This beautiful Fall Harvest Apple and Kale Salad has all the best things this season has to offer. Tender massaged kale, juicy sweet apple slices, toasted pepitas, crispy prosciutto and caramel-like plump dates are tossed together with creamy blue cheese and an apple butter vinaigrette. This salad is so easy yet show stopping! Simple enough for a regular fall evening and stunning enough to impress at a fall or winter gathering!
I LOVE salads. But maybe not for the reasons you think. One the the big reasons I’m obsessed with making salads is because I get to unleash my creativity with whatever ingredients I have on hand. It’s not unusual I have some type of greens in the fridge. So truly most of my best salad recipes are formed on the spot!
This salad is hands down one of my most flavorful and tasty salads yet! It has so many dimensions of flavor. And so many amazing and delicious textures! From the crisp sweet apples to the saltiness of the prosciutto to the next level apple butter vinaigrette, I’m sure you will love everything about this salad. I know I sure do!
What You’ll Need for this Kale Salad
- Prosciutoo
- Dinosaur or lacinato kale – you could also use regular curly kale
- Apples
- Dates
- Blue cheese – if you’re not into stinky cheese feta is a great alternative
- Pepitas
- Dijon nustard
- Fresh rosemary
- Apple butter – not all apple butters are created equal. Some are made with more or less sugar. Use whichever one you like and it’ll still taste great. I used this one.
- Apple cider vinegar
- EVOO
- Salt and pepper
If you make this Fall Harvest Apple and Kale Salad make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
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Fall Harvest Apple and Kale Salad with Apple Butter Vinaigrette
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 minutes
- Yield: About 6 Servings 1x
- Category: Salad
Description
Tender massaged kale, juicy sweet apple slices, toasted pepitas, crispy prosciutto and caramel-like plump dates are tossed together with creamy blue cheese and an apple butter vinaigrette. So easy to throw together, yet show stopping! Simple enough for a regular fall evening and stunning enough to impress at a fall or winter gathering!
Ingredients
For the salad:
4 oz. prosciutto
1 large bunch dinosaur kale, thinly sliced
2 medium apples (such as honeycrisp or gala), thinly sliced
1/2 c. chopped pitted dates
4 oz. blue cheese crumbles
1/2 c. toasted pepitas
For the Apple Butter Vinaigrette:
1 tsp. dijon mustard
1 tsp. minced fresh rosemary
2 Tbsp. apple butter
3 Tbsp. apple cider vinegar
1/2 c. EVOO
Salt/pepper
Instructions
- To make the crispy prosciutto, preheat oven to 400 degrees. Arrange the slices on a parchment lined baking sheet. Bake, turning, once, for 12 to 15 minutes, until crisp. Watch closely. Once baked and crisp, let cool and crumble into pieces.
- Meanwhile, in a large salad bowl, toss together the kale, apples and dates.
- To make the vinaigrette, whisk together the dijon mustard, rosemary, apple butter, apple cider vinegar and EVOO until combined. Season with salt and pepper.
- Drizzle vinaigrette over the salad and toss. Top with crispy prosciutto, blue cheese crumbles, dates and pepitas. Enjoy!
Keywords: fall salad, thanksgiving salad, apples, prosciutto, apple butter, rosemary, dates, pepitas, blue cheese, kale
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