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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.

Harvest Apple Kale Salad

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!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Fig Balsamic Dressing
  • 2 tablespoons maple syrup or date syrup
  • 1 teaspoon Dijon mustard
  • 3 tablespoons fig balsamic vinegar or plain balsamic vinegar
  • 1 tablespoon olive oil
Apple and Maple Dressing
  • 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
For the Salad
  • 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

Method
 

  1. Make the Dressing. Make the dressing of your choice by combining the ingredients into a small bowl and whisking until incorporated. Set aside.
  2. Make the Salad. Place the chopped kale into a large bowl. Drizzle over a few spoonfuls of the dressing and toss to coat, ensuring that all the kale leaves are coated with the dressing. Add in the toppings of apple slices, chopped dates, chopped walnuts, pumpkin seeds, cranberries, and vegan feta cheese. Drizzle with the remaining salad dressing and give it a gentle toss.
  3. Serve immediately and enjoy!

Notes

Nutrition shown using the fig balsamic dressing.

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.