This salad is full of fall flavor! In addition to tons of flavor, this salad is packed with health-benefiting nutrients. Kale, cabbage and Brussel sprouts are all cruciferous vegetables, a family of vegetables that has cancer-fighting properties. The pecans provide satiating healthy fats and vitamin E, a potent antioxidant.

Enjoy this salad as a side dish or top it with the protein of your choice to make it an entree. We love pairing this salad with chicken, salmon, shrimp or quinoa for a protein-boost!

Fall Kale & Apple Harvest Salad with Homemade Vinaigrette

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Course Lunch, Salads, Sides

Servings 4 Main Entree Salads

Cuisine Mediterranean, Mediterranean Diet

Diet Gluten Free, Vegetarian

Ingredients

 

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Apple Cider Vinaigrette:

• ⅓ cup olive oil
• ¼ cup apple cider vinegar
• 1 teaspoon dijon
• 2 teaspoons maple syrup
• Salt and pepper to taste

Salad:

• 3 cups kale de stemmed and chopped
• 1 cup purple cabbage thinly sliced
• 1 cup brussels sprouts shaved
• 1 honeycrisp apple thinly sliced
• Lemon juice
• ½ cup pecans toasted and chopped
• ½ cup goat cheese crumbled

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Instructions

 

• In a small bowl whisk together the vinaigrette ingredients. When preparing your ingredients, place sliced apples in a bowl and squeeze lemon juice all over and toss. Let rest while you prepare the other ingredients. This will help prevent the apples from browning.
• Place the kale in a large bowl and add a little of the dressing and massage using your hands for about 1 minutes.
• Add the cabbage, brussels sprouts, and apples and a little more of the dressing and toss. Salt and pepper to taste.
• Garnish with pecans and goat cheese.
• Enjoy!

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