Fall Salad with Maple Balsamic Dressing

Fall Salad with Maple Balsamic Dressing

This hearty fall salad is loaded with bacon, cranberries, pumpkin seeds, white cheddar cheese, and sliced Honeycrisp apples, then tossed with a creamy maple balsamic vinaigrette.

Course Salad

Cuisine American

Keyword Fall Salad, kale salad, Thanksgiving Salad

Prep Time 20

Total Time 20

Servings people

Calories 369kcal

Author Blair Lonergan

Ingredients

FOR THE DRESSING:

3 tablespoons balsamic vinegar
3 tablespoons mayonnaise
1 tablespoon water
2 teaspoons maple syrup
2 cloves garlic, minced or pressed (about 1 teaspoon)
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
Kosher salt and freshly-ground black pepper, to taste

FOR THE SALAD:

6 cups stemmed, chopped kale (from 1 large bunch)
1 medium Honeycrisp apple, unpeeled and thinly sliced
4 ounces Vermont sharp white cheddar cheese, cubed
⅓ cup dried cranberries
⅓ cup roasted and salted pumpkin seeds (pepitas)
4 slices hickory smoked maple bacon, cooked until crisp and chopped or crumbled

Instructions

PREPARE THE DRESSING:

In a small bowl or jar, whisk together balsamic vinegar, mayonnaise, water, maple syrup, garlic and mustard. While continually whisking, gradually stream in the olive oil until the ingredients are completely combined. Season with salt and pepper, to taste. Set aside while you prepare the remaining ingredients, or refrigerate in an airtight container or jar for up to 1 week.

PREPARE THE SALAD:

Toss together the kale and about 3 tablespoons of the dressing in a large bowl. Using your hands, gently massage the kale for a minute or two, until it’s well coated in the dressing and slightly tender. Transfer to a large serving platter or serving bowl.
Top with apple, cheese, cranberries, pepitas, and bacon. Serve with remaining dressing.

Notes

Massage the kale with some dressing before assembling the salad. This breaks down the tough greens, making them more tender and easier to chew and digest. You can skip this step if you're using a different type of salad greens, such as romaine or baby spinach.
Wait to assemble the salad until you're ready to serve. You can prep the ingredients in advance, but you don't want the greens or seeds to get soggy in the dressing, and you don't want the apples to brown.
Make this flavorful, hearty salad a main dish entrée for a special fall lunch or easy dinner. Add store-bought rotisserie chicken, smoked turkey, or leftover roasted chicken from a previous meal.
Instead of kale, substitute with romaine lettuce, mixed baby greens, baby spinach, or another type of salad greens. Even a shaved Brussels sprouts salad would be great!
Swap out the Honeycrisp apple for a different apple variety. You can also use a pear or pomegranate seeds instead.
Pecans, walnuts, almonds, or sunflower seeds are all great substitutes for the pumpkin seeds. Use toasted, salted nuts or seeds for the best flavor.
In lieu of the dried cranberries, try raisins, chopped dates, or dried cherries.
Substitute gouda cheese, goat cheese, feta cheese, or gorgonzola cheese for the cheddar.
Red onions or roasted butternut squash would also be great additions to this fall salad.

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