This Apple and Kale Harvest Salad is packed with all of the best fall flavors. Made with crisp apples, hearty kale, roasted butternut squash, and a maple Dijon dressing. It's satisfying, flavorful, and perfect for make ahead meals or potlucks.
Despite popular opinion, salad season does not need to end when summer does. Fall salads are especially delicious when made with fresh seasonal produce and paired with warm, flavorful dressings.
This Apple and Kale Harvest Salad is one of my favorite fall-inspired recipes. It's sweet and savory, easy to customize, and just as fitting for potlucks and gatherings as it is for meal prep throughout the week. Unlike most salads, this one holds up well in the fridge, making it ideal for make-ahead meals. The flavors actually get better as it sits!
Why This Recipe Is Dietitian Approved
- Fresh yet savory with a balance of sweet and salty flavors from ingredients like apples, bacon, and maple Dijon dressing.
- Satisfying and well-rounded with fiber-rich kale, healthy fats, and a variety of textures in every bite.
- With a sturdy base of kale and Brussels sprouts, this recipe holds up well in the fridge, making it perfect for meal prep, potlucks, or gatherings.
Apple and Kale Harvest Salad Recipe
Ingredients, Swaps, & Tips
Brussels Sprouts: Brussels sprouts add crunch and structure to the salad and hold up well once dressed. Shredding them finely helps improve texture.
Kale: To ensure you have the best tasting kale harvest salad I recommend massaging your chopped kale in a little olive oil for about 5 minutes prior to adding to the salad. If you've ever had a bitter tasting kale salad, it probably just wasn't massaged well enough. You can buy pre chopped kale or you can chop it yourself, just remember we only want the kale leaves in this recipe- not the stems!
Apple: Choose your favourite sweet apple variety such as honeycrisp, jonagold or royal gala for a touch of crisp sweetness.
Butternut Squash: Roasted butternut squash adds warmth and sweetness. For convenience, use my air fryer roasted butternut squash recipe.
Bacon: This is optional, but the bacon adds a salty, savory element that pairs perfectly with the sweetness in the salad and the brussels sprouts.
Maple Dijon Dressing: A simple blend of ingredients creates a sweet and tangy dressing that ties the salad together. I recommend choosing a grainy mustard for the best flavor.
Feta Cheese: Feta adds creaminess and a salty contrast. Goat cheese can also be used.
Almonds: Sliced almonds add crunch and texture. Slivered almonds, pecans, chopped walnuts or pumpkin seeds are also good substitutes.
Dried Cranberries: They add the perfect amount of sweetness and really bring the salad together. Another great option would be dried cherries or pomegranate seeds.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Prepare your salad base by thinly slicing your brussel sprouts and massaging your kale in olive oil.
- Prep your toppings by dicing your apples, roasting your butternut squash and cooking your bacon until crispy.
- Whisk together maple dijon dressing ingredients.
- Combine all salad ingredients in a large mixing bowl and drizzle with maple dijon dressing. Toss to coat.
- Let the salad sit at room temperature for 15 minutes. After 15 minutes, taste and adjust if desired.
Substitutions
Gluten Free
This recipe is naturally gluten free as written.
Vegan/Dairy Free
Substitute the feta cheese for a vegan substitute of choice and omit the bacon to make it vegan.
Nut Free
Remove the chopped almonds and replace with pumpkin seeds.
Variations
- Protein add-ins: add grilled chicken, turkey sausage, or salmon for a more filling meal.
- Make it heartier: add cooked quinoa, farro, wild rice, or barley.
- Butternut squash can be replaced with sweet potato
- Almonds can be replaced with pecans or walnuts
Serving suggestions
As this salad was made with a non-lettuce base it makes the perfect non-soggy salad. This is great as it can be made hours (or even days) in advance of when you need it making it the perfect option for a workday lunch or potluck addition!
- Add grilled chicken and quinoa for a balanced fall lunch
- Pair it with your favourite lean meat and carbohydrate choice for a weeknight dinner
- Bring it to a holiday potluck as a side dish
- Add it to a wrap with some turkey meat for an easy lunch
Equipment
- Salad bowl and tongs
Storage
Store leftovers in an airtight container in the fridge for up to 3-4 days. Kale holds up well and continues to absorb the dressing, making the salad even more flavourful over time.
Top Tips for Success
To save time, prep the bacon and roasted butternut squash ahead of time to make this salad quick and easy to assemble.
Frequently Asked Questions
No. The benefit to using kale as the base is that it's sturdy and actually softens slightly as it sits, allowing it to absorb the dressing and develop more flavour rather than becoming soggy.
Yes. Simply omit the bacon or replace it with a plant-based alternative. The salad still has plenty of flavour from the dressing, apples, and roasted squash.
Grilled chicken, turkey sausage, or salmon all work well. You can also add quinoa or farro to make the salad more filling and complete.
More autumn inspired recipes
If you love this apple and kale salad, I highly recommend you check out some of my other favourite cozy autumn inspired recipes:
- buffalo chicken spaghetti squash
- Italian ratatouille
- zucchini pasta bake
- autumn kale quinoa salad
- dill pickle salad
- loaded sweet potato nachos
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this apple and kale salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Apple and Kale Harvest Salad
Ingredients
- 1 lb (453g) brussel sprouts thinly sliced
- 3 cups chopped kale leaves massaged in 1 teaspoon olive oil
- 1 cup butternut squash roasted
- ¼ cup bacon crumbled
- ¼ cup chopped almonds
- 1 cup apple (choose a sweet variety) diced
- ⅓ cup feta cheese crumbled
- ¼ cup dried cranberries
Maple Dijon Dressing
- ¼ cup olive oil
- 3 tablespoon grainy dijon mustard
- 2 tablespoon apple cider vinegar
- 2 tablespoon maple syrup
Instructions
- Prepare your salad base by thinly slicing your brussel sprouts and massaging your kale in olive oil.
- Prep your toppings by dicing your apples, roasting your butternut squash and cooking your bacon until crispy.
- Whisk together maple dijon dressing ingredients.
- Combine all salad ingredients in a large mixing bowl and drizzle with maple dijon dressing. Toss to coat.
- Let the salad sit at room temperature for 15 minutes. After 15 minutes, taste and adjust if desired.
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