Have you ever had one of those family gatherings where everyone pitches in their special dish? Last weekend, it was my turn. I decided to prepare this Healthy Fall Salad that I’ve whipped up a few times before. And wouldn’t you know it, everyone couldn’t stop talking about it! The burst of flavors from the goat cheese to the pomegranates makes it something special. It’s always satisfying to see empty plates and people asking for the recipe.
This salad is not only perfect for the fall, but it’s also a breeze to put together! You know how sometimes you find recipes that sound wonderful but end up being a real headache to make? Not this one! In just 20 minutes, you’ll be full swing into enjoying a delicious, nutritious meal. The best part? No cooking required, just some light toasting for those pecans if you’re feeling fancy!
What makes this salad stand out, you ask? I think it’s the harmonious blend of fresh kale, sweet and tart pomegranate, thinly sliced apples, and toasty pecans. Topped off with a tangy balsamic dressing, it’s got the crunch and punch you’re looking for. It’s the kind of salad that makes you appreciate each bite. Plus, it’s versatile—with a quick swap, you can adapt it to suit different tastes and dietary needs!
Even if you’re not the biggest fan of kale (my husband wasn’t at first), the way it’s prepared here might just turn you around! Massaging the dressing into the kale softens it and makes it much more palatable. Don’t forget the cheese crumbles for the final touch. Whether you’re using goat cheese, feta, or blue cheese, it adds the right amount of creaminess. This salad is definitely one you’ll want in your fall recipe rotation—easy, fast, and darn tasty!
Ingredients
- ½ cup goat cheese (or feta, or blue cheese, crumbled)
- 1 apple (thinly sliced)
- 1 cup pecans (lightly toasted)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 large bunch of kale (washed, stemmed, and chopped into thin strips, around 6 cups)
- ½ cup pomegranate arils
- 2 tablespoons maple syrup (or agave/honey)
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 small shallot (chopped, approximately ½ cup)
- 2 tablespoons balsamic vinegar
- 1 cup dried California figs (or any dried fruits like cranberries)
Directions
- Start by making the dressing. In a small jar or container with a tight lid, combine the olive oil, balsamic vinegar, lemon juice, maple syrup, salt, and pepper. Shake everything together vigorously until well blended.
- Place half of this dressing at the bottom of a large salad bowl. Add the chopped kale on top and gently massage the leaves to ensure they’re well coated with the dressing.
- Next, layer the apple slices, dried figs, pomegranate seeds, and toasted pecans over the kale. Pour the rest of the dressing over the top and gently toss everything together until it’s well mixed.
- Finally, sprinkle the crumbled cheese over the salad as a finishing touch. Serve immediately and enjoy this delightful combination of flavors and textures with your loved ones!
Storing Suggestion
If you need to store this salad, keep the dressing and salad separate for the freshest taste. Store the salad in an airtight container in the fridge for up to two days. Add the dressing just before serving to prevent the kale from getting too soggy.
Cooking Tips
To enhance this salad, consider toasting the pecans to bring out their flavor more. If you prefer a sweeter salad, you can substitute the apple with pears. For a slight spice, add a pinch of red chili flakes into the dressing.
Serving Suggestions
This salad pairs beautifully with grilled chicken or fish for a complete meal. For an extra pop of flavor, sprinkle a bit of crumbled bacon on top. Also, consider serving it with a chilled glass of white wine or sparkling water.
Ingredient Substitutions
If you don’t have goat cheese on hand, feta or blue cheese works just as well. No figs? Try cranberries or raisins. You can also swap out pecans for walnuts or almonds depending on your preference.
Seasonal Variations
In summer, replace kale with fresh spinach or arugula. Instead of apples, try peaches or plums. In winter, consider adding some roasted butternut squash or sweet potatoes for a comforting twist.
Allergen Information
This recipe contains nuts and dairy. For nut allergies, omit pecans or replace them with pumpkin seeds. For a dairy-free option, use a vegan cheese alternative or simply leave out the cheese altogether.
FAQs
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Can I prepare the salad in advance?
Yes, you can prepare the components of the salad in advance, but it’s best to store the dressing and salad separately. Dress the salad just before serving to maintain freshness and avoid a soggy texture.
What’s the best way to toast pecans?
To toast pecans, spread them in a single layer on a baking sheet. Bake in a preheated oven at 350°F (175°C) for about 5-7 minutes. Keep an eye on them to avoid burning, and let them cool before adding to the salad.
Can I use a store-bought dressing?
Absolutely, you can use a store-bought balsamic vinaigrette if you’re in a hurry. However, making your own dressing allows you to control the flavors and freshness, giving a more personalized touch to your dish.
What type of apple is best for this salad?
A sweet-tart apple like Granny Smith or Honeycrisp works well for this salad, providing a nice contrast to the other flavors. Feel free to explore different varieties based on your taste preference.
Can I use another green instead of kale?
Definitely! If kale isn’t your cup of tea, you can substitute it with fresh spinach, arugula, or mixed salad greens. Adjust the amount of dressing as these greens are more delicate than kale.
How do I make the salad more filling?
To make this salad more substantial, you can add protein such as grilled chicken, shrimp, or tofu. Legumes like chickpeas or quinoa can also be mixed in for an additional boost of nutrients, making the salad more filling.
Healthy Fall Salad
Ingredients
- 1/2 cup goat cheese or feta, or blue cheese, crumbled
- 1 apple thinly sliced
- 1 cup pecans lightly toasted
- 2 tablespoons lemon juice freshly squeezed
- 1 large bunch kale washed, stemmed, and chopped into thin strips, around 6 cups
- 1/2 cup pomegranate arils
- 2 tablespoons maple syrup or agave/honey
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 small shallot chopped, approximately 1/2 cup
- 2 tablespoons balsamic vinegar
- 1 cup dried California figs or any dried fruits like cranberries
Instructions
- To prepare the dressing, combine all of the dressing ingredients in a jar, secure the lid, and shake it up well. Set it aside.
- Drizzle half of the dressing at the bottom of a large salad bowl. Toss in the kale, ensuring every leaf is coated in the dressing.
- Add the sliced apple, figs, pomegranate arils, and toasted pecans. Pour the remaining dressing over the top and gently mix everything together.
- Finish the salad by sprinkling the crumbled cheese on top and serve immediately.
