Fall Kale Salad with Pears, Grapes & Crispy Parmesan

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Who said salad couldn’t be the best-looking thing on the table? The best salads are the ones that look like you casually threw something beautiful together. This fall kale salad is very much that! It takes just about 15 minutes to make and brings together all the flavors you look forward to this time of year – sweet grapes, juicy pears, buttery pecans, hearty kale, and salty Parmesan – all in one colorful, beautiful bowl. It’s sure to keep you coming back for another forkful!

Fresh chopped Dino kale is tossed with a warm cherry vinaigrette to soften the greens and add a tangy sweet flavor. The balance of the dressing pairs perfectly with the fresh fruit and salty parmesan crisps. Thin slices of pear and juicy grapes bring a little sweetness to every bite, while the homemade parmesan crisps are the finishing touch. They add a bit of crunch and a pretty garnish to the dish. It makes the whole salad feel a bit fancy, but with little effort!

Whether you’re looking for an easy fall salad for lunch, a seasonal side dish for dinner, or something to serve at your next dinner party, this fall kale salad checks all the boxes!

Why You’ll Love This Fall Kale Salad

• It takes just around 15 minutes to make. The best part about this salad is how quickly and easily it comes together. Once the parmesan crisps are out of the oven and the vinaigrette is warm, all you have to do is toss everything together. 
• Makes a beautiful side dish for a fall spread. We don’t do boring salads here! We love when a salad makes a statement on the table, and this one is no exception.
• Feels fancy without the effort! Being intentional with salad toppings can make a salad feel restaurant-worthy without turning over the kitchen. The addition of parmesan crisps and a homemade vinaigrette makes this salad stand out.

How to Make This Fall Kale Salad, Step by Step

Step 1. Preheat the oven and toast Parmesan crisps.

The Parmesan crisps act as a crouton for this salad. The Parmesan crisps’ saltiness also balances the sweetness of the fresh fruit. 

The addition of these Parmesan crisps instantly elevates this salad and makes it look like it took way more effort to put together than it does. 

Start by preheating the oven to 375°F. Line a 9×13 inch sheet pan with parchment paper and place 2-tablespoon mounds of shredded Parmesan on the pan. Keep about an inch of distance between each mound to allow them to spread. 

You should be able to fit ten to twelve mounds of cheese on the sheet pan. Gently press the tops of each mound to flatten them a bit before popping them in the oven to cook for about 8-10 minutes.

Once the parmesan crisps are golden brown and crisp, remove them from the oven and let them cool completely. 

Step 2. Make warm cherry vinaigrette.

While the parmesan is cooling, make the warm cherry vinaigrette. This vinaigrette is a blend of tangy, sweet, and savory flavors.

First, measure out and add all the cherry vinaigrette ingredients to a jar. Seal the lid and give it a good shake to emulsify. 

Pour the vinaigrette into a small saucepan and heat it over medium-low heat until it reaches a simmer. Let the vinaigrette simmer for a couple of minutes, then remove it from the heat. Set it aside to cool for about 5-10 minutes before adding it to the salad. 

Step 3. Slice fruit and assemble salad, and top with crispy Parmesan.

Use a sharp knife and cutting board to chop dino kale and slice the grapes and green pear. Be sure to remove each kale stem before chopping. Add the chopped kale to a large salad bowl and set the fruit aside to add to the salad after you dress the salad. 

Pour the warm cherry vinaigrette over the top of the salad greens and use your hands to massage the dressing into the kale. Kale is a tough green, and the oil in the dressing will help to break down the fibrous wall. This will make it easier to chew and will make the kale taste less bitter. 

When you notice the kale softening, add the rest of your salad mix-ins – sliced grapes, pear, pecans, and parmesan crisps. You can break the parmesan crisps into smaller bite-sized pieces to scatter them throughout the salad. 

Use salad tongs to serve! It’s best if enjoyed fresh, but holds up well for a couple days in the fridge.

Tips for Making This Fall Kale Salad

• Make sure you massage dressing into the kale before serving. Dino kale is a bit less bitter than other kinds of kale, but it does have a hearty texture. For ease of eating and digesting, we recommend taking a minute to massage the dressing into the leaves. This will soften the kale and make each bite more flavorful. 
• Make the parmesan crisps ahead. The parmesan crisps act like a crouton in this salad. As the mounds of shredded parmesan bake, they get golden brown and crispy. Give yourself enough time to make and cool the crisps before assembling the salad. That way they get nice and crispy.
• Keep an eye on the parmesan as it bakes. They can go from golden to crisp quickly. Remove the crisps from the oven as soon as the cheese has melted and is lightly golden brown. Allow them to cool completely before removing from the pan.
• Slice the fruit just before assembling the salad. If you want the pear to look fresh without browning too much, slice immediately before you start assembling the salad. 
• Add pecans and parmesan crisps at the end. First, massage the cherry vinaigrette into the kale. Add the fruit, then the pecans and Parmesan crisps. That way the nuts and cheese crisps stay crunchy and don’t get soggy.

Turn this salad into a complete meal!

If you want to make this more filling, you can add a grain and/or protein. Good grain pairings with this salad would be either farro or couscous pearls. If you want to serve the salad with a protein, steak or salmon would be delicious.

How to Store Leftover Fall Kale Salad

Store salad leftovers in an airtight container in the refrigerator for up to 2 days. The kale holds up better than delicate greens. But the Parmesan crisps and pecans will soften once dressed. 

If you have any leftover crisps, we recommend storing them separately to preserve the texture.

More fall dinner recipes to try:

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