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Looking for a go-to salad this autumn? You will want to keep this Nutty Kale and Apple Autumn Salad in your pocket!
When the season changes, that means the staple recipes have to change to fit the season. And salads are no exception! Fresh chopped kale massaged with homemade apricot vinaigrette is topped with sweet and spicy sweet potatoes, warm candied walnuts, pomegranate seeds and fresh shaved parmesan reggiano to make this delicious nutty kale and apple autumn salad.
It doesn’t take much to switch up your summer salads for autumn. Fall salads happen to be some of our favorites because you can mix warm root vegetables with a hearty bead of lettuce and add complementary toppings. This salad is a fine balance of freshness and warm vegetables that you crave so much in the fall. The fall fruity flavors in the vinaigrette, sliced apples and pomegranate seed pair perfectly with the spice sweet potatoes. Nutty flavors from the parmesan reggiano and candied nuts add a nice warmth to the salad.
This recipe makes a large salad but we like that better because you can either use as meal prep for the week or for a side salad at a fall gathering with company. Keep it in you back pocket for an easy fall meal or side dish!
Nutty Kale and Apple Autumn Salad
What’s in this salad:
Kale: We prefer using fresh stalks of kale and slicing into small pieces. You can use any type of kale you find at your local store, but they may have a little different flavor profile. For this recipe, we used the common curly kale another one of our favorites is lacinato.
Homemade apricot vinaigrette: Our homemade vinaigrette pairs perfectly with all the flavors in this autumn salad. It is a warm simmered blend of olive oil, apple cider vinegar, shallots, red pepper flakes and apricot preserves.
Pomegranate seeds: They add a fresh burst of flavor and color to this salad.
Apples: Apples are another seasonal fruit during the fall months and add a nice crunch to the salad mixture. They’re a perfect complement to all the other toppings.
Candied Walnuts: Candied nuts are a fun way to mix up salad toppings and add more flavor. And, surprisingly, they are so easy to make! We baked walnuts with coconut sugar, spices and butter to create a caramel-ish coating.
Sweet Potatoes: To complement the spice in the vinaigrette and balance the sweetness of the fruit and candied nuts, we opted for a more spicy and savory sweet potato seasoning. Cubed sweet potatoes are tossed in olive oil, cayenne pepper, salt and drizzled with a bit of honey.
Fresh Parmesan Reggiano: You can’t go wrong with adding cheese on a salad. Our all time favorite cheese is Parmesan Reggiano because it has rich salty and nutty noes.
How to make this salad:
This salad just takes some quick prep and toss to mix together and you are ready to serve.
You want to start by making your warm salad toppings, like your vinaigrette, sweet potatoes and candied walnuts. Preheat your oven to 425°F, cube your sweet potatoes into 1″ thick cubes. Toss in olive oil, cayenne pepper, sprinkle of salt, paprika and drizzle with a little bit of honey. Spread them in a single layer on a parchment paper-lined baking sheet. Then, pop them in the preheated oven for 25 minutes.
While your sweet potatoes are cooking, make your vinaigrette and candied walnuts on the stove. For the vinaigrette, add olive oil, apple cider vinegar, red pepper flakes, chopped shallot and apricot preserves. Heat in small pan until simmering and fragrant. Remove from heat and allow to cool while making the candied walnuts.
In a skillet over medium heat, add butter, coconut sugar and walnuts. Then toss to coat the walnuts. Cook on the stove for about 5 minutes until the coating has hardened a little bit. Remove and allow to cool.
Assembling Your Salad
Once all your warm toppings are done cooking, you are ready to start assembling your salad. Start by chopping 5-6 stalks of kale, removing the stems. Massage the vinaigrette into the kale, to soften the kale and make sure all the pieces are coated. Add pomegranate seeds, sliced apples, sweet potatoes, candied walnuts and top with fresh shaved parmesan reggiano.
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Nutty Kale and Apple Autumn Salad
- Total Time: 45 minutes
- Yield: 4 side salads 1x
Ingredients
- 1 bunch kale (chopped)
- 1 pomegranate (seeded)
- 1 apple (sliced)
- 1 wedge fresh parmesan reggiano
Homemade Apricot Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 shallot (sliced)
- 1/2 tsp red pepper flakes
- 2 Tbsp apricot preserves
Spicy Sweet Potatoes
- 1 large sweet potato ((or 2 small sweet potatoes))
- 2 Tbsp extra virgin olive oil
- 1/2 tsp cayenne pepper
- 1 pinch salt
- honey (to drizzle)
Candied Walnuts
- 1 cup walnuts
- 1/4 cup coconut sugar
- 2 tbsp butter
Instructions
Spicy Sweet Potatoes
- Preheat your oven to 425°F, cube your sweet potatoes into 1" thick cubes. Toss in olive oil, cyanne pepper, sprinkle of salt, paprika and drizzle with a little bit of honey. Spread them in a single layer on a parchment paper-lined baking sheet. Then, pop them in the preheated oven for 25 minutes.
Homemade Apricot Vinaigrette
- While your sweet potatoes are cooking, make your vinegarette and candied walnuts on the stove. For the vinaigrette, add olive oil, apple cider vinegar, red pepper flakes, chopped shallot and apricot preserves to a small sauce pan.
- Heat in small pan until simmering and fragrant. Remove from heat and allow to cool while making the candied walnuts.
Candied Walnuts
- In a skillet over medium heat, add butter, coconut sugar and walnuts. Then toss to coat the walnuts. Cook on the stove for about 5 minutes until the coating has hardened a little bit. Remove and allow to cool.
Assembling the Salad
- Start by chopping 5-6 stalks of kale, removing the stems. Massage your vinaigrette into the kale, to soften the kale and make sure all the pieces are coated.
- Add pomegranate seeds, sliced apples, sweet potatoes, candied walnuts and top with fresh shaved parmesan Reggiano.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course, Salad, Side Dish
- Cuisine: American
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