A simple Fall Kale Salad with massaged kale, Honeycrisp apples, and goat cheese, paired with a maple tahini dressing. Perfect for the fall and winter season.
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Why You Should Make This
- Kale + Honeycrisp apples + maple tahini dressing = HEAVEN.
- Perfect autumn salad for a weeknight meal or entertaining!
- Half the ingredients can be prepped ahead, meaning a 10-minute meal on the table fast!
- Don’t we all love a fall salad with apples?! Hello, Thanksgiving side dish!
Recipe Ingredients
Nothing like a crunchy, savory, hearty, delicious apple and kale salad to fill you up when the weather starts to get chilly. Here’s what we need from the grocery store:
fall apple salad
- kale – remove the stems from the kale and either tear or chop into bite-size pieces.
- apples – a crunchy Honeycrisp apple or Gala apple are a must.
- acorn squash – I love using my sweet and spicy roasted squash here, which adds heartiness, vegetables, color, and texture. Roasted sweet potato or butternut squash are great substitutes.
- goat cheese – creamy, tangy goat cheese or another complimentary cheese, like white cheddar, adds that wow factor.
- pepitas (pumpkin seeds) – we can forget some roasted pepitas for extra crunch. Toasted pecans or walnuts also add great fall flavor.
MASSAGE THE KALE: once you’ve washed and dried your kale, massage some extra virgin olive oil into the kale leaves and it will take away the bitterness while adding flavor.
maple tahini dressing
I almost always make a homemade dressing for a fall harvest salad because you often can’t find store bought dressings like this. Plus, healthy homemade salad dressings are too easy (and less expensive).
- tahini – look for a runny tahini (ground sesame seeds) near the peanut butter in the grocery store.
- maple syrup – pure maple syrup balances the earthy tahini.
- stoneground mustard – stoneground or Dijon mustard adds a background heat.
- apple cider vinegar – you really can’t make any salad in the fall without apple cider vinegar.
- fine sea salt – to enhance and balance the acidity.
- water – adjust the water based on your desired consistency.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Instructions Overview
Nothing beats a kale fall salad right in the middle of the autumn season! Here are the step-by-step instructions:
1
massage the kale
In a large bowl, massage the chopped kale with about 1 tablespoon olive oil until moistened and slightly darker in color.
2
assemble the salad
Add the apples and cut (cooked) squash to the kale. Finish with goat cheese crumbles and pumpkin seeds.
3
make the dressing
Add the tahini, maple syrup, mustard, ACV, and salt to a small blender or food processor. Blend, then add water, 1 tablespoon at a time, to thin to desired consistency (I used 2 tablespoons).
4
toss
Add dressing to salad, gently toss, and enjoy!
Serving Suggestions
Yes, you can serve this salad cold or slightly warm if adding the roasted veggies fresh from the oven.
Think of this as a simple fall recipe perfect as a side dish to compliment a cozy bowl of soup, like this creamy healthy potato soup.
It’s also a great start to making a dinner salad – just throw on some protein and maybe add some farro and you’ve got yourself a meal!
How to Store
Leftover salad dressing will keep covered in the fridge or in an airtight container for one week. It will thicken in the fridge. Add a splash of water to bring it back to the original consistency.
Kale salad is best eaten the day it’s made, however it will hold up in the fridge for a few hours and up to 1 day.
Recipe FAQs
What kind of kale works best for a fall salad?
I love big and hearty curly kale here, but you need to massage it to soften it. Lacinato (dinosaur or Tuscan) kale will also work. Or you can use a mix of the two.
Can I make this vegan or dairy-free?
Absolutely! Omit the cheese and you have yourself a delicious harvest fall salad for two.
Can I make this salad ahead of time?
Yes! Kale holds up really well because of it’s sturdy leaves. Assemble a few hours before serving the salad.
Fall Kale Salad
Ingredients
Salad
- 1 bunch kale, washed, dried, chopped and massaged with olive oil
- 1 large Honeycrisp apple, sliced
- 1 small acorn squash, sliced, seeds removed, and roasted
- 2 ounces goat cheese, crumbled
- ¼ cup pepitas
Maple Tahini Dressing
- ¼ cup tahini
- 1 tablespoon maple syrup
- 1 teaspoon stoneground mustard
- ½ tablespoon apple cider vinegar
- ⅛ teaspoon fine sea salt
- 2-3 tablespoons water, to thin as needed
Instructions
- Add massaged kale, sliced apples and cut (cooked) squash to a large bowl. Add crumbled goat cheese and pepitas.
- Make dressing: Add all ingredients to small blender or food processor. Add water to thin dressing to desired consistency (I used 2 tablespoons).
- Pour dressing over salad, serve and enjoy!
Recipe Notes:
Nutrition Information
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
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