honeycrisp apple and kale salad with maple thyme vinaigrette

Honeycrisp Apple Salad is the perfect fall salad! Made with bright kale, sweet honeycrisp apples, crunchy bacon bits, juicy pomegranate arils, fresh figs, and a sprinkle of feta. Let’s not forget about the Maple Thyme Vinaigrette – it’s a magical elixir that comes together in seconds and takes the whole salad right over the top!

this recipe

Why You’ll Love This Honeycrisp Apple and Kale Salad:

• Honeycrisp Apples – This salad is the perfect way to use some of those incredible fresh apples that I know we all already have in our fridges from fall apple-picking.
• Packed with Flavor & Texture – This salad is packed with flavor makers! Crispy bacon bits and salty feta balance the sweetness of the fruit, and adds lots of texture.
• Maple Thyme Vinaigrette – This flavorful dressing is made with just a few ingredients & comes together in minutes! You’ll want to drizzle it on everything.
• Quick and Easy – Throw this recipe together in a pinch, for an easy side dish or lunch on the go. You can also serve this with a protein (like grilled chicken!) to make it a meal!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Dressing – The fabulous honeycrisp apple and kale salad dressing is made with just a handful of ingredients. You only need maple syrup, olive oil, fresh thyme, apple cider vinegar, and dijon mustard.
• Kale – Lacinato kale is best. It’s the variety that has long, deep green leaves and is also known as “dinosaur” kale. Be sure to massage your kale – it breaks down the toughness and makes it a dream to eat!
• Honeycrisp Apples – These firm, crisp, and sweet apples are my favorite for salads! They pair super well with the tangy maple dressing. (Let’s be real, they pair well with everything!)
• Figs – Be sure to remove or trim the stem after washing.
• Bacon – Use your favorite kind of bacon here. Sweet, smoky, peppery – whatever you like! You can even use leaner turkey bacon if desired.
• Pomegranate Arils – You can cut the seeds out of a whole pomegranate or buy ready-to-use jarred arils.
• Feta – Crumble small pieces from a block of feta cheese or use crumbled packaged cheese.

Recipe Substitutions & Variations:

• Apples – Other crisp and sweet options like Fuji apples or pink lady apples would also work well in this fall salad. If you like a more tart apple, use tart Granny Smith Apples. (I personally love the sweet flavor of honeycrisp!)
• Leafy Greens – Swap kale or try half-and-half with red leaf lettuce, baby spinach, or other hearty greens you like.
• Vegetarian or Vegan – Omit the bacon and/or feta cheese, or use your favorite plant-based alternatives.
• Dairy-Free – Skip the feta or swap with a dairy-free substitute.
• Dressing – You can use your favorite store bought dressing or other homemade dressing you like. But I suggest sticking to lighter vinaigrette-style dressings.
• Mix-Ins – Switch up the mix-ins to fit your tastes! Add sliced red onion, candied nuts, or dried cranberries to name a few options.
• Protein – Top the salad with a handful of chopped cooked chicken, chopped walnuts, or candied pecans for an extra dose of protein.

How to Make this easy Apple Salad Recipe:

Step 1: Prep. Pop your bacon into the oven to cook so it can cook & rest while you prep the rest of the salad.

Step 2: Make the Dressing. Blend together maple syrup, thyme, olive oil, and apple cider vinegar in the food processor. Easy peasy!

Step 3: Assemble the Salad. Remove the stems and thinly slice your kale into ribbons. Then, massage it a bit to make it more tender.

Next, slice up your Honeycrisp apples, your fresh figs, and grab your pomegranate seeds and feta cheese. Layer everything on top of the kale in a large bowl.

Serving + Storing:

Drizzle that gorgeous dressing on just before serving. I recommend waiting to add the dressing until ready to serve.

Leftovers keep for a few days in an airtight container in the fridge. Craving more hearty salads? Try my Classic Cobb Salad or my Peach, Bacon, & Corn Salad next.

Expert Tips:

• Cool Bacon – You don’t want hot bacon wilting the greens – let it cool first.
• Massage the Kale – Use your hands to rub the cut pieces of kale before adding the other salad ingredients. This helps make them a bit less chewy and more tender.
• Make Ahead – The salad can be made a few hours ahead, covered, and kept in the fridge, without the dressing. You can also make the dressing and prep all the different components, and store in individual containers in the fridge until ready to assemble.

FAQs:

Special Tools:

• Food Processor – Blend your dressing up in a food processor or with an immersion blender. If you have nothing else, shaking it well in a jar with the lid tightly secured will do.

More Salad Recipes to Love:

• Fall Harvest Salad with Maple Tahini Dressing
• Brussels Sprouts Salad with Maple Dressing
• Winter Salad with Pears, Pomegranates, and Walnuts
• Bacon, Arugula, and Parmesan Salad
• Classic Cobb Salad with Tangy Honey Mustard Dressing

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