Honeycrisp Apple Salad with Maple Thyme Vinaigrette

A close-up of the salad, with apple slices, pomegranate arils, figs, and feta nestled in the greens.

5 from 3 votes

Honeycrisp Apple 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!

Prep Time15

Cook Time12

Total Time27

Course: Salad

Cuisine: Healthy Food

Keyword: Easy Salad Recipes, Fall Salad

Servings: servings

Author: Stephanie Simmons

Ingredients

For the Maple Thyme Vinaigrette

3 tbsp maple syrup
1/4 cup olive oil
1 tbsp fresh thyme
1 tbsp apple cider vinegar
2 tbsp water
1 tbsp dijon mustard
pinch of salt

For the Salad

1 large bunch of lacinato kale
3 medium honeycrisp apples
6-8 fresh figs, halved
6 slices bacon, cooked
2/3 cup pomegranate arils
1/2 cup feta cheese more or less, to taste

Instructions

Prep: Get your bacon cooking in the oven (my preferred method - just follow the directions on the package, and line your pan with foil for easy clean-up). This way, the bacon can cook while you prep the rest of the salad!
6 slices bacon, cooked
Make the Dressing: Remove the leaves from the thyme stems as best you can - if a few stem bits make it in, never fear - they'll be completely chopped up and you'll never know. Add all dressing ingredients to a food processor. Secure the lid, and blend on medium for about 30 seconds to combine everything into a creamy, delicious dressing.
3 tbsp maple syrup, 1/4 cup olive oil, 1 tbsp fresh thyme, 1 tbsp apple cider vinegar, 2 tbsp water, 1 tbsp dijon mustard, pinch of salt
Assemble the Salad: Remove the stems from the center of each kale leaf, and then slice the kale into thin strips. You can do this by piling a few leaves on top of each other, rolling them up and then slicing (almost like how you'd roll and slice cinnamon rolls). Add the kale to a serving bowl and add a squeeze of lemon juice, then massage with your hands to soften the kale a bit, so it's not so chewy.
Add the sliced apples, figs, pomegranate arils, cooked + crumbled bacon, and feta. Toss to combine everything.
1 large bunch of lacinato kale, 3 medium honeycrisp apples, 6-8 fresh figs, halved, 2/3 cup pomegranate arils, 1/2 cup feta cheese
Serve + Store: Drizzle the dressing on just before serving. The salad can be made a few hours ahead, covered, and kept in the fridge. I recommend waiting to add the dressing until ready to serve. Enjoy! Leftovers keep for a few days in an airtight container in the fridge.

Nutrition