Harvest Kale Salad With Apples, Pears and Honey Dressing

Prep Time	Cook Time	Total Time
25 min	20 min	45 min

Introduction

This harvest kale salad is packed with crisp apples, juicy pears, and toasted pecans for the perfect fall crunch.

A simple honey, Dijon, and apple cider vinegar dressing ties everything together with a tangy-sweet flavor.

It makes a fresh, colorful side dish for holiday dinners or an easy, feel-good lunch on busy weekdays.

How to Make Harvest Kale Salad With Apples, Pears and Honey Dressing

Prep mode (keeps screen active)

Prepare the kale and Brussels sprouts

Rinse the kale and Brussels sprouts well under cold water, then pat them very dry.
Strip the kale leaves from the tough stems, then finely chop or tear the leaves into bite-size pieces.
Slice the halved Brussels sprouts very thinly, crosswise, so they look shredded and mix easily into the salad.
Make the honey dressing

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon, honey, salt, and pepper.
Add a tiny pinch of cinnamon, then whisk again until the dressing looks slightly thick and nicely emulsified.

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Dress and soften the kale

Place the chopped kale and shredded Brussels sprouts in a large serving bowl.
Drizzle on about half of the dressing and use clean hands to massage it into the greens.
Massage for one to two minutes, until the kale turns darker and feels more tender.
Let the greens rest for five minutes so they absorb the flavors and relax even more.
Add fruit, nuts, and cheese

Add the sliced apple, pear, dried cranberries, and toasted pecans to the bowl with the greens.
Gently toss everything together, then crumble the feta over the top.
Drizzle on more dressing to taste, saving a little in case you like extra at the table.
Taste and serve

Taste the salad and add a pinch more salt or pepper if the flavors need a boost.
Serve right away for the crispest texture, or chill for up to thirty minutes before serving.
If making ahead, keep the dressing and fruit separate, then toss everything together shortly before eating.

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Substitutions

Pecans -> Toasted walnuts or pumpkin seeds: Toasted walnuts give a similar rich crunch, while pumpkin seeds keep it nut-free and add a toasty, earthy flavor.
Feta -> Crumbled goat cheese or blue cheese: Goat cheese brings a tangy creaminess that pairs beautifully with sweet apples and pears. Blue cheese makes the salad bolder and more savory, great for a special occasion spread.
Honey -> Maple syrup: Maple syrup keeps the dressing naturally sweet but adds deeper caramel notes that feel very fall-forward. This swap also makes the salad fully vegan if you skip the feta or use a plant-based cheese.

Tips

Use very dry greens: Any water clinging to the kale or Brussels sprouts will dilute the dressing and make the salad watery.
Slice the Brussels sprouts thin: Paper-thin shreds of Brussels sprouts blend into the kale and taste sweet, not cabbagey or harsh.
Balance the dressing to taste: If your apples and pears are very sweet, add a splash more vinegar to keep the dressing bright. If the fruit is more tart, a tiny extra drizzle of honey or maple helps round out the flavor.
Toast nuts right before serving when possible: Slightly warm nuts stay crunchier and release more aroma, which makes the salad taste fresher and more complex.
Cut the fruit just before you need it: Slice the apple and pear last so they stay crisp and do not brown before serving.

Energy	504	kcal
Protein	8	g
Total Fat	32	g
Carbohydrates	49	g
Dietary Fiber	9	g

FAQ

Can I make this salad fully ahead for a party?: You can massage the kale and Brussels sprouts with dressing up to a day ahead. Store them covered in the refrigerator, then add fruit, nuts, and cheese right before serving. This keeps the greens tender but prevents the fruit from getting mushy or discolored.
How can I keep the apples and pears from browning?: Toss the slices in a teaspoon of the dressing as soon as you cut them. The acidity from the vinegar slows browning and adds a little extra flavor.
What type of kale works best in this salad?: Curly kale works beautifully because it softens nicely when massaged but still holds its shape. Lacinato or dinosaur kale also works, but slice it extra thin for the best texture.
What if my kale still tastes too bitter?: Massage the greens a little longer with another spoonful of dressing and a pinch of salt. Let the salad sit for ten more minutes so the flavors mellow and blend. You can also sprinkle in a few extra cranberries for sweetness to balance the bitterness.