Harvest Kale Salad Apples Pears (Print Version)
Vibrant kale salad with apples, pears, pecans, feta, and honey dressing, ideal for festive fall meals.
# What You'll Need:
→ Greens
01 -
4 cups kale, stems removed and chopped
02 -
3 cups Brussels sprouts, halved
→ Fruit
03 -
1 large Fuji apple, thinly sliced
04 -
1 ripe Bartlett pear, thinly sliced
05 -
½ cup dried cranberries
→ Nuts and Cheese
06 -
½ cup raw pecan halves, lightly toasted
07 -
½ cup crumbled feta cheese
→ Honey Dressing
08 -
⅓ cup extra virgin olive oil
09 -
2 tablespoons apple cider vinegar
10 -
1 tablespoon Dijon mustard
11 -
1½ tablespoons honey
12 -
½ teaspoon sea salt
13 -
¼ teaspoon freshly ground black pepper
14 -
Pinch ground cinnamon
# Steps to Follow:
01 -
Wash and thoroughly dry kale, Brussels sprouts, apple, and pear. Remove kale stems and chop into bite-sized ribbons. Halve Brussels sprouts lengthwise.
02 -
Place pecan halves in a dry skillet over medium heat, stirring constantly for 3-5 minutes until fragrant and lightly golden. Transfer to a plate to cool.
03 -
Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, black pepper, and cinnamon until emulsified. Adjust sweetness or acidity as needed.
04 -
Place chopped kale in a large bowl. Drizzle with one-third of the dressing and massage with clean hands for 2-3 minutes until leaves soften and darken.
05 -
Add Brussels sprouts, apple, pear, dried cranberries, toasted pecans, and crumbled feta to the kale. Drizzle with remaining dressing and toss gently to combine.
06 -
Transfer salad to serving platter or individual bowls. Serve immediately or refrigerate for up to 2 hours before serving.
# Additional Notes:
01 -
Massage kale with dressing to tenderize and enhance flavor absorption.
02 -
Roast Brussels sprouts at 400°F for 15 minutes with olive oil and salt for added flavor before adding.
03 -
Uniformly slice apples and pears for consistent texture and presentation.
04 -
Use lemon juice to toss apple and pear slices to prevent browning.