Fall Harvest Salad Recipe
User Reviews
5
Fall Harvest Salad Recipe
Description
The Fall Harvest Salad Recipe combines thinly sliced kale with seasonal fruits like apples, dried figs, and fresh pomegranate arils to create a diverse texture and flavor profile. The dressing made from olive oil, balsamic vinegar, chopped shallot, maple syrup, and lemon juice adds sweetness and acidity that soften the kale while enhancing the fruit’s natural taste. Toasted pecans lend a crunchy texture contrast, and crumbled goat cheese adds a creamy element on top for richness. This salad is dressed in two stages to ensure the kale is well coated and tender.
The salad is served immediately after assembling to preserve the freshness of the delicate fruits and crispness of the nuts. It's suitable as a side dish and yields about 7-8 cups, enough to serve six people. The kale can be gently massaged with the dressing to soften the leaves further, making it more palatable.
The dressing can be prepared up to three days in advance for convenience. After tossing the kale with dressing, the fruit and nuts can be added and refrigerated until serving, with goat cheese added last to maintain its texture. Leftovers should be kept in an airtight container in the fridge and consumed within 2-3 days to maintain freshness.
Ingredients
For The Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 shallot chopped (about 1/2 cup, small
- 2 tablespoons maple syrup agave or honey would also work
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
For The Salad:
- 1 kale washed, stemmed and thinly sliced (6 cups, large bunch
- 1 apple sliced thinly
- 1 cup figs cut into small pieces (or any other dried fruit like dried cranberries, dried, California
- 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
- The recipe yields about 7-8 cups, enough to serve six people as a side dish.
- Massaging the kale with the dressing helps tenderize the leaves and improves coating.
- You can prepare the dressing 2-3 days ahead and store it refrigerated.
- When ready to serve, dress the kale and toss; then add fruit and nuts and refrigerate.
- Add cheese just before serving to maintain its texture.
- Store leftovers in an airtight container in the fridge and use within 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 3mg | 1% |
| Sodium | 611mg | 25% |
| Potassium | 636mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 36g | 72% |
| Vitamin A | 1522IU | 30% |
| Vitamin C | 26mg | 29% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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