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–+ servings

Easy Autumn Harvest Salad Recipe

This easy autumn harvest salad combines crisp kale, sweet apples or persimmons, and crunchy pecans with a caramelized shallot and cider vinaigrette for a festive and flavorful dish. Perfect for seasonal gatherings or a quick fall-inspired side, this recipe captures the best of autumn flavors in under 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 6

Equipment

  • Baking sheet
  • Large skillet

Ingredients
  

Salad:

  • 1 cup raw pecans
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon
  • Pinch of kosher salt
  • 2 bunches Tuscan kale stemmed and shredded
  • 3 Honeycrisp apples or Fuyu persimmons thinly sliced
  • Seeds from 1 pomegranate
  • 4 slices thick-cut bacon chopped
  • ½ cup crumbled or cubed blue cheese goat cheese, or feta

Caramelized Shallot and Cider Vinaigrette:

  • ⅓ cup extra-virgin olive oil
  • 1 small shallot thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon apple butter
  • 1 tablespoon fresh thyme leaves
  • Crushed red pepper flakes to taste
  • Kosher salt and freshly ground pepper to taste

Instructions
 

  • Preheat the oven: Set the oven to 350°F. Line a baking sheet with parchment paper.
  • Prepare the pecans: On the baking sheet, toss together pecans, olive oil, maple syrup, cinnamon, and salt. Spread in a single layer and bake until toasted, about 10–15 minutes.
  • Prepare the salad base: In a large bowl, toss together shredded kale, sliced apples or persimmons, and pomegranate seeds.
  • Cook the bacon: In a skillet over medium heat, cook chopped bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain. Wipe the skillet clean.
  • Make the vinaigrette: In the skillet, heat olive oil over medium-high heat. Add shallots and cook until fragrant, about 2–3 minutes. Remove from heat and let cool slightly. Stir in apple cider vinegar, apple butter, thyme, red pepper flakes, salt, and pepper.
  • Assemble the salad: Pour the warm vinaigrette over the salad base. Add toasted pecans, bacon, and cheese. Gently toss to combine.
  • Serve immediately: Enjoy this easy and flavorful autumn salad as a side or main dish!

Notes

  • If persimmons aren’t available, substitute with Honeycrisp apples or similar sweet, crisp apples.
  • Make the salad vegetarian by skipping the bacon.
  • For a nut-free version, replace pecans with toasted sunflower seeds.
Keyword Easy fall salad recipe, Easy Food Recipes, Festive holiday side dish, Healthy autumn food ideas, Kale apple pecan salad, Simple harvest salad
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