Harvest Kale Salad Apples Pears

This harvest kale salad with apples, pears, and honey dressing brings a bright and fresh take on autumn flavors that make any holiday or harvest dinner feel special. With its crunchy kale, sprightly Brussels sprouts, crisp fruit, and a sweettangy honey dressing, it manages to be both satisfying and vibrant without feeling heavy. It’s the kind of salad that guests will reach for again and again, whether at a festive gathering or a simple weeknight meal.

I first tossed this salad together for a Thanksgiving potluck, and it became an instant hit with my family and friends. Now it’s a goto when I want something colorful that still feels indulgent yet healthy.

Ingredients

• Kale: Four cups of chopped kale with stems removed makes for tender, leafy greens perfect for massaging so they become soft and flavorful
• Brussels sprouts: Three cups of halved Brussels sprouts add a slightly bitter crunch that complements the sweetness of the fruit
• Fuji apple: One large Fuji apple sliced thin offers a crisp, juicy bite with just the right tartness
• Bartlett pear: One ripe Bartlett pear sliced thin brings a buttery softness and gentle floral sweetness
• Dried cranberries: Half a cup of dried cranberries introduces chewy bursts of tangy sweetness, ideal for texture contrast
• Pecans: Half a cup of raw pecan halves toasted gently to deepen their flavor and add crunch
• Feta cheese: Half a cup of crumbled feta cheese balances with creamy saltiness
• Honey dressing: One third cup extra virgin olive oil, two tablespoons apple cider vinegar, one tablespoon Dijon mustard, one and a half tablespoons honey, half a teaspoon sea salt, a quarter teaspoon freshly ground black pepper, and a pinch of ground cinnamon for warmth. Choose fresh, high quality honey and olive oil for the best flavor.

Instructions

Prepare the Produce:

Wash and dry kale, Brussels sprouts, apple, and pear thoroughly to keep everything crisp and prevent sogginess later. Remove tough stems from the kale, slicing into bite sized ribbons so the dressing clings better and the eating experience is smoother. Slice Brussels sprouts in half lengthwise for quick roasting and better caramelization.

Toast the Pecans:

Heat raw pecan halves in a dry skillet over medium heat, stirring constantly until they turn lightly golden and smell fragrant, usually three to five minutes. Remove immediately to a plate so they do not burn and let cool before adding to the salad.

Mix the Honey Dressing:

In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, black pepper, and cinnamon until everything is well blended and slightly thickened. Taste the dressing and adjust sweetness or acidity by adding extra honey or vinegar as needed.

Dress and Massage the Kale:

Place chopped kale into a large bowl and pour about a third of the honey dressing over it. Using clean hands, massage the kale for two to three minutes until the leaves soften and deepen in color. This step breaks down kale’s fibrous structure, making it tender and easier to digest.

Assemble the Salad:

Add Brussels sprouts, whether raw for a bright crunch or roasted for caramelized depth, followed by apple, pear, dried cranberries, toasted pecans, and crumbled feta cheese to the massaged kale. Drizzle the remaining dressing over everything and toss gently to coat evenly.

Plate and Serve:

Arrange the salad on a serving platter or individual bowls aiming for a balanced, colorful presentation. Serve right away for maximum crunch or refrigerate for up to two hours before serving to let flavors meld.

One of my favorite things about this salad is the toasted pecans. Their warm, nutty aroma fills the kitchen and adds such a satisfying crunch that contrasts beautifully with the soft fruit. I remember making this once during a chilly October evening, serving it alongside roasted chicken for a family dinner. The layers of texture and flavor made everyone ask for seconds without hesitation.

Storage Tips

Store ingredients separately if prepping ahead to keep textures intact. Keep the dressing in a sealed container and only dress the kale and veggies just before serving. Leftover salad is best eaten within one day for freshness.

Ingredient Substitutions

Replace pecans with toasted pumpkin seeds for a nutfree crunch that still complements fall flavors well. Swap feta for crumbled goat cheese to add a tangy creaminess that works beautifully with the honey dressing. Use pure maple syrup instead of honey for a richer, slightly caramelized sweetness that pairs well with autumn produce.

Serving Suggestions

Pair this salad with roasted turkey or chicken for holiday meals or serve it alongside a grain bowl for a hearty lunch. Adding cooked quinoa or farro can increase protein and make the dish more filling. A sprinkle of pomegranate seeds brightens the salad visually and adds a pop of juicy tartness.

This harvest kale salad is vibrant, colorful, and full of contrasting textures that make it a perfect side or light main. Serve immediately for the best crunch and flavor.

Common Questions About Recipes

→ Can I prepare the salad ahead of time?

Yes, you can prep ingredients separately and combine just before serving to keep textures fresh.

→ How do I prevent apple and pear slices from browning?

Toss fruit slices gently with lemon juice immediately after cutting to slow oxidation without altering flavor.

→ Will leftovers maintain texture and flavor?

Store leftovers in an airtight container refrigerated and consume within a day for best quality and firmness.

→ Can this salad be made dairy-free?

Yes, omit the feta or substitute with a dairy-free alternative while keeping the salad vibrant and flavorful.

→ What are good serving suggestions for this salad?

Serve alongside grilled proteins or as part of a holiday spread; add pomegranate or quinoa for variation.