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An overhead view of a white plate with the fall harvest kale salad alongside another serving, with small containers of blue cheese and dressing visible, all arranged on a white surface with a mustard yellow napkin.
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Fall Harvest Kale Salad

This Harvest Kale Salad is packed with fall produce, crunchy nuts, creamy cheese, and a tangy vinaigrette—perfect for cozy meals or holiday tables.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 787kcal
Author: Nicole Gaffney

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

  1. To make the dressing, whisk together the apple cider vinegar, honey, salt and pepper until the honey is dissolved.
  2. 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

  1. Gather the kale into a tight bunch and slice into thin ribbons.
  2. 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.
  3. Add the beets, carrots, apples, walnuts, and cherries to the bowl.
  4. 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.
  5. 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

Calories: 787kcal | Carbohydrates: 54g | Protein: 17g | Fat: 59g | Saturated Fat: 14g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 26g | Cholesterol: 32mg | Sodium: 1139mg | Potassium: 647mg | Fiber: 10g | Sugar: 37g | Vitamin A: 7988IU | Vitamin C: 22mg | Calcium: 343mg | Iron: 3mg
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