![['Close-up of a vibrant Autumn Kale Harvest Salad with colorful apple slices and pomegranate seeds.', 'Side view of a fresh salad featuring Lacinato kale, baby arugula, and topped with slivered almonds.', 'Detailed image of an Autumn salad showcasing honeycrisp apples and a drizzle of apple cider vinaigrette.', 'Visually appealing salad with greens, pomegranate seeds, and a honey drizzle on top.']](https://quickflavorfix.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__5519d7d5-3325-4ec4-aee1-0ee8d4e00d4a_0.webp)
Autumn Kale Harvest Salad with Apple Cider Vinaigrette
A vibrant and nutritious salad combining kale, apples, pomegranate, and toasted almonds, dressed with a tangy apple cider vinaigrette.
Ingredients
Vegetables and Greens
- 2 bunches Lacinato kale (stems removed and thinly sliced)
- 2 cups baby arugula (optional)
- 1 honeycrisp apple apple (sliced)
- ½ cup pomegranate seeds
- ½ cup slivered almonds
- 2 tablespoons maple syrup
- ¼ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon tahini (can substitute dijon mustard)
- 1 garlic clove garlic (grated)
- 2 teaspoons maple syrup
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon dried thyme
- to taste freshly ground pepper
Instructions
- Massage chopped kale with olive oil and salt until leaves darken and soften.
- Toast almond slices in a pan until golden, add maple syrup, cook briefly, then cool.
- Whisk together dressing ingredients until emulsified, adjust seasonings.
- Combine kale, arugula, apples, pomegranate, and almonds; toss with dressing to serve.
Notes
Refrigerate before serving for best flavor.