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A nutritious hearty salad that’s tart, sweet, and crunchy. Drizzle this Kale Apple Salad with the creamy dairy free Warm Pumpkin Vinaigrette for fall harvest vibes!
This simple lunch just screams fall and it won’t give you that afternoon food coma.
This Autumn Kale Apple Salad with Warm Pumpkin Vinaigrette would also be the perfect start to a heartier meal.
Protein packed from pumpkin seeds and pecans, tart and sweet from apples and dried cranberries, bursting with vitamins and minerals from kale, and if that’s not enough, high in antioxidants from pumpkin and apple cider vinegar in the vinaigrette, this salad will make you healthier just by looking at it! (Disclaimer: It won’t actually make you healthier by looking at it.)
But it sure is healthy choice if you eat it and, luckily, it’s as delicious as it is nutritious.
I didn’t really measure the salad ingredients as I was throwing them in the bowl, but I’ll do my best here to give you a general idea. It doesn’t really matter though, throw in more nuts or seeds if you like or lessen those and up the amount of fruit…however you like your salad.
The dressing amounts are exact, but you probably won’t use it all. Leftover dressing will keep in an airtight container in the fridge for a few days.
More healthy vegan salads
- Chinese Tofu Salad
- Arugula Peach Salad
- Massaged Kale Quinoa Salad
- Superfood Salad w/ Citrus Tahini Dressing
- Butternut Squash Quinoa Spinach Salad
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Autumn 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.
Monica | Nourish & Fete says
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. says
Oh, perfect! Your salad with butternut squash sounds delicious too! Thanks, Monica!
Amy | The Cook Report says
Wow, love the idea of that warm vinaigrette!
Jenn S. says
Thank you, Amy!
Jagruti says
I’ve never come across pumpkin vinaigrette, sounds delicious! Perfect for autumn.
Jenn S. says
I try to put pumpkin in pretty much everything this time of year. 🙂
Trang says
I love the apple in this salad, and warm pumpkin vinaigrette sounds amazing!
Jenn S. says
Thanks! I love pumpkin and apples together!
Ginny McMeans says
I’ve never made Pumpkin Vinaigrette before. It sounds so flavorful and making it warm over a kale salad sounds perfect.
Jenn S. says
Thank you, Ginny!
Becky Striepe says
Ooh I bet that a warm dressing on toothsome kale is a great combo!
Jenn S. says
It’s a great combo! Thanks, Becky!
Lynn Thurman says
Your photography is great. Really makes the dish appealing. Of course, it sounds good, too!
sebestyen2 says
Thanks! I still have so much to learn about photography, but I’m getting better!