Fall Kale Salad

This vibrant Fall Kale Salad is a delightful mix of fall flavors and textures. Fresh, crisp kale leaves are paired with sweet Honeycrisp apples and roasted grapes, creating a perfect balance of sweetness. Tossed in a tangy balsamic vinaigrette and sprinkled with crispy pancetta. This salad brings together the season's most delicious flavors in a super easy salad.

For the past couple of years, I have made this delicious salad as a main course and for our family's holiday table. It is the perfect Thanksgiving salad, but you can also add additional protein to make it a full meal for a quick lunch or dinner.

Summer is not the only time of year for fresh salads so if you enjoy this salad be sure to use that extra kale in other fall salad recipes like an autumn chop salad or a kale Caesar salad.

Why You'll Love This Recipe

Dietary Restrictions: This fall-inspired salad is gluten-free, paleo, and Whole30 friendly so you can feel confident serving it to many people with dietary restrictions. If you leave off the pancetta it is also plant based.

Easy to make: While this fall harvest kale salad might seem elevated, it is very easy to make and requires minimal ingredients. Plus, I love a homemade salad dressing that can be used over and over.

Healthy: Fall is the season for colds and flu, this salad is packed with nutrient-dense foods that will help boost your immune system all season long.

Ingredients You Will Need

Kale: is particularly notable for its exceptionally high vitamin K content, which is essential for blood clotting and bone health. It is also rich in vitamin A, vitamin C, and various other vitamins and minerals. Additionally, kale is a good source of dietary fiber, which is beneficial for digestive health and helps with weight management. For this recipe, I like using curly kale, but any sturdy kale will do.

Honeycrisp Apples: are rich in antioxidants, vitamins, and dietary fiber, supporting a healthy immune system, aiding digestion, and potentially reducing the risk of chronic diseases. Fresh apples go fresh in a delicious kale salad. Pink lady apples can be used instead of Honeycrisp, too!

Grapes: are packed with antioxidants like resveratrol, which may promote heart health, protect against certain cancers, and support cognitive function. Additionally, their high water content and fiber can aid digestion and contribute to overall hydration and gut health.

Red Onion: Onions are full of antioxidants that help fight inflammation. They also have folate, manganese, and some vitamin C. They are antibacterial, help digestion (for some), and can help reduce your risk of cancer.

Pancetta: is a type of cured pork belly that has a very flavorful and salty profile

Balsamic Vinegar: has a complex, sweet-tangy flavor with hints of fruits and is used for its versatile use in dressings, marinades, and reductions.

Olive Oil: It's important to get a high-quality olive oil and one that is 100% olive oil and single origin, the food industry likes to cut corners when it comes to oils so be sure you check your labels.

Dijon Mustard: is known for its bold, tangy flavor. It gives a nice punch in this recipe! I like Noble Made's Dijon mustard because it has no sugar or additives in it.

Garlic: is known for its anti-inflammatory and antibacterial properties. It helps fight many diseases like the common cold, heart disease, and others.

Salt and pepper

Instructions

Cook the Pancetta: Heat a pan to medium-low heat and add the pancetta. Cook for about 8 minutes or until crispy.

Wash and Chop Veggies: Roughly chop the kale, remove the stems, halve the grapes, dice the onions, and slice the apples.

Saute the grapes: When the pancetta is crispy, remove it from the pan and add the grapes. Cook for about 5 minutes in the drippings from the pancetta.

Massage the Kale: This is key to any fall kale salad to break the tough fibers in the kale and make it easier to chew. To do this add the kale to a large bowl or a stand mixer. Add 1 tablespoon of olive oil to the bowl. If you are using the stand mixer, mix on low for about 2 minutes. If you are doing it by hand, gently massage the kale for about 2 minutes.

Make the Dressing: add all the dressing ingredients (balsamic vinegar, olive oil, dijon mustard, salt, and pepper to a mason jar or bowl and mix.

Build the Salad: Add onions, apples, pancetta, and grapes to the bowl of kale. Then drizzle the dressing over the top.

Recipe Tips and Tricks

Massaging Kale: You can massage kale with your hands, however, my favorite tip for this is to put chopped kale and olive oil into a stand mixer and mix for 2 minutes to massage it.

Make it a meal: To make this a heartier meal, add grilled chicken for some protein.

Recipe Variations

Lettuce: Kale is the preferred lettuce in this salad, but you can use spinach too.

Pancetta: This can be hard to find in the store sometimes and is not something everyone has on hand. Bacon is a great alternative for pancetta in this harvest-inspired salad.

Whole30 and Paleo: In this recipe I used Board's Head pancetta, however, if you want to keep it Whole30 and Paleo-friendly friendly I recommend using Maestri pancetta.

Other toppings: Pomegranate seeds, pumpkin seeds, sunflower seeds, and goat cheese or feta cheese are all great additional toppings to add to this salad.

Storage Tips

Salad: This easy fall kale salad will store best if left with the dressing on the side. It will last up to 2 days in the refrigerator if the kale is massaged. If it is not massaged, then it will last up to 5 days in the fridge. So this makes it the best salad to meal prep a couple of days ahead of time.

Dressing: This will last up to 7 days in the refrigerator by itself.

What To Serve With This Recipe

Thanksgiving: I love serving this at Thanksgiving with all the fixings, including roasted root veggies, mashed potatoes, and green bean casserole.

Similar Recipes: Apple Pecan Salad, Grapefruit Avocado Salad.

FAQs About Fall Kale Salad