Kale and Apple Salad Recipe: Crisp Fall Flavors

Seasonal produce is one of the best reasons to celebrate the changing months. When autumn arrives I reach for winter squash, persimmons, apples and pomegranate — ingredients that bring color, texture and flavor to simple meals. This kale and apple salad is one of those recipes I return to again and again.

For greens I favor kale this time of year because of its sturdy texture and bold flavor. If you enjoy a touch of bitterness, a little radicchio adds depth and a beautiful contrast to sweet apples and tart pomegranate arils. Together with creamy feta and toasted pepitas, the salad delivers a satisfying mix of sweet, savory and crunchy elements.

This salad is straightforward to make, stores well when components are prepped in advance, and scales easily for a crowd. It’s also naturally vegetarian and gluten-free.

Why you’ll love this recipe:

• The flavors are balanced: the bitterness of kale and radicchio pairs beautifully with sweet apple and pomegranate, tangy feta and a bright apple cider vinaigrette.
• A variety of textures — tender massaged kale, crisp apple, poppable pomegranate arils and crunchy pepitas — keeps every bite interesting.
• It’s healthy, nutritious, vegetarian and naturally gluten-free.
• Easy to prep ahead: kale, pepitas and dressing can be prepared a few days in advance for quick assembly.

Recipe ingredients

This kale salad is a true celebration of fall produce, tossed in a tangy dressing that brings all the ingredients together.

• Kale — a bunch of curly kale is my preference for texture; dinosaur (Lacinato) kale also works well. Avoid pre-chopped kale that includes tough inner stems. Baby kale is a convenient time-saver if desired.
• Radicchio — adds color and a pleasant bitterness that balances sweet fruit. If you don’t have radicchio, additional kale or another crisp green will work.
• Apple and pomegranate — these bring sweet, tart flavors and crunchy contrast. Swap the apple for pear or persimmon, or replace pomegranate with dried cranberries if fresh arils are unavailable.
• Feta cheese — adds creaminess and a salty tang. Substitute goat cheese or omit to make the salad vegan.
• Pepitas — toasted pumpkin seeds add a nutty crunch; substitute toasted nuts or sunflower seeds if preferred.
• Apple cider vinegar dressing — a simple vinaigrette brightens the salad. The dressing can be made in advance and stored in the refrigerator.

See the recipe card below for ingredient quantities.

How to make this recipe

The main task is prepping the kale so it’s tender and easy to eat. Massaging the kale softens the leaves and improves texture, though you can skip that step if you’re short on time. Toasting the pepitas and deseeding the pomegranate add a little extra hands-on prep but bring excellent flavor.

Pro tip: Deseed the pomegranate and prepare the kale, pepitas and dressing up to three days ahead to streamline assembly on the day you serve.

See the recipe card below for full, step-by-step instructions.

1. Prep the kale: Tear the leaves into bite-sized pieces and discard the tough inner stems. Wash, drain and massage the kale for a few minutes until it softens and darkens slightly.
2. Toast the pepitas: Spread pepitas on a rimmed baking sheet and toast in a 350°F (175°C) oven for about 6–8 minutes, until golden and fragrant. Let cool.
3. Prepare the dressing: Whisk together apple cider vinegar, olive oil, a touch of sweetener (honey or maple syrup if desired), Dijon mustard, salt and pepper. Taste and adjust to your preference.
4. Assemble: Combine the kale, chopped radicchio, diced apple, pomegranate arils, crumbled feta and cooled pepitas in a large bowl. Add dressing a little at a time, tossing to coat — you likely won’t need all of it. Serve immediately.

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