Go Back
–+ servings

Fall Harvest Salad

FallGastro-PubOvenVegetarian
Time :30 minutes
Yield :6 servings
Print
Share :

Recipe Background

Summer is ending and harvest seasoning is coming fast! Why not celebrate it with the Fall Harvest Salad? It's a bounty of fall flavors on your plate. Tender roasted apple slices are seasoned with warm autumn flavors alongside toasted nuts and mixed with crisp kale and jammy dried cranberries. With crunchy pumpkin seeds, another fall favorite, playing the role of the croutons and a homemade lemon-garlic dressing, Fall Harvest Salad has a flavor that your taste buds will be eager to reap!
Summer is ending and harvest seasoning is coming fast! Why not celebrate it with the Fall Harvest Salad? It's a bounty of fall flavors on your plate. Tender roasted apple slices are seasoned with warm autumn flavors alongside toasted nuts and mixed with crisp kale and jammy dried cranberries. With crunchy pumpkin seeds, another fall favorite, playing the role of the croutons and a homemade lemon-garlic dressing, Fall Harvest Salad has a flavor that your taste buds will be eager to reap!

Ingredients

For the apples:

  • 1 medium Gala apple halved and cored, thinly sliced
  • 1 medium Honeycrisp apple halved and cored, thinly sliced
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 cup pecans chopped
  • 1 cup walnuts chopped

For the lemon-garlic dressing:

  • 3 cloves garlic minced
  • 1 cup mayonnaise
  • 1/2 cup unsweetened almond milk or dairy milk
  • 1 teaspoon lemon juice freshly squeezed
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

For the salad:

  • 2 pounds curly kale leaves stripped, stems removed and discarded, coarsely chopped
  • 1/2 medium red onion thinly sliced
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds optionally toasted

Directions

  • Position an oven rack to the middle position.
  • Preheat the oven to 375 degrees F.
  • Line a rimmed baking sheet with parchment paper.
  • In a medium bowl, add the Gala apple slices, the Honeycrisp apple slices, the maple syrup, the cinnamon, the nutmeg, and the allspice and toss until the apple slices are fully coated.
  • Transfer the apple slices to one side of the prepared baking sheet, spreading them out evenly.
  • In the open space of the prepared baking sheet, add the pecans and the walnuts and arrange them into an even layer.
  • Roast until the nuts are browned and fragrant and the apple slices are golden and crisp-tender, about 15-20 minutes.
  • Transfer the baking sheet from the oven and allow the apple slices and the nuts to cool.
  • In a medium bowl, add the minced garlic, the mayonnaise, the almond milk, the lemon juice, the parsley, the garlic powder, the sea salt, and the black pepper and whisk until combined, smooth, and creamy.
  • Refrigerate the dressing until ready to use.
  • In a large bowl, add the kale, the red onions, the roasted apples, the roasted pecans, the roasted walnuts, the cranberries, and the pumpkin seeds and toss lightly to combine.
  • Drizzle the salad with the dressing.
  • Serve.
×