The Quintessential Fall Kale Salad!
I used to think I didn’t like kale, but then I turned 30. 😂 It’s now a staple in my meal-prepped lunch rotation, with this kale and apple salad with crunchy pecans near the top of that list. Crisp apples, sharp Cheddar, and toasted walnuts are tossed with hearty kale, massaged in a bright, lemony vinaigrette made with tahini. Every bite delivers a perfect balance of creamy, crunchy, salty, and sweet flavors. (If you’re reading this in warmer months, try my grilled chicken kale salad with fresh veggies next!)
The best part is how well this salad holds up. In addition to weekday lunches, it’s a fantastic option when entertaining. 💯
For more hearty homemade salads, check out my fall Cobb salad with butternut squash or this kale and shredded Brussels sprout salad next!
When adding apples to salads, I like to use Honeycrisp, Gala, or Fuji apples (anything crisp and sweet).
You can toss this kale apple salad with any homemade dressing you love. If I’ve run out tahini (it happens!), I’ll toss it with my classic shallot vinaigrette or this rich, creamy green goddess dressing. Both are particularly delicious options!
Easy Instructions
The prep is all quick and simple.
Wait to dress the salad! While kale leaves hold up better than arugula, spinach, or other softer lettuces, you still don’t want them getting soggy. Wait to toss with salad dressing until ready to eat.
A note on kale varieties: If you’re using curly kale, you may want to massage the kale with the dressing before adding other salad ingredients. It’s less tender than lacinato kale (my preferred kale!).
Endlessly Versatile
I’ve lost track of how many variations I’ve made on this salad. Instead of Parmesan, try Pecorino Romano, which has a similar texture. For a totally different experience, use something creamy like goat cheese or gorgonzola. Honestly, even pan-seared halloumi would be fantastic.
- Any nuts will work! And if you want to make it nut-free, highly recommend pumpkin seeds or roasted sunflower seeds. You really just want a solid crunch tossed in there.
Make It A Complete Meal
This fall-inspired kale salad goes well with crusty bread and juicy oven-roasted chicken. On one particularly chilly night recently, I served it alongside a cozy, sausage-stuffed spaghetti squash.
Honestly, the pairing possibilities are endless. Even serving this next to a simple penne with pomodoro sauce would instantly upgrade pasta night at home.
Kale salad lovers, you’re definitely going to want to give this one a try! If you make this recipe, please let us know by leaving a review and rating below!
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Crunchy Kale Salad with Apple and Pecans
Ingredients
For the Breadcrumbs
- 1 Tbsp extra virgin olive oil
- ⅓ cup fresh or store-bought breadcrumbs
For the Kale Salad
- 1 bunch lacinato kale ribs removed, leaves thinly sliced into ¼-½-inch strips
- 1 medium apple such as Honeycrisp, Gala, or Fuji, cut into matchsticks about ¼-inch thick and 1-inch long
- ⅓ cup pecans or walnuts, toasted and roughly chopped
- ⅓ cup shaved Parmigiano Reggiano or Pecorino Romano cheese, plus more for serving
- Flaky sea salt for serving
- Freshly ground black pepper to taste
- ½ cup lemon tahini dressing
Instructions
- Make the lemon tahini dressing. If you haven't already, make a batch of our lemon tahini dressing.
- Toast the breadcrumbs. Heat 1 Tbsp olive oil in a small skillet over medium-high heat. When hot, add ⅓ cup of breadcrumbs. Cook, stirring occasionally, until the breadcrumbs are golden brown and toasted, about 2-3 minutes. Set aside.
- Assemble the kale salad. Place thinly sliced kale, apple, ⅓ cup toasted pecans, ⅓ cup shaved Parmesan, and toasted breadcrumbs in a large bowl. Drizzle the lemon tahini dressing on top, then toss well. Serve immediately with additional shaved Parmesan, a sprinkle of flaky sea salt, and black pepper, if wanted.
Notes
- Make ahead: Lemon tahini dressing can be made up to 5 days ahead; refrigerate and whisk before using. Prep salad up to 24 hours ahead, but add dressing just before serving. Toss apples with lemon juice to prevent browning.
- Storage: Refrigerate leftovers up to 2 days (kale will soften slightly). Freezing is not recommended.
Nutrition
Photography by: Megan McKeehan
Such a delicious fall salad!! I made it tonight and topped it with roasted delicata squash. Excellent recipe and the dressing was 🤩🤩🤩
Love the addition of delicata squash! So glad you enjoyed! xo, Ari
Love your recipes, but did you know that when we print them out there’s a “grey scale screen” over the top. This takes extra toner on our printer. Any way you can fix this? Thank you!
Hm, I don’t see that on my end. I wonder if perhaps it’s the setting on the printer. I’m going to ask someone more tech savvy to help me look into this on my end. Thanks for bringing to my attention, Lindy! xo, Ari
Yes I get the gray overlay too. There is no way to change it in settings, it looks like it’s on your end. Trying this recipe tonight…will report back.
Still looking into this and trying to resolve the gray overlay. So sorry about that! I hope you love the salad, it’s truly one of my favorites! xo, Ari
This salad will become a staple! I have seen tahini recipes for years and finally made this and it’s delicious. Also, the breadcrumbs are a new fave to croutons. They spread evenly over the salad for a consistent crunch.
It seriously check’s all the boxes. Adore those breadcrumbs!! xo, Ari
This salad was so incredibly tasty! I added celery and hemp seeds to mine. The lacinato kale was great – I had never had it before. I found it at Whole Foods!
Love that you customized it! Sounds delicious! xo, Ari
not sure if i have commented on this recipe yet and also can’t understand why because I have loved this every time I’ve made it! I make croutons instead of the crumbs (tho I see lots of positives about the crumbs!) and the crunch they give is very satisfying. I love the versatility of this salad…I’ve added pomegranite seeds, red onion, subbed the parm for aged gouda and when I don’t have the tahini dressing made we use something else yummy with good results.
Thank you! This has become our go to salad!!
Carla, thank you!! I love that you’ve made it your own and tried different variations. So appreciate the feedback! xo, Ari
This salad is amazing! I just made it and can’t believe I hadn’t tried it sooner! The textures, the flavors, the crunch, the sweet, the salty…everything about this salad is just delicious! I loved it and can’t wait to make it again!
Thanks, Kristin! It’s definitely one of my favorite kale salads here too! xo, Ari