Harvest Kale Salad Apples Pears (Ready-to-Print Version)
Crisp kale, apples, pears, pecans, and honey dressing combine for a fresh, colorful autumn dish.
# What You’ll Need:
→ Salad
01 -
4 cups chopped kale, stems removed
02 -
3 cups Brussels sprouts, halved
03 -
1 large Fuji apple, thinly sliced
04 -
1 ripe Bartlett pear, thinly sliced
05 -
½ cup dried cranberries
06 -
½ cup raw pecan halves, lightly toasted
07 -
½ cup crumbled feta cheese
→ Honey Dressing
08 -
⅓ cup extra virgin olive oil
09 -
2 tablespoons apple cider vinegar
10 -
1 tablespoon Dijon mustard
11 -
1½ tablespoons honey
12 -
½ teaspoon sea salt
13 -
¼ teaspoon freshly ground black pepper
14 -
Pinch ground cinnamon
# Step-by-Step Guide:
01 -
Wash and thoroughly dry kale, Brussels sprouts, apple, and pear. Remove tough kale stems and chop into ribbons. Halve Brussels sprouts lengthwise.
02 -
Heat pecan halves in a dry skillet over medium heat, stirring constantly for 3-5 minutes until fragrant and lightly golden. Transfer to a plate to cool.
03 -
Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, black pepper, and cinnamon until emulsified. Adjust seasoning to taste.
04 -
Place chopped kale in a large bowl, drizzle with one-third of the dressing, and massage with clean hands for 2-3 minutes until leaves soften and darken.
05 -
Add Brussels sprouts (raw or roasted), apple, pear, cranberries, toasted pecans, and feta to the kale. Drizzle remaining dressing and toss gently to combine.
06 -
Transfer salad to a serving platter or individual bowls and serve immediately, or refrigerate for up to 2 hours before serving.
# Handy Tips:
01 -
Massaging kale tenderizes leaves and enhances dressing absorption.
02 -
For deeper flavor, roast Brussels sprouts at 400°F for 15 minutes with olive oil and salt.
03 -
Uniform thin slicing of apple and pear improves presentation and texture.
04 -
Chill serving dishes for added salad crispness.