5 from 2 votes
Prep Time
10 mins
Cook Time
5 mins
resting time
15 mins
Total Time
15 mins

This Crunchy Kale Salad topped with apples, pomegranates, sweet and smokey pepitas and a yummy shallot vinaigrette has the perfect fall flavors in one bite.

Course: Salad
Keyword: apples, fall flavors, healthy salad, kale, kale salad, vegan
Servings: 4 servings
Author: Lena Gladstone
  • 1 head kale, destemed
  • 1/2-1 medium apple, thinly sliced
  • 1/4 cup pomegranate seeds
  • 4-5 tbsp shallot vinaigrette (see recipe in post)
  • 1/4 cup pepitas (pumpkin seeds) or your favorite nuts
  • 1/2 tsp smoked paprika or regular
  • 1/4 tsp sea salt
  • 1 tbsp light brown sugar
  1. Heat pan on medium low heat, add in the pepitas, toast for a few minutes. After about 2 minutes add the seasonings, mix with a wooden spoon and toast for another 3-4 minutes. Make sure to move around often so they don't burn. Move to a plate or parchment paper and let cool.

  1. Remove the stems from the kale, rinse and pat dry or spin in a salad spinner. Slice into 1/4 inch pieces. Add Shallot Vinaigrette. Massage with hands to soften the kale and let the dressing sit for at least 10-15 minutes. Remove from mixing bowl and add to a plate or bowl.

  2. Cut your apple in half, remove the core, slice into thin slices. I used half an apple, but you can add the whole thing if you would like. Arrange on the plate of kale in clusters.

  3. Clean a pomegranate to get 1/4 cup of pomegranate seeds. Sprinkle all over the salad. 

  4. Add toasted pepitas on the salad right before serving. Enjoy.

Recipe Notes

Other great fruit options if you don't have apples would be pears and persimmons. If you don't have pepitas, use whatever nuts you have at home, make sure to toast them with the seasonings to get the same flavor profile.