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This Kale Apple Salad is a hearty twist on a classic fall salad. Curly kale is tossed with crisp apple slices, toasted pecans, pepitas, and dried cranberries, then drizzled with a warm, dairy-free pumpkin vinaigrette that’s tangy, lightly sweet, and just a little spiced. It’s a light fall lunch on its own or a great starter for a heartier meal.
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Unlike a lot of kale salads that lean cold and crunchy, the warm vinaigrette here softens the kale slightly as it’s poured over, giving the whole dish a heartier, more autumnal feel. (If you’re after something colder and crunchier instead, my Kale Apple Slaw is the one to reach for; more on the difference below.)
Why You’ll Love This Recipe
Easy to turn into a main dish – see the FAQ below for how readers do it.
A warm, dairy-free pumpkin vinaigrette – not your average cold salad dressing.
Sweet, tart, and crunchy – apples, dried cranberries, pecans, and pepitas in every bite.
Ready in about 15 minutes.
Naturally gluten-free and vegan.
Ingredients you need
Salad ingredients: curly kale, pecans, pepitas (pumpkin seeds), dried cranberries, and apples.
Vinaigrette ingredients: pure pumpkin purée, apple cider vinegar, pure maple syrup, shallot, salt, pepper, and extra virgin olive oil.
Ingredient notes and substitutions
- Kale – Curly kale is used here for its sturdy texture, which holds up well even once the warm dressing is poured over. Chop it into small, bite-size pieces so it’s easy to eat.
- Pecans and pepitas – These bring the crunch. Walnuts or sliced almonds would work in place of pecans, and sunflower seeds in place of pepitas, if that’s what you have on hand.
- Dried cranberries – For that classic sweet-tart fall flavor. Dried cherries or golden raisins would also work well.
- Apples – Any crisp apple works. I like a mix of tart and sweet varieties for balance.
- Pumpkin vinaigrette – Made from pure pumpkin purée (not pumpkin pie filling), apple cider vinegar, maple syrup, minced shallot, and olive oil, warmed gently on the stove. Warming it briefly helps it come together into a smoother, glossier dressing and gives the whole salad a heartier feel than a cold vinaigrette would.
Note: measuring exactly isn’t critical here. Add more nuts or seeds if you like, or lessen those and add more fruit, however you like your salad. The dressing recipe makes about 1 ½ cups, more than you’ll likely need for one batch of salad. Leftover dressing keeps in an airtight container in the fridge for a few days.
How to make the recipe
- Make the vinaigrette. Combine the pumpkin purée, vinegar, maple syrup, shallot, salt, and pepper in a small saucepot and mix well. Slowly drizzle in the olive oil, whisking continuously.
- Warm the dressing. Heat on the stove over medium-low for a few minutes, whisking often, until warmed through.
- Toss the salad. While the dressing warms, add the kale, pecans, pepitas, dried cranberries, and apples to a large bowl and toss to combine.
- Dress and serve. Pour the warm dressing over the salad (you likely won’t need all of it) and toss everything together.
Storage
Store the salad and the dressing separately in airtight containers in the fridge for a couple of days.
Pro tips and tricks
Store dressing and salad separately if you have leftovers, so the kale doesn’t get soggy sitting in the vinaigrette ove
Chop the kale small. Bite-size pieces make the salad easier to eat and help the warm dressing coat everything evenly.
Don’t feel locked into exact measurements on the mix-ins. More nuts, less fruit, or vice versa, this salad is very forgiving.
Warm the dressing gently. Medium-low heat is enough; you’re just looking to loosen and warm it through, not simmer it.
FAQs
Yes! Add a can of white beans or chickpeas, rinsed and drained, and increase the other ingredients slightly. Cooked quinoa or wild rice would also be a great addition if you want something heartier, along with any extra veggies you like.
No. This recipe makes about 1 ½ cups of vinaigrette, more than you’ll likely use on one batch. Use as much or as little as you like, and store the rest in the fridge for a few days.
This salad uses a warm, cooked pumpkin vinaigrette and is tossed with pecans, pepitas, and dried cranberries for a heartier, more autumnal feel. My Kale Apple Slaw is a cold, massaged slaw with broccoli slaw, sunflower seeds, and a creamy, tangy dressing; more of a crunchy, quick side that holds up well for meal prep or picnics. Both are great; it really comes down to whether you’re after something warm and hearty or cold and crunchy.
More vegan salads
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Kale Apple Salad with Warm Pumpkin Vinaigrette
Ingredients
Salad
- 1 bunch curly kale chopped into small bite size pieces
- ⅓ cup raw pecans chopped
- ⅓ cup raw pepitas shelled pumpkin seeds
- ¼ cup dried cranberries
- 2 apples sliced
Dressing – makes about 1 ½ cups
- ⅓ cup pure pumpkin puree
- ¼ cup apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon shallot minced
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ¼ cup + 2 tablespoons extra virgin olive oil
Instructions
- Combine pumpkin puree, vinegar, maple syrup, shallot, salt and pepper in a small sauce pot. Mix well.
- Slowly drizzle in the olive oil, whisking continuously.
- Heat on the stove over medium-low for a few minutes to warm, whisking often.
- While the dressing is warming, put all of your salad ingredients into a large bowl and toss well to combine.
- When dressing is warmed through, take off heat and pour over salad. (You don't have to use all of the dressing. Use as much or as little dressing as you like. Store leftovers in an airtight container in the fridge for a couple days). Toss everything together to combine.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jessi Bustamante
I really enjoyed this, would make again!
Jenn Sebestyen
Good to hear! Thanks, Jessi!
Jessi Bustamante
What would you recommend to turn this into a main dish salad? Thinking adding cannellini beans and just increasing the amount overall.
Jenn Sebestyen
White beans or chickpeas would be great. You could also add some cooked quinoa or wild rice. Feel free to add in any extra veggies you like, too. Enjoy!
Monica | Nourish & Fete
I’m glad I stumbled across this – I made a salad last night with butternut squash, toasted walnuts, and Pecorino, and have SO MUCH kale left over. This looks delicious and different enough that I won’t mind serving it again right away!
Jenn S.
Oh, perfect! Your salad with butternut squash sounds delicious too! Thanks, Monica!
Amy | The Cook Report
Wow, love the idea of that warm vinaigrette!
Jenn S.
Thank you, Amy!
Jagruti
I’ve never come across pumpkin vinaigrette, sounds delicious! Perfect for autumn.
Jenn S.
I try to put pumpkin in pretty much everything this time of year. 🙂
Trang
I love the apple in this salad, and warm pumpkin vinaigrette sounds amazing!
Jenn S.
Thanks! I love pumpkin and apples together!
Ginny McMeans
I’ve never made Pumpkin Vinaigrette before. It sounds so flavorful and making it warm over a kale salad sounds perfect.
Jenn S.
Thank you, Ginny!
Becky Striepe
Ooh I bet that a warm dressing on toothsome kale is a great combo!
Jenn S.
It’s a great combo! Thanks, Becky!
Lynn Thurman
Your photography is great. Really makes the dish appealing. Of course, it sounds good, too!
sebestyen2
Thanks! I still have so much to learn about photography, but I’m getting better!