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+ servings
A kale salad in a white serving bowl topped with apples, pears, nuts, pomegranate

Fall Harvest Salad

Planted in the Kitchen
This autumn harvest salad is filled with the best flavors of the season and tossed in a sweet apple vinaigrette.
5 from 6 votes
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine American
Servings 4
Calories 245 kcal


  • Chef's knife


  • 4 cups Kale
  • 2 cups Brussels Sprouts Shaved or Shredded
  • 1 Apple sliced
  • 1 Pear sliced
  • ¼ cup Walnuts
  • ¼ cup Pecans
  • ¼ cup Pomegranate Seeds
  • ¼ cup Pepitas
  • ¼ cup Apple Cider Vinaigrette

Apple Cider Vinaigrette

  • 2 tablespoon apple cider
  • 1 tablespoon lemon juice
  • 1 tbsp olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon water
  • 1 tsp maple syrup


  • Combine all salad dressing ingredients and mix well then set aside.
  • Wash all produce.
  • Rip the kale into bite sized pieces and place in a large serving bowl. Pour one fourth of the salad dressing on top of the kale and gently massage with your hands for about half a minute until the kale becomes tender.
  • Prep remaining ingredients according to the ingredient list and combine in the bowl with the kale. Add the remaining salad dressing, toss, and serve right away.


This recipe is best when served right away. If you plan to make this ahead of time, store the dressing separate from the rest of the salad to avoid sogginess. 


Calories: 245kcal
Keyword apple cider vinegar dressing, apple cider vinegar salad dressing, apple vinaigrette, fall apple salad, Fall harvest salad, fall salad dressing, kale apple salad, shaved brussel sprout salad
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