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Fall Harvest Apple Kale Salad
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5 from 3 votes

Fall Harvest Apple Kale Salad

This healthy fall harvest salad is loaded with caramelized apples, toasted nuts, dried fruit and a creamy dairy-free salad dressing.
Course Main Course, Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

SALAD:

  • 1 medium Gala apple
  • 1 medium Honeycrisp apple
  • 1/4 cup maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 1 cup chopped pecans
  • 1 cup chopped walnuts
  • 2 large bunches curly kale (about 1 lb. each)
  • 1/2 medium red onion
  • 1/2 cup dried cranberries
  • 1/4 cup shelled pumpkin seeds, toasted if desired

DAIRY-FREE LEMON-GARLIC DRESSING:

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

Instructions

TO ROAST APPLES + NUTS:

  • Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  • Halve, core, and thinly slice 1 medium Gala and 1 medium Honeycrisp apple (no need to peel). Place in a medium bowl. Add 1/4 cup maple syrup, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice. Stir and toss until the apples are fully coated.
  • Transfer to one half of the baking sheet and arrange into an even layer. Place 1 cup chopped pecans and 1 cup walnuts on the other half of the baking sheet and arrange into an even layer. 
  • Bake until the nuts are browned and fragrant, and the apples are golden and tender but still a bit crisp, 15 to 20 minutes. Set aside to cool while you make the dressing.

TO MAKE DRESSING:

  • Mince 3 garlic cloves and place in a large jar or medium bowl. Add 1 cup vegan mayonnaise, 1/2 cup unsweetened almond milk, 1 teaspoon lemon juice, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Seal the jar and shake or whisk together until smooth and creamy. Refrigerate until ready to use.

TO MAKE SALAD:

  • Strip the leaves from 2 large bunches kale and discard the stems. Coarsely chop the leaves. Thinly slice 1/2 medium red onion (scant 1 cup). Place the kale and onion in a large bowl. Add the roasted apples, pecans, walnuts, 1/2 cup dried cranberries, and 1/4 cup pumpkin seeds.
  • Drizzle with the dressing when ready to serve and toss to combine.
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be refrigerated in an airtight container for up to 2 days.
  • MAKE AHEAD: The nuts can be toasted and the dressing made up to 2 days ahead. Store the nuts at room temperature and refrigerate the dressing in separate airtight containers. The salad can be tossed up to 30 minutes before serving.