Fall Harvest Salad with Kale
This veggie-packed Harvest Kale Salad is everything I crave when autumn rolls around. It's crunchy, colorful, nourishing, bursting with seasonal produce and has become my go-to for showcasing all the colorful veggies fall has to offer in one satisfying bowl!
With sweet apples, earthy beets and carrots, crunchy walnuts, tart dried cherries and creamy blue cheese, this salad hits every texture and flavor note you can think of.
It’s hearty enough to be a meal on its own, but also pairs beautifully with just about any other dish. I especially love to make it during the holidays to balance out all of the other rich foods.
Even though it's absolutely jam packed with healthy stuff, it still tastes delicious and satisfying. The best part is you can easily adapt the ingredients based on your taste or whatever’s fresh at your local farmer’s market!
Want more hearty fall salad recipes? Be sure to check out my Warm Spinach Salad, this zippy Kale Caesar Salad, or this crowd pleasing Brussels, Kale and Apple Salad.
Why This Recipe Works
- Uses all the best fall produce at its peak!
- Massaging the kale softens it, making it much more pleasant to eat.
- Julienned veggies create a crisp, crunchy texture that elevates the whole salad.
- Balanced with creamy, salty cheese, crunchy nuts, sweet-tart dried cherries and a punchy cider vinaigrette.
Ingredient Notes
Kale – I prefer Tuscan kale (also known as lacinato, dinosaur, or black kale) for its tender texture and slightly sweeter flavor, but curly kale works great too.
Beets and Carrots – Julienned for best texture using a mandoline or vegetable peeler. You can also thinly slice or chop them if needed. I find thin matchsticks create the most satisfying crunch. Don't like beets? Leave them out!
Apple – A Honeycrisp or Granny Smith adds sweetness and tang. Look for one that’s firm and feels heavy for its size.
Walnuts – Toasted for a deeper, nuttier flavor. Pecans, almonds, pumpkin seeds, or sunflower seeds are great alternatives.
Dried Cherries – Bring a chewy sweetness that balances the bitterness of the kale and earthiness of the beets. Feel free to substitute dried cranberries.
Blue Cheese – Adds rich, salty creaminess. Not a fan? Try goat cheese, feta, or aged cheddar instead.
Apple Cider Vinegar – I love this here because it ties in with the apples, but you could use red or white wine vinegar too. Learn more about picking the best oils and vinegars in my Italian Olive Oil and Vinegars guide.
Extra Virgin Olive Oil – For the best flavor, use a high-quality extra virgin olive oil.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mandoline with julienne blade
- Vegetable peeler
- Large mixing bowl
- Whisk
- Jar with lid (for shaking dressing)
Step by Step Instructions
Make the Dressing
- In a small bowl, whisk together the apple cider vinegar, honey, salt, and pepper until the honey dissolves. Slowly whisk in the olive oil until emulsified, or shake everything in a jar.
Prep the Kale
- Gather the kale into a tight bunch and slice into thin ribbons. Place it in a large bowl and drizzle with olive oil and a pinch of salt. Massage the leaves with your hands until they darken and soften.
Pro Tip: Don’t skip massaging the kale—it’s the difference between a chewy salad and one that’s silky and tender.
Assemble the Salad
- Add the julienned beets, carrots, apple, toasted walnuts, and dried cherries to the bowl.
- Pour the dressing over the salad a little at a time, tossing to coat. Taste and adjust seasoning as needed.
- Crumble in the blue cheese, toss gently again, and serve.
Tips for Success
- Use a mandoline for fast, uniform julienne cuts, or a vegetable peeler for thin ribbons. Chopping is fine in a pinch.
- Toast your nuts for more flavor—just a few minutes in a dry skillet does the trick.
- Massage the kale with olive oil and salt to tenderize it and mellow its bitterness.
- Add the dressing gradually so the salad doesn't get soggy.
Variations
- Swap kale for spinach, arugula, or a mix of hearty greens.
- Try roasted butternut squash or sweet potato instead of beets.
- Add cooked quinoa or farro for extra texture.
- Use fresh pears instead of apples for a different fall vibe.
- Toss in shredded rotisserie chicken or crispy chickpeas to make it more filling.
Serving Suggestions
Serve this Harvest Kale Salad as a light lunch or fall dinner.
For a more substantial meal, add a protein like my famous Italian chicken cutlets, some sliced seared tuna, juicy citrus marinated grilled shrimp or buttery pan seared scallops.
It's also perfect for the holidays! Serve it at Thanksgiving or Christmas along with a stunning main, like dijon herb-crusted rack of lamb, this crowd pleasing roasted beef tenderloin, or a classic juicy Italian roasted turkey.
How to Store
This salad is best enjoyed freshly tossed, but leftovers will keep in the fridge for up to one day.
The kale will soften more over time but still tastes great. If making ahead, keep the dressing separate until ready to serve.
FAQ
You can prep most of the ingredients ahead, but wait to dress the salad until just before serving to keep everything crisp and fresh.
Tuscan kale (also called lacinato or dinosaur kale) is ideal because it’s tender and slightly sweet. Curly kale is also great if massaged well.
Nope! It’s just helpful for speed and uniformity. You can slice the veggies thinly by hand or use a vegetable peeler.
Try crumbled goat cheese, feta, or even sharp aged cheddar—anything creamy or tangy will do.
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Fall Harvest Kale Salad
Ingredients
For the Dressing
- 1 small shallot minced
- 3 tablespoons apple cider vinegar
- 2 teaspoons honey
- ¼ teaspoon salt
- black pepper to taste
- ¼ cup extra virgin olive oil
For the Salad
- 1 bunch Tuscan or curly kale washed, dried and ribs removed
- 1 teaspoon extra virgin olive oil
- 1 pinch Kosher salt
- ½ small to medium beet peeled and julienned
- 1 medium carrot peeled and julienned
- 1 apple Granny smith or honey crisp, julienned
- ⅓ cup walnuts lightly toasted and roughly chopped
- ⅓ cup dried cherries
- 3-4 ounces blue cheese
Instructions
Make the Dressing
- To make the dressing, whisk together the apple cider vinegar, honey, salt and pepper until the honey is dissolved.
- Slowly whisk in the olive oil until it's emulsified. Alternatively, you can add all of the ingredients to a jar, cover, and shake to combine.
Make the Salad
- Gather the kale into a tight bunch and slice into thin ribbons.
- Place the shredded kale into a large bowl, then drizzle with olive oil and a pinch of salt. Use your hands to massage the salt and oil into the leaves until they're all thoroughly coated and slightly darker in color.
- Add the beets, carrots, apples, walnuts, and cherries to the bowl.
- Pour the dressing over the salad a little bit at a time and toss until it's dressed to your liking. Taste, and adjust as needed.
- Crumble in the blue cheese and mix again, then serve.
Notes
- Use a mandoline for fast, uniform julienne cuts, or a vegetable peeler for thin ribbons. Chopping is fine in a pinch.
- Toast your nuts for more flavor—just a few minutes in a dry skillet does the trick.
- Massage the kale with olive oil and salt to tenderize it and mellow its bitterness.
- Add the dressing gradually so the salad doesn't get soggy.
Nutrition
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