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This Autumn Kale Salad is the salad of the season. I make it with kale, apples, onions, pumpkin seeds, bacon, fried goat cheese, and a maple pumpkin salad dressing. I is the perfect fall salad. With just 20 minutes of prep, I’ll either serve it as a side or eat it as a complete meal.
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“Followed the recipe to a T, and it was amazing! Best salad I’ve ever had.” – Jennifer
The Ultimate Fall Salad
This seasonal kale salad recipe is the perfect fall salad, featuring crispy fried goat cheese, savory bacon, nutty pecans, and crunchy pumpkin seeds, tossed in the ultimate maple pumpkin dressing. I find there’s something special about cooking with seasonal ingredients, and this kale salad brings them all together perfectly, so every bite is packed with texture and flavor.
I love serving this salad as a side for dinner, but I find it is substantial enough on its own for lunch and is guaranteed to stave off hunger for a few hours.
Once the dressing is done, it takes me just 20 minutes to get this salad ready. The good news is that this dressing makes enough for two kale salads, though I find it yummy enough to use on other salads, too.
As a side, I can likely feed a group of 8, but as a main, this recipe will serve about 4 people.
Tips for Beginners
- Freezing the cheese is key before cutting. Once frozen, it will be easier to cut, as goat cheese is soft and it will crumble if it’s not very cold.
- Don’t forgo massaging the kale. Kale is very fibrous and chewy; massaging it before serving it helps soften it so it is easier to chew.
- No need to peel the apples. I like the skin, plus it adds a pop of color to the salad.
- Drizzle the apples with lemon juice. If you are worried the apples will turn brown, drizzle them with lemon juice before adding them to the salad.
- Store leftover dressing. Store the salad dressing in a container with lid, and it will keep in the refrigerator up to 1 week. Remember to shake well before each use.
Autumn Kale Salad with Apples and Fried Goat Cheese
Ingredients
Fried Goat Cheese
- 11 oz. goat cheese log
- olive oil for frying
- ¼ cup all-purpose flour
- 2 eggs lightly beaten
- 1 tbsp water
- ¾ cup seasoned panko breadcrumbs
Pumpkin Maple Dressing
- 1 cup 100% pure pumpkin puree
- ½ cup cider vinegar
- ¼ cup pure maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic minced
- ¾ tsp fine sea salt or kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp pumpkin spice
- ⅛ tsp crushed red pepper flakes
- ¾ tsp herbes de Provence or use 1 tbsp fresh thyme
- 1 cup good quality olive oil
Fall Kale Salad
- 6 cups loosely-packed kale; washed ribs removed & torn into small pieces
- 2 crisp apples washed & cut into slices
- ½ red onion very thinly sliced
- 6 slices bacon cut into ⅛ inch slices & crisped
- ½ cup honey roasted pecans
- ¼ cup toasted pumpkin seeds
- 8 fried goat cheese discs
Instructions
Make the Fried Goat Cheese
- Freeze the cheese log 20-30 minutes before cutting. Line a small baking sheet with parchment paper and spray the paper with non-stick cooking spray. When the cheese is cold, use floss to “cut” the log into ¼” rounds and, if necessary, reshape the cheese slices into smooth circles. Place the cheese rounds on the parchment-lined baking sheet and place in the freezer 10-15 minutes before frying.11 oz. goat cheese log
- When ready to fry, pour enough oil in a small, heavy-bottom pan/skillet to come halfway up the cheese circles. Heat the oil, over medium heat, to 340°F-350°F.olive oil
- Place the flour, the eggs whisked with water and the Panko in separate bowls and set the bowls next to each other.¼ cup all-purpose flour, 2 eggs, 1 tbsp water
- Press a cheese round in the flour (both sides), then in the egg/water mixture, and then in the panko breadcrumbs. Place it in the hot oil, and once the bottom, pan-side of the round is crispy and golden, turn the cheese over to fry the other side. Repeat with all cheese rounds, working in batches, until all are fried.¾ cup seasoned panko breadcrumbs
- Transfer cooked rounds to a paper towel-lined plate and set aside.
Make the Maple Pumpkin Dressing
- Combine all ingredients, except the oil, in a blender and process on purée until well blended.½ cup cider vinegar, ¼ cup pure maple syrup, 1 tsp Dijon mustard, 1 clove garlic, ¾ tsp fine sea salt or kosher salt, ½ tsp freshly ground black pepper, ½ tsp pumpkin spice, ⅛ tsp crushed red pepper flakes, ¾ tsp herbes de Provence
- With the blender on low, drizzle in the oil and process until the dressing is homogenous.1 cup good quality olive oil
- Pour into a lidded glass container and refrigerate until ready to use. Stir or shake well before each use.
Make the Kale Fall Salad
- Place the prepared kale in a large bowl and drizzle with 2 tablespoons Pumpkin Maple Dressing. With clean hands, gently massage the kale with the dressing, for a few minutes, until each kale piece is coated and has softened just a little.6 cups loosely-packed kale; washed, 1 cup 100% pure pumpkin puree
- Add half the apples, half the onion, half the bacon, half the pecans, and half of the pumpkin seeds.2 crisp apples, 6 slices bacon, ½ cup honey roasted pecans, ¼ cup toasted pumpkin seeds, ½ red onion
- Toss the salad gently.
- Top with the remaining half of each ingredient. Serve with one Fried Goat Cheese disc per person and extra Pumpkin Maple Dressing (on the side). Enjoy!8 fried goat cheese discs
Becky’s Tips
- Freezing the cheese beforehand makes it easier to slice.
- Massage the kale well so it’s easy to chew.
- No need to peel the apples; the peel is good for you and adds a pop of color.
- Drizzle the apples with lemon juice so they don’t turn brown.
- Store leftovers in the fridge for 2-3 days.
- The dressing can be made 1 week ahead of time; the bacon 5 days ahead; and the goat cheese discs, 2-3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Store
Leftover assembled kale salad will keep for 2-3 days. Though the kale leaves will get softer and the apples will turn slightly brown, the salad will still taste good. Leftover dressing will keep for up to 7 days.
Make Ahead
- Make the dressing up to 1 week ahead of time and store it in the fridge.
- Fry the bacon up to 5 days before you want to serve the salad and store it in the fridge.
- Prepare the goat cheese discs 2-3 days before you want to serve the salad and store them in the fridge in an airtight container.
When ready to serve, massage the kale, cut the apples, and prepare the salad as instructed.
Serving Suggestions
This butternut squash soup is the perfect cool-weather soup, and I find it perfect to pair with this salad, either for a hearty lunch or a light dinner. For a true comfort food meal, I’ll serve the kale salad as a side with this nourishing and cozy crockpot chicken pot pie. Otherwise, I like serving it with a rich main like salmon piccata, as the earthiness of the salad is a nice contrast to the salmon’s silky sauce.
More Salad Recipes
- I make this Peruvian Chopped Salad with lima beans, corn, and vibrant fresh veggies all drizzled with a simple vinaigrette.
- This Avocado Salad is loaded with tomatoes, cucumbers, corn, and red onion and dressed in a sweet and tangy dressing.
- Traditional Greek Salad features Juicy tomatoes, crisp cucumbers, crunchy peppers, creamy feta, and briny olives, tossed in a light Greek salad dressing.
Followed recipe to a T and it was amazing! Best salad I’ve ever had
I’m so glad to hear you enjoyed it, Jennifer!