Name: Nutty Harvest Honeycrisp Kale Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup pepitas; ½ tablespoon coconut oil; 2 to 3 tablespoons honey; ¼ teaspoon smoked paprika; Pinch of salt; ½ cup pecans; 1½ tablespoons honey; ½ teaspoon red pepper flakes; ⅛ teaspoon ground nutmeg; 2 tablespoons red wine vinegar; 1½ tablespoons honey; 1 teaspoon Dijon mustard; 1 shallot, diced; 1 garlic clove, minced; ¼ to ½ teaspoon ground cinnamon; ¼ teaspoon salt; ¼ teaspoon pepper; ⅓ cup olive oil; 4 to 6 cups chopped Tuscan kale; 2 honeycrisp apples, thinly sliced; 3 ounces sharp white cheddar cheese, freshly grated

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Nutty Harvest Honeycrisp Kale Salad is a crisp, flavorful, and festive salad packed with seasonal goodness. Sweet and smoky pepitas, spiced pecans, juicy honeycrisp apples, and sharp white cheddar come together on a bed of massaged kale, all tossed with a warm cinnamon shallot vinaigrette. It’s crunchy, sweet, savory, and refreshing—the perfect fall salad for gatherings or a hearty side dish.

Why You’ll Love This Recipe

Bursting with fall flavors and textures
Balanced with sweet, spicy, smoky, and tangy notes
Nutrient-packed kale base that holds up well to dressing
Make-ahead friendly with prepared toppings and vinaigrette
Beautiful presentation for holidays or dinner parties

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Smoky Honey Pepita Clusters

½ cup pepitas
½ tablespoon coconut oil
2 to 3 tablespoons honey
¼ teaspoon smoked paprika
pinch of salt

Sweet and Spicy Toasted Pecans

½ cup pecans
1½ tablespoons honey
½ teaspoon red pepper flakes
⅛ teaspoon ground nutmeg

Cinnamon Shallot Vinaigrette

2 tablespoons red wine vinegar
1½ tablespoons honey
1 teaspoon Dijon mustard
1 shallot, diced
1 garlic clove, minced
¼ to ½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon pepper
⅓ cup olive oil

Salad

4 to 6 cups chopped Tuscan kale
2 honeycrisp apples, thinly sliced
3 ounces sharp white cheddar cheese, freshly grated

Directions

Smoky Honey Pepita Clusters: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Microwave coconut oil and honey until melted, about 30 seconds. Toss pepitas with honey mixture, salt, and smoked paprika. Spread onto the baking sheet in clusters. Bake 10–15 minutes until golden. Cool completely, then break apart.
Sweet and Spicy Pecans: Heat pecans in a nonstick skillet over low heat until fragrant. Stir in honey, red pepper flakes, and nutmeg. Let bubble for a few minutes, then transfer to parchment paper. Cool completely.
Cinnamon Shallot Vinaigrette: Whisk vinegar, honey, mustard, shallot, garlic, cinnamon, salt, and pepper. Slowly whisk in olive oil until emulsified. Refrigerate if making ahead.
Salad: Massage kale with 1 tablespoon vinaigrette for 5–10 minutes until tender. Season with salt and pepper. Add apple slices, cheddar, pecans, and pepita clusters. Toss with vinaigrette and serve immediately.

Servings and timing

Servings: 4 to 6
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes

Variations

Swap honeycrisp apples for pears or Fuji apples.
Use goat cheese or feta instead of cheddar.
Add dried cranberries or cherries for extra sweetness.
Sprinkle in roasted squash cubes for a heartier salad.
Make it vegan by using maple syrup instead of honey and dairy-free cheese.

Storage/Reheating

Store leftover kale salad (without apples) in an airtight container in the fridge for up to 2 days.
Keep pecans and pepitas in separate airtight containers at room temperature for 1 week.
Store vinaigrette in a jar in the fridge for up to 5 days—shake before using.
Slice apples fresh before serving to prevent browning.

FAQs

Can I make the salad ahead of time?

Yes, prep the kale, vinaigrette, and nuts in advance. Add apples and assemble just before serving.

Do I have to massage the kale?

Yes, massaging helps soften the kale, making it more tender and flavorful.

Can I use regular curly kale instead of Tuscan kale?

Yes, but Tuscan (lacinato) kale has a more delicate texture that works especially well in salads.

What apples work best besides honeycrisp?

Fuji, Gala, or Pink Lady apples also pair beautifully with the flavors.

Can I use store-bought nuts instead of making my own?

Yes, but homemade adds more depth of flavor. If using store-bought, choose spiced or candied nuts.

How do I keep the apples from browning?

Toss apple slices in lemon juice before adding them to the salad.

Can I make this salad dairy-free?

Yes, simply omit or replace the cheese with a dairy-free alternative.

Is this salad filling enough for a main dish?

Yes, especially if you add roasted squash, grains like farro or quinoa, or protein such as grilled chicken or chickpeas.

Can I use another dressing instead of the vinaigrette?

Yes, a simple apple cider vinaigrette or balsamic dressing also works well.

Can I double this recipe for a crowd?

Absolutely—it doubles easily and makes a great holiday side.

Conclusion

Nutty Harvest Honeycrisp Kale Salad is a flavorful, seasonal salad that celebrates the best of autumn produce. With smoky pepitas, spiced pecans, crisp apples, and sharp cheddar tossed in a warm cinnamon shallot vinaigrette, it’s a vibrant and satisfying dish that’s perfect for family dinners, holiday gatherings, or meal prep.

Maggie

Nutty Harvest Honeycrisp Kale Salad

Why You’ll Love This Recipe