Save to Pinterest This vibrant salad brings together crisp apples hearty curly kale toasted pecans and a tangy maple dressing for a dish that celebrates the best flavors of autumn. It is fresh colorful easy to prepare and always disappears quickly at my family’s fall gatherings.
The first time I made this salad was for a Friendsgiving picnic on a chilly October day. The crunch and the sweet apple slices won everyone over and now it is the salad I bring to every fall dinner.
Ingredients
- Curly kale: fresh and in season with deep green leaves gives the salad body and a satisfying chew. Choose bunches with no yellowing or wilted leaves
- Crisp apple: for pure autumn flavor. Honeycrisp or Gala hold up best in salads. Pick one that feels heavy for its size with tight skin
- Pecan halves: these toast up fragrant and delicious adding warmth and crunch. Go for raw unsalted nuts so you control the seasoning
- Dried cranberries: bring jewel-toned tartness. Look for plump ones not hard or overly sugary
- Feta cheese: creamy and salty and it sets off the sweetness. Buy feta in blocks for crumbling rather than pre-crumbled for better texture
- Red onion: sliced thin so it does not overpower the salad. Choose a firm onion with shiny purple-red skin
- Extra-virgin olive oil: fruity base for the dressing. High quality oils add lovely grassy notes
- Maple syrup: the star of the dressing. Opt for pure maple the darker grade for bolder flavor
- Apple cider vinegar: brightens the dressing. Raw unfiltered vinegar gives a little extra tang
- Dijon mustard: emulsifies and adds a gentle kick. Use a good grainy Dijon if you have it
- Sea salt: brings flavors to life. Use flaky or fine sea salt for balanced seasoning
- Freshly ground black pepper: for gentle heat and depth. Grind just before mixing for full aroma
Instructions
- Toast the Pecans:
- Place pecan halves in a dry skillet set over medium heat. Stir frequently and toast for about five minutes. You will know they are ready when they deepen in color and smell nutty. Remove from the pan right away and let them cool on a plate so they do not overcook
- Massage the Kale:
- Pile your chopped kale into a large salad bowl. Drizzle over a little olive oil and sprinkle in a bit of salt. Using clean hands gently rub and squeeze the leaves for one to two minutes. This softens the kale and makes it tender without losing its bite
- Make the Dressing:
- In a small bowl or jar combine olive oil maple syrup apple cider vinegar Dijon mustard salt and black pepper. Use a whisk or shake the jar vigorously until everything is smooth and well blended. Taste and adjust for sweetness or acidity if needed
- Assemble the Salad:
- Add your apple slices toasted pecans dried cranberries feta cheese and sliced red onion to the bowl with the kale. Gently toss to distribute everything evenly
- Dress and Toss:
- Pour the maple dressing right over the top. Use salad tongs to toss thoroughly making sure every bit of kale and apple is coated. Let it sit for ten minutes if you can for best mingling of flavors
- Serve:
- Your Autumn Kale Salad is now ready to enjoy. Serve it up right away or after a short rest so all the flavors soak beautifully into the greens
Save to Pinterest I always look forward to the smell of toasted pecans. It reminds me of baking days in my childhood kitchen when pecans meant a special treat was on the way. In this salad I love how the warm pecans make the cool crisp apples shine
Storage Tips
Store leftovers covered in the fridge for up to three days. Kale will stay perky even after dressing unlike most greens. Pecans might lose a little crunch but the taste will be spot on
Ingredient Substitutions
Feel free to use baby kale or a sturdy spinach instead of curly kale if that is what you have on hand. Walnuts pumpkin seeds or even sunflower seeds work in place of the pecans for nut allergies. Vegan feta or cubes of avocado are great swaps for the cheese
Serving Suggestions
This salad is perfect with roasted chicken or turkey for a simple autumn meal. I sometimes pile it onto toasted sourdough for a fancy lunch or use as part of a holiday buffet. Add cooked quinoa for a more filling main course option
Cultural and Historical Context
Kale has been a cool weather staple since ancient times. In the United States it grows in abundance come fall and has become popular in American salads for its resilience and nutrition. Apples and pecans both symbolize harvest season in the South where their pairing is traditional in pies and now salads
Seasonal Adaptations
Swap in sliced pears for apples when they are in season for a flavorful twist. Add roasted butternut or acorn squash for warmth and a touch of sweetness. Blend in pomegranate seeds for extra color and a festive feel at holiday tables
Success Stories
Friends have told me they made this salad the night before Thanksgiving and it was still fresh and bright the next day. Others share that picky eaters discover a love for kale once apples and feta are involved
Freezer Meal Conversion
Do not freeze this salad fully prepared as the apples and kale will lose texture. If you want to get ahead you can toast the pecans and mix the maple dressing several days in advance for speedy assembly
Save to Pinterest With crisp apples and hearty kale this salad brings brightness to any autumn table. Make it once and it will become a seasonal favorite for years to come
Common Recipe Questions
- → Can I make this salad ahead of time?
Yes, you can prepare the kale, toast pecans, and make the dressing ahead. Assemble and toss shortly before serving for best texture.
- → What apples work best for this salad?
Use crisp varieties like Honeycrisp, Gala, or Fuji to add a refreshing crunch and a balance of sweet-tart flavor.
- → Can I substitute another nut for pecans?
Absolutely. Walnuts, pumpkin seeds, or almonds make excellent alternatives while providing great texture and flavor.
- → Is this salad suitable for vegans?
To make it vegan, simply omit the feta cheese or use a plant-based cheese alternative.
- → What pairs well with this salad?
This salad complements roast chicken, grilled tofu, or a crisp Sauvignon Blanc for a complete meal or side dish.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that texture is best when freshly tossed.