Description
A vibrant and nutritious Fall Harvest Salad featuring kale, apples, dried figs, pomegranate arils, and toasted pecans, all tossed in a tangy balsamic maple dressing and topped with crumbled goat cheese. Perfect as a refreshing side dish to celebrate the flavors of autumn.
Ingredients
Scale
For The Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 small shallot, chopped (about ½ cup)
- 2 tablespoons maple syrup (agave or honey can be used as alternatives)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For The Salad:
- 1 large bunch kale, washed, stemmed, and thinly sliced (about 6 cups)
- 1 apple, sliced thinly
- 1 cup dried California figs, cut into small pieces (or substitute with dried cranberries)
- ½ cup pomegranate arils
- 1 cup pecans, lightly toasted
- ½ cup goat cheese, feta, or blue cheese, crumbled
Instructions
- Make the dressing: Place all dressing ingredients—extra virgin olive oil, balsamic vinegar, chopped shallot, maple syrup, lemon juice, kosher salt, and ground black pepper—into a jar. Secure the lid tightly and shake vigorously until all ingredients are well combined. Set the dressing aside.
- Prepare the kale: Drizzle half of the prepared dressing over the bottom of a large salad bowl. Add the thinly sliced kale and toss thoroughly to ensure every leaf is coated. For a softer texture, optionally massage the kale gently with your hands to help the dressing penetrate and tenderize the leaves.
- Add salad components: To the dressed kale, add the thinly sliced apple, chopped dried figs, pomegranate arils, and toasted pecans. Drizzle the remaining dressing over the mixture and gently toss to combine all ingredients evenly.
- Finish and serve: Top the salad with crumbled goat, feta, or blue cheese. Serve immediately to enjoy the fresh textures and flavors at their best.
Notes
- This recipe yields about 7-8 cups of salad, ideal for serving six people as a side dish.
- Massaging the kale with your hands helps soften the leaves and improves dressing absorption.
- To make ahead, prepare the dressing up to 2-3 days in advance and refrigerate. Combine dressing with kale the morning of serving, add fruit and nuts, then refrigerate until ready. Add cheese just before serving.
- Store leftovers in an airtight container in the refrigerator and consume within 2-3 days for best freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 15g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
