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    Home » Salads

    Fall Harvest Salad with Cider Dijon Vinaigrette

    Published: Sep 26, 2019 » Modified: Sep 21, 2021 » By: Kylie » This post may contain affiliate links. » 1 Comment

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    This fall harvest apple pecan salad comes together in just a few minutes and is loaded with fresh-picked honey crisp apples, tangy goat cheese and a quick and easy apple cider vinaigrette.

    It just begs to be served with a big glass of Malbec and a loaf of crusty whole grain bread. I'm not sure about you but when the weather starts to cool down in Wisconsin I immediately reach for dark leafy greens and a full bodied red wine.

    Overhead shot of a large white platter filled with fall harvest salad tossed in cider Dijon vinaigrette
    Table of Contents show
    Why you're going to love this fall harvest kale salad:
    How to make apple pecan kale salad:
    Tips for making the best apple kale salad:
    Make it a meal with these family favorites:
    Fall Harvest Kale Salad

    Why you're going to love this fall harvest kale salad:

    • It's the perfect fall meal prep recipe! Dark leafy greens like kale hold up SO WELL in meal prep recipes. Kale stays fresh and holds up - even when tossed with dressing or massaged with oil and lemon juice.
    • It's quick and easy! I always have some cooked quinoa in the fridge (never know when I'll be craving some an arugula salad) so this salad is one of my favorite ways to use up the leftover grain! It takes just minutes to throw it all together but it's loaded with flavor and is SUPER filling.
    • It's got a variety of textures and flavors that will please your taste buds and make you forget how healthy your lunch really is! Nutritious, filling salads don't have to bland or served with fat free (artificial sweetener loaded) dressings. Throw together your own healthy dressing at home (free of artificial ingredients) and toss it with your favorite salad toppers!
    White marble counter top filled with ingredients to make fall harvest salad with cider Dijon vinaigrette

    How to make apple pecan kale salad:

    Cook quinoa according to package directions. Set aside to cool. 

    Combine olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper in a large measuring cup. Whisk until well combined.

    Add kale to a large bowl and squeeze lemon juice over it.

    Large white bowl filled with chopped kale and lemon juice being squeezed over it

    Then add olive oil.

    Large bowl of chopped kale with olive oil being poured over it

    Gently massage kale for a few minutes.

    A large white bowl filled with chopped kale being massaged

    You'll know it's done when it is wilted and turning bright green.

    A large white bowl filled with fresh chopped massaged kale

    Add cooked quinoa, pecans, dried cherries, pumpkin seeds and goat cheese to the salad.

    A large white bowl filled with ingredients to make a fall harvest salad

    If serving immediately, pour dressing over salad.

    Large white bowl filled with harvest kale salad with homemade dressing being poured over it

    Toss to coat everything evenly.

    Large white bowl filled with fall harvest kale salad

    Slice apples and transfer salad to serving platter.

    Cutting board with apples being sliced on it

    Top salad with slices of apple and enjoy!

    Overhead shot of a large white platter filled with fall harvest salad tossed in cider Dijon vinaigrette

    Tips for making the best apple kale salad:

    • Don't skip the kale massage! Massaging the kale is going to help it start to wilt and soften which makes it much more delicious and I've heard also makes it easier to digest!
    • You can swap out the apple cider vinegar for white wine, red wine or white balsamic vinegar. If you don't have any apple cider vinegar on hand, feel free to use your favorite dressing vinegar.
    • If you prefer a more mild dressing, just use ⅓ cup of apple cider vinegar. I like it real tangy, so I use the entire ½ cup of vinegar.
    • If you're planning to enjoy this salad at a later date, don't add the dressing until just before serving. Although kale does a pretty good job of standing up to dressing, the kale has already been massaged with lemon juice and olive oil, so I prefer to add the dressing just before serving.
    Close up shot of a large white platter filled with fall harvest salad tossed in cider Dijon vinaigrette

    Make it a meal with these family favorites:

    • Sausage & Lentil Soup
    • One Pot Smoked Gouda Pasta
    • Tuscan Tomato Tortellini Soup
    • One Pot Gorgonzola Pasta
    • Beer Cheese & Potato Soup
    • Creamy Vegan Wild Rice Soup
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    Fall Harvest Kale Salad

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    ★★★★★

    5 from 1 reviews

    This fall harvest salad comes together in just a few minutes and is loaded with fresh-picked honey crisp apples, tangy goat cheese and a quick and easy apple cider vinaigrette.

    • Author: Kylie
    • Prep Time: 10 minutes
    • Cook Time: 12 minutes
    • Total Time: 22 minutes
    • Yield: 6-8 servings 1x
    • Category: Salad
    • Method: Stove Top
    • Cuisine: American

    Ingredients

    Scale

    Salad:

    • 1 cup uncooked quinoa
    • 5-6 cups chopped kale
    • juice of 1 lemon
    • 1 tablespoon olive oil
    • 4 oz. goat cheese, crumbled
    • 1 cup dried cherries
    • ½ cup toasted pecans
    • ¼ cup pumpkin seeds
    • 2 honeycrisp apples, thinly sliced

    Dressing:

    • ½ cup olive oil
    • ⅓ - ½ cup apple cider vinegar
    • 2 tablespoon Dijon mustard
    • 1 teaspoon honey
    • Kosher salt
    • fresh cracked pepper

    Instructions

    1. Cook quinoa according to package directions. Set aside to cool. 
    2. Add kale, lemon juice and a tablespoon of olive oil to a large bowl. Gently massage kale for 3-5 minutes until the kale turns bright green and beings to wilt. 
    3. Add olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper to a large measuring cup. Whisk until well combined. 
    4. Add quinoa, goat cheese, pecans, pumpkin seeds and apple slices to the kale salad. 
    5. If serving immediately, pour dressing over salad and toss to coat. 
    6. Transfer to your serving platter. Top with sliced apples and enjoy!

    Nutrition

    • Serving Size:
    • Calories: 412
    • Sugar: 14.9 g
    • Sodium: 165 mg
    • Fat: 28 g
    • Saturated Fat: 6.1 g
    • Trans Fat: 0 g
    • Carbohydrates: 33.2 g
    • Fiber: 3.2 g
    • Protein: 8.6 g
    • Cholesterol: 11.2 mg

    Keywords: kale salad, apple pecan salad, harvest salad

    This post was originally published in September of 2018. It was updated in September of 2019 to include process shots, step-by-step instructions and tips for making the best kale salad every single time!

    « Sausage Lentil Soup with Kale
    Loaded Baked Potato Dip »

    Reader Interactions

    Comments

    1. Luke

      January 20, 2022 at 9:57 am

      The dressing was so good with the apples and goat cheese and cranberries holy wow! Been trying to eat more leafy greens, and this recipe definitely helps! Thank you!!

      ★★★★★

      Reply

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

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