* Fall Harvest Apple and Kale Salad

Organic Fuji Apple, ea._THUMBNAIL
In Stock
Mt. Vikos Feta, 7oz_THUMBNAIL
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Shallots, 8 oz. Bag_THUMBNAIL
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Thyme Bunch, ea._THUMBNAIL
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Fall Harvest Apple and Kale Salad


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon real maple syrup
  • 1/3 cup raw pepitas
  • 1/4 teaspoon ground cinnamon
  • 3 ounces thinly sliced prosciutto
  • 2 bunches kale, shredded
  • 2 Honeycrisp apples, thinly sliced
  • arils from 1 pomegranate
  • 1/2 cup crumbled feta cheese


  • 1/3 cup extra virgin olive oil
  • 1 shallot thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fig preserves
  • 1 tablespoon fresh thyme leaves
  • kosher salt and pepper
  • 1 pinch crushed red pepper flakes


1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 

2. On the prepared baking sheet, toss together the pepitas, olive oil, maple syrup, cinnamon, and a pinch of salt. Arrange in a single layer. Lay the prosciutto flat around the pepitas. Transfer to the oven and bake for 10-15 minutes or until the pepitas are toasted and the prosciutto is crisp. .

 3. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, fig preserves, and thyme. Season with salt, pepper, and crushed red pepper flakes. 

4. In a large salad bowl, add the kale. Drizzle 1-2 TB of the dressing and massage with your hands for 1 minute.  Add the apples, and pomegranate arils.

5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted pepitas, prosciutto, and feta. Serves 6. (Adapted from Half Baked Harvest)

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