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–+ servings
Kale and Fall Fruit Salad

Kale and Fall Fruit Salad: A Festive Harvest Delight

This Kale and Fall Fruit Salad is a vibrant celebration of autumn flavors, combining sweet fruits and nutritious kale.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 cups baby kale can substitute with baby spinach
  • 6 pieces fresh figs quartered; can substitute with dried figs
  • 4 pieces ripe pears sliced; use lemon juice to prevent browning
  • 1 cup grapes halved; can swap with green grapes
  • ½ cup dried cranberries adds tartness
  • ½ cup pomegranate seeds can be omitted
  • 1 cup red currants optional
  • ½ cup blue cheese can substitute with goat cheese or feta
  • ½ cup camembert or brie can substitute with any soft cheese
  • ½ cup toasted hazelnuts can substitute with walnuts or pecans
For the Dressing
  • ¼ cup extra virgin olive oil flavorful base for dressing
  • 2 tablespoons cider vinegar balances sweetness with acidity
  • ¼ cup cider fresh, unprocessed apple cider
  • 1 tablespoon mustard essential for emulsifying dressing
  • 1 tablespoon honey adds natural sweetness
  • 1 tablespoon poppy seeds enhances crunch; optional
  • 1 pinch salt
  • 1 pinch black pepper

Equipment

  • large salad bowl
  • mason jar
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Rinse 6 cups of baby kale under cold water and pat dry. Place the kale in a large salad bowl.
  2. Slice 4 ripe pears and quarter 6 fresh figs. Halve 1 cup of grapes and sprinkle them atop the kale. Add ½ cup dried cranberries and ½ cup pomegranate seeds.
  3. In a mason jar, combine ¼ cup extra virgin olive oil, 2 tablespoons cider vinegar, ¼ cup cider, 1 tablespoon mustard, and 1 tablespoon honey. Add a pinch of salt and black pepper.
  4. Blend the dressing using an immersion blender until creamy and well-combined, about 30 seconds.
  5. Drizzle the dressing over the salad, tossing gently to coat the fruits and greens evenly.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 150mgPotassium: 350mgFiber: 5gSugar: 10gVitamin A: 1200IUVitamin C: 30mgCalcium: 80mgIron: 1mg

Notes

Best enjoyed fresh. If making ahead, keep the dressing separate until just before serving.

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