Name: Harvest Apple Kale Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 2 tablespoons maple syrup (or date syrup); 1 teaspoon Dijon mustard; 3 tablespoons fig balsamic vinegar (or plain balsamic vinegar); 1 tablespoon olive oil; 1 teaspoon brown sugar (optional if vinegar is very strong); 1/4 cup apple cider (not vinegar! apple cider to drink); 2 tablespoons maple syrup; 1 teaspoon dried garlic powder; 1 teaspoon Dijon mustard; 2 tablespoons olive oil; 1 bunch red or green kale; 2 apples; 1/2 cup pumpkin seeds; 1/2 cup dried cranberries; 1/2 cup walnuts (optional); 1/2 cup vegan feta cheese; 1/2 cup dates (pitted and chopped)

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This is to make harvest apple kale salad is packed full of fall flavor and has 2 different dressings to choose from! Easy to make for the week day and delicious enough to serve on the holidays. Gluten free!

A white bowl filled with a harvest kale apple salad on a wood table. More kale, apples, and pumpkin seeds are next to the bowl. Two gold forks are next to the bowl.

This fall harvest salad is full of all of my favorite fall time flavors. Freshly picked apples, walnuts, dates, vegan feta cheese, all drizzled in one of two different dressings: A maple and apple cider dressing or a fig balsamic dressing. Both are equally delicious.

It all comes together to make a salad that is the perfect blend of crunchy, crispy, creamy, and nutty. I like to make a HUGE bowl of this to eat for lunch for a few days, but it also makes for a great starter salad for holiday gatherings. All in about 20 minutes.

Want more holiday recipe ideas? Make sure you check out my Thanksgiving or Christmas categories! Want more fall recipe ideas? I have a Fall category ready for you to peruse!

Ingredients

For the full list of ingredients, complete with recipe quantities, please see the recipe box below.

This recipe is made in two parts: The dressing and the salad. For the dressing, I went back and forth on which one I liked better, so I’m letting you decide! Here are two different options for salad dressing.

Ingredients for an apple cider maple dressing in various glass bowls on a wood table. Black and white labels have been added to name each ingredient.

Ingredients for a balsamic dressing in various bowls on a wood tabletop. Black and white labels have been added to name each ingredient.

As for the salad, a lot of the ingredients are things I normally have in my fridge and pantry this time of year. I wanted this to be something quick and easy to throw together, so if you don’t have something, don’t worry about it. Swap it with what you do have on hand.

Ingredients for a harvest apple kale salad in various glass bowls on a wood kitchen table. Black and white labels have been added to name each ingredient.

Variations

Swap the kale for other lettuces. During the cold months, I love kale as it is such a hardy dark leafy green. However, if you aren’t a fan of kale you can totally make this with any other green that you like. Spinach, spring mix, arugula, or romaine are all great ones.

Use pears in place of apples. This is such a wonderful swap for the holidays!

Can’t have nuts? No worries! Omit the walnuts and sprinkle over top some sunflower seeds, or leave them out all together.

Instructions

Make sure to check out the recipe card below for the full recipe and ingredient list.

Step One: Make the Dressing

In a small bowl, whisk together the ingredients for either of the dressings that you are making. You can also pop all the ingredients together in a jar, close the lid, and shake it really well. Either way, set this aside in the fridge while you prep the veggies.

Step Two: Wash and Chop Veggies

Wash and chop the kale, giving it a little massage with your hands as you are rinsing them in cool water. This helps the kale become better digestible when given a little massage as it begins to break down the cell walls, making it more readily bio-available.

Thinly slice the apples and roughly chop the dates.

Step Three: Combine and Serve

Place the kale in a bowl and cover with the ingredients: Apples, dates, walnuts, cranberries, pumpkin seeds, and vegan feta. Drizzle over top the dressing and serve and enjoy!

Close up of a white bowl filled with a kale apple salad. The slices of red apple stand out against the dark kale leaves. You can clearly see topping ingredients like feta cheese, dates, and pumpkin seeds. The bowl is on a wood table and two gold forks are just visible in the picture.

How to Serve this Salad

I love that this recipe is totally versatile and can act as a healthy weekday lunch or jazz it up to be an elegant holiday side. It’s one of those recipes that’s great to have in your back pocket.

Lunch: Serve it as is, with a fresh slice of sourdough bread and hummus.
Dinner: Serve as it is as a colorful side dish to dinner alongside other recipes like Oven Baked Herb Tofu or Chickpea Cutlets.
Holidays: Serve this salad as the appetizer or salad course in any holiday meal for Thanksgiving, Christmas, or New Years. I suggest a side of Garlic Rolls.

How to Store + Make Ahead

Make Ahead

Approach making this salad ahead of time in the different components of the salad. Wash and chop the kale and store it separate from the other mix ins for the salad. Mix up the dressing and keep it in an airtight container in the fridge. This way you can easily assemble all the parts right before serving

Left overs

Store any leftovers in an airtight container in the fridge for 2 to 3 days. If possible, try to keep the dressing separate from the salad.

More Fall Recipes

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