Harvest Kale Salad Apples Pears

This harvest kale salad with apples, pears, and honey dressing is a vibrant celebration of fall flavors that brightens any holiday table or casual gathering. The combination of crisp kale and Brussels sprouts with sweet and tart fruit plus a luscious honey-based dressing creates a refreshing yet satisfying dish perfect for autumn meals.

I stumbled upon this recipe during a busy Thanksgiving celebration, and it quickly became one of my go-to sides that everyone raves about. The dressing is just the right balance of sweet and tangy and works beautifully with the kale’s hearty texture.

Ingredients

• Kale: four cups chopped with stems removed for tenderness and better dressing absorption. Choose fresh, dark green leaves without yellow spots.
• Brussels sprouts: three cups halved for caramelization if roasted or extra crunch raw. Pick firm, compact sprouts with bright green color.
• Fuji apple: one large thinly sliced for sweetness and crisp texture. Opt for firm apples without bruises.
• Bartlett pear: one ripe thinly sliced brings juicy, aromatic notes. Look for pears that give slightly when pressed gently.
• Dried cranberries: half a cup add chewy texture and a pop of tartness. Use unsweetened if you prefer less sugar.
• Raw pecan halves: half a cup lightly toasted for warmth and crunch. Fresh nuts enhance flavor; avoid rancid or oily ones.
• Crumbled feta cheese: half a cup provides creamy saltiness that balances the fruit and greens. Choose high-quality feta for freshness.
• Extra virgin olive oil: one third cup is the base of the dressing delivering richness and smooth texture. Good quality oil ensures better flavor.
• Apple cider vinegar: two tablespoons adds tang and brightness in the dressing. Opt for raw, unfiltered types if possible.
• Dijon mustard: one tablespoon improves dressing emulsification and adds gentle heat. Check for fresh jars not past expiration.
• Honey: one and a half tablespoons sweetens dressing naturally with floral notes. Use pure honey for best flavor.
• Sea salt: half a teaspoon enhances all the ingredients without overpowering. Use fine sea salt for even distribution.
• Freshly ground black pepper: quarter teaspoon adds subtle heat and complexity. Freshly ground is superior to pre-ground.
• Ground cinnamon: pinch offers warm spice accent in the dressing. Use true cinnamon rather than mixed spice powders for clarity.

Instructions

Prepare the Produce:

Wash and dry kale, Brussels sprouts, apple, and pear thoroughly to keep salad crunchy and fresh. Remove kale stems then chop into bite-sized ribbons to allow the dressing to coat every leaf well. Halve Brussels sprouts lengthwise to help them caramelize faster if roasting.

Toast the Pecans:

Heat a dry skillet over medium and stir pecans constantly for three to five minutes until you smell a fragrant nutty aroma and they turn lightly golden. Remove immediately onto a plate to prevent burning and allow to cool before mixing.

Mix the Honey Dressing:

Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, black pepper, and a pinch of cinnamon in a bowl or jar until fully emulsified and smooth. Taste and adjust sweetness or tanginess as preferred adding more honey or vinegar accordingly.

Dress and Massage the Kale:

Place chopped kale in a large bowl and drizzle about one third of the dressing on top. Using clean hands, massage the kale vigorously for two to three minutes until leaves soften and darken in color. This reduces bitterness and makes them tender.

Assemble the Salad:

Add the Brussels sprouts, either raw for crunch or roasted for more depth, along with apple, pear, dried cranberries, toasted pecans, and crumbled feta cheese to the massaged kale. Drizzle remaining dressing over everything and toss gently to coat all ingredients evenly.

Plate and Serve:

Transfer salad to a pretty serving platter or individual bowls, making sure the colorful ingredients are well distributed for a festive look. Serve right away to enjoy the crisp textures or refrigerate for up to two hours before serving for slightly melded flavors.

My favorite ingredient here has to be the honey dressing with its subtle cinnamon warmth. It ties the crisp greens and sweet fruit together perfectly. One Thanksgiving, this salad was the first dish to disappear from the buffet table, making it a lasting family favorite.

Storage tips

Store any leftover salad components separately without dressing in airtight containers in the fridge. Mix and dress just before serving to keep fruits from browning and kale crisp. Pecans can become soft if left mixed in overnight. Use up within one day for best texture.

Ingredient substitutions

Replace pecans with toasted pumpkin seeds for a nut-free option that still provides crunch and a smoky bite. Swap feta cheese for crumbled goat cheese for a creamier, tangier contrast that complements the dressing. Use pure maple syrup in place of honey for a deeper caramel undertone that enhances the autumn vibe.

Serving suggestions

Serve this salad as a festive side alongside roasted turkey or chicken for a complete holiday meal. It also pairs well with grilled salmon or a warm grain bowl. Add a sprinkle of pomegranate seeds for extra color and juicy bursts in winter months. Toss in cooked quinoa or farro to create a hearty lunch bowl with extra protein and texture.

This harvest kale salad is a vibrant, crowd-pleasing side that highlights autumn produce. Prepare components ahead for quick assembly and dress just before serving to keep textures bright.

Common Questions About the Recipe

→ Can the salad be prepared ahead of time?

Yes, you can prep all components separately and combine them just before serving to retain freshness and texture.

→ How to prevent apple and pear slices from browning?

Toss the fruit slices lightly in lemon juice after cutting to keep them fresh and avoid discoloration.

→ Will leftovers keep well?

Store leftovers in an airtight container in the fridge and consume within a day for best texture, as fruit and greens soften over time.

→ Is this salad suitable for dairy-free diets?

Yes, simply omit the feta or substitute with a dairy-free alternative to maintain vibrant flavors.

→ What are some good serving suggestions?

This salad pairs well with grilled chicken or can be topped with pomegranate arils or cooked quinoa for added color and nutrition.