The ultimate fall salad is here to brighten your seasonal table with crunch, color, and crave-worthy flavor. Packed with nutrient-rich vegetables and fruits, this autumn-inspired dish blends textures and tastes for a hearty, healthy bowl that’s as beautiful as it is delicious. Whether you’re serving it at a festive gathering or enjoying it as a weeknight dinner, this fall salad combines sweet, savory, tangy, and nutty elements in one satisfying bite. It’s more than a salad—it’s the season on a plate, dressed to impress.
Why You’ll Love This Fall Salad
This fall salad goes far beyond your standard bowl of greens. It’s bursting with seasonal produce like brussels sprouts, red cabbage, and crisp Honeycrisp apples, all tossed in a zesty lemon-maple vinaigrette. The maple-glazed pecans deliver a crave-worthy crunch, and the shaved vegan parmesan brings a rich, savory depth. Each bite is packed with nutrients, naturally gluten-free, completely plant-based, and perfect whether you’re entertaining guests or enjoying a cozy solo meal.
Ingredients
For the Maple Pecans:
- 1 cup pecans, chopped
- 1 tbsp extra virgin olive oil
- 1/2 tbsp pure maple syrup
- 1/4 tsp fine sea salt
For the Salad:
- 1 bunch lacinato kale, destemmed and finely sliced
- 1/2 small red cabbage, thinly shredded
- 10 oz brussels sprouts, trimmed and shredded
- 2 Honeycrisp apples, cored and julienned
- 1/2 cup pomegranate seeds (from 1 small pomegranate)
- 1/2 cup shaved vegan parmesan (Violife recommended)
For the Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice, freshly squeezed (about 2 small lemons)
- 4 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
Step-by-Step: How to Make The Ultimate Fall Salad
- Prepare the pecans: Preheat oven to 400°F and line a baking sheet with parchment paper. In a small bowl, stir together olive oil, maple syrup, and salt. Add chopped pecans, mix to coat thoroughly, and spread on the baking sheet. Bake for 7-10 minutes, checking around 6 minutes to prevent burning. Allow to cool.
- Massage the kale: In a large bowl, whisk together all dressing ingredients, reserving 2 tbsp lemon juice and 1 tbsp vinegar in a separate small bowl. Add kale to the large bowl and massage for about 15 seconds to tenderize.
- Combine base veggies: Add shredded brussels sprouts and red cabbage to the kale. Mix well to coat everything evenly.
- Prep the apples: Toss julienned apples in the reserved lemon juice and vinegar mixture to preserve color and crispness.
- Assemble the salad: Add apples, pomegranate seeds, cooled pecans, and vegan parmesan to the salad. Mix everything thoroughly. Serve right away or refrigerate for up to 4 hours.
Helpful Tips
- Soften kale by massaging it briefly with the dressing.
- A mandolin slicer ensures uniform, finely shredded cabbage and brussels sprouts.
- Save time by preparing the pecans and chopping vegetables ahead of time.
- Pre-soaking apples in citrus prevents browning and keeps them tasting fresh.
Substitutions And Variations
- Use curly kale or baby kale in place of lacinato kale.
- Replace Honeycrisp apples with Fuji or Pink Lady.
- Try walnuts or almonds instead of pecans.
- Add quinoa or wild rice for a heartier version.
- Include goat cheese or feta for a vegetarian twist.
Storage Instructions
Keep any leftovers in an airtight container in the refrigerator for up to two days. Be aware that apples and brussels sprouts may take on a purple hue from the cabbage after a day. For best appearance and taste, assemble the salad fresh when entertaining.
Nutritional Information
Per serving: 314 calories | 21g carbohydrates | 6g protein | 25g fat | 3g saturated fat | 169mg sodium | 652mg potassium | 5g fiber | 9g sugar | 5389 IU vitamin A | 127mg vitamin C | 127mg calcium | 2mg iron
Serving Suggestions
- Enjoy alongside a warm bowl of butternut squash soup.
- Pair with grilled tofu or tempeh for a complete plant-based meal.
- Serve as a holiday side dish or light lunch.
- Sprinkle with crispy chickpeas for added texture.
Frequently Asked Questions About The Ultimate Fall Salad
Can I make this salad ahead of time? Yes, many components like the pecans and chopped vegetables can be prepped in advance. For the best texture and flavor, combine everything the day you plan to serve it.
How do I keep the apples from browning? Mixing the apples with lemon juice and vinegar creates a protective layer that slows oxidation and keeps them looking fresh.
Can I add protein to this salad? Definitely! This salad pairs wonderfully with grilled tofu, tempeh, chickpeas, or even chicken for those not following a vegan diet.
Is this salad kid-friendly? Absolutely. The natural sweetness from the apples and maple-glazed pecans makes it enjoyable for kids. You can also adjust the acidity in the dressing to suit young taste buds.
What if I don’t have pomegranate arils? Dried cranberries work well as a substitute, offering a similar burst of sweetness and color.
Conclusion
Thank you for stopping by and checking out this delicious Ultimate Fall Salad recipe! I absolutely love how the earthy kale, tart apples, crunchy nuts, and tangy dressing come together for the perfect fall dish. It’s so simple to prepare, bursting with flavor, and flexible enough for any occasion—from everyday lunches to holiday feasts. I hope it becomes a new seasonal favorite in your kitchen. Happy cooking, and thank you for being a part of this amazing food-loving community!
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The Ultimate Fall Salad
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Fall Salad is a colorful mix of lacinato kale, crunchy apples, roasted maple pecans, and a tangy lemon dressing. It’s a perfect seasonal dish that’s easy to prep, loaded with nutrients, and full of fall flavor. Great for potlucks, holidays, or healthy weekday lunches.
Ingredients
1 cup chopped pecans
1 tbsp extra virgin olive oil
1/2 tbsp pure maple syrup
1/4 tsp fine sea salt
1 bunch lacinato kale, destemmed & finely sliced
1/2 small red cabbage, thinly shredded
10 oz brussels sprouts, shredded
2 Honeycrisp apples, julienned
1/2 cup pomegranate seeds
1/2 cup shaved vegan parmesan
1/4 cup extra virgin olive oil
1/4 cup lemon juice (about 2 small lemons)
4 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp pure maple syrup
Instructions
- Prepare the pecans: Preheat oven to 400°F and line a baking sheet with parchment paper. In a small bowl, stir together olive oil, maple syrup, and salt. Add chopped pecans, mix to coat thoroughly, and spread on the baking sheet. Bake for 7-10 minutes, checking around 6 minutes to prevent burning. Allow to cool.
- Massage the kale: In a large bowl, whisk together all dressing ingredients, reserving 2 tbsp lemon juice and 1 tbsp vinegar in a separate small bowl. Add kale to the large bowl and massage for about 15 seconds to tenderize.
- Combine base veggies: Add shredded brussels sprouts and red cabbage to the kale. Mix well to coat everything evenly.
- Prep the apples: Toss julienned apples in the reserved lemon juice and vinegar mixture to preserve color and crispness.
- Assemble the salad: Add apples, pomegranate seeds, cooled pecans, and vegan parmesan to the salad. Mix everything thoroughly. Serve right away or refrigerate for up to 4 hours.
Notes
For best presentation, assemble the salad the same day. You can pre-roast the pecans and pre-chop veggies to save time. Store leftovers in the fridge for up to 2 days—note color changes from the cabbage
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1/6 of salad
- Calories: 314
- Sugar: 9g
- Carbohydrates: 21g
- Protein: 6g