Crunchy Honeycrisp Apple & Kale Salad with Toasted Nuts

Who else is obsessed with fall kale salads?

I could honestly eat this every day. It’s the kind of salad that made me want to lick the bowl — a reaction I usually reserve for pizza, mac and cheese or eggs on toast. This salad changed that.

This harvest kale salad is exactly what I want on rotation all autumn. The flavors are rich, layered and comforting in that unmistakably fall way. I’ve been dying to share it because it’s seriously one of the best salads I’ve made lately.

I prefer lacinato (Tuscan) kale for this salad. It’s heartier and less “kale-ish” than curly green kale, and when shredded it has the perfect texture to hold onto dressing and toppings. If you haven’t tried it, give it a chance — it really makes a difference.

This recipe includes two different nut components, which might feel a little fancy but they’re worth the effort. First are smoky honey pepita clusters baked in the oven. They’re crunchy, slightly sweet and have a smoky finish — great on the salad or eaten on their own as a snack.

The second nut is sweet-and-spicy pecans toasted on the stovetop with honey, red pepper flakes and a hint of nutmeg. They toast quickly and fill the kitchen with an amazing aroma.

Together, the pepita clusters and pecans add contrasting textures and flavors that elevate the salad — but feel free to use one or the other if you prefer. Either way, they’re a delicious investment in the finished dish.

The star of this salad is the dressing: a cinnamon shallot vinaigrette. A reader recommended it, and I’m so glad she did. The combination of red wine vinegar, diced shallot, garlic, a touch of cinnamon and olive oil creates a bright, warm and slightly sweet dressing that pairs perfectly with apples, kale and the nutty toppings.

There’s a little bit of freshly grated sharp white cheddar in the salad because sharp cheddar and Honeycrisp apples are unbeatable together. The cheese is just a finishing touch rather than the main focus, letting the apples, kale and dressing shine.

Below you’ll find the full recipe with ingredient groups and step-by-step instructions so you can make the pepita clusters, sweet-and-spicy pecans, cinnamon shallot vinaigrette and the salad itself. The components are straightforward and most can be prepared ahead, which makes assembling the salad quick when you’re ready to eat.