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Honeycrisp and Kale Salad with Maple Thyme Vinaigrette

This is the perfect fall salad! Made with bright kale, sweet Honeycrisp apples, crunchy bacon bits, juicy pomegranate seeds, fresh figs, and a sprinkle of feta. Let's not forget about the Maple Thyme Vinaigrette - it's the magical elixir that comes together in seconds and takes the whole salad right over the top!
Course Salad
Cuisine Healthy Food
Keyword Easy Salad Recipes, Fall Salad
Servings 4 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!
  • 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 the food processor attachment of your Oster® 3-in-1 Kitchen System. Secure the lid, and blend on medium for about 30 seconds to combine everything into a creamy, delicious dressing.
  • 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.
  • 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. Enojy! Leftovers keep for a few days in an airtight container in the fridge.