thanksgiving salad

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