Harvest Kale Salad with Maple Vinaigrette

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Fall is here, and it’s time to enjoy the season’s best flavors. A Harvest Kale Salad with Maple Vinaigrette is the perfect way to do just that. This salad combines crisp kale, sweet apples, crunchy nuts, and tangy cheese, all topped with a delicious maple dressing.

You’ll love how easy it is to make this salad. It’s packed with nutrients and tastes amazing. Plus, it’s a great way to use up any extra veggies you have in your fridge. Give it a try and see why it’s becoming a fall favorite!

Table of Contents

Exact Ingredients (Plus Possible Substitutes)

Here’s what you’ll need for a delicious Harvest Kale Salad with Maple Vinaigrette:

For the salad:

6 cups kale, finely chopped
1 cup shredded carrots
2 apples, chopped
1/2 cup walnuts, chopped
1/4 cup dried cranberries or raisins
1 small red onion, sliced

Can’t find some ingredients? Try these swaps:

Swap kale for spinach or mixed greens
Use pears instead of apples
Replace walnuts with pecans or almonds
Swap dried cranberries for pomegranate seeds

For the maple vinaigrette:

1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

No maple syrup? Use honey as a substitute. You can also swap balsamic vinegar for apple cider vinegar for a different flavor.

Mix and match these ingredients to create your perfect harvest salad!

Instructions

Preheat your oven to 400°F (200°C). While it heats up, get your veggies ready.

Chop the butternut squash into cubes and slice the Brussels sprouts in half. Put them on a baking sheet.

Drizzle olive oil over the veggies. Sprinkle with salt and pepper. Mix them around to coat evenly.

Roast the veggies for about 25-30 minutes. Stir them once halfway through. They’re done when they’re tender and starting to brown.

While the veggies cook, make the dressing. Mix olive oil, maple syrup, and balsamic vinegar in a small bowl.

Chop the kale finely and put it in a large bowl. Add shredded carrots, chopped apples, and sliced red onion.

When the roasted veggies are cool, add them to the bowl. Toss everything together.

Sprinkle walnuts, dried cranberries, and crumbled cheese on top. Drizzle with the maple dressing.

Give it one final toss and your harvest kale salad is ready to serve!

Tips, Tricks & Storing

Massage your kale! This step softens the leaves and makes them tastier. Just rub the dressing into the kale with your hands for a few minutes.

Try toasting the walnuts before adding them to your salad. It brings out their flavor and adds a nice crunch.

Don’t overdress your salad. Start with a small amount of vinaigrette and add more if needed. You can always add, but you can’t take away!

For meal prep, keep the dressing separate from the salad. Mix them just before eating to keep everything crisp and fresh.

Store leftover salad in an airtight container in the fridge. It should stay good for 2-3 days. The kale actually gets better as it sits!