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fall harvest kale salad

Fall Harvest Kale Salad

Lexi Finke
A deliciously flavorful fall salad made with marinated kale, honey crisp apples, sweet potatoes, cranberries, creamy goat cheese, and a honey vinaigrette dressing. This salad is so satisfying, and can be used as a meal or a side!
5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine American
Servings 4 servings


For Salad:

  • 1 bunch kale stems removed
  • 1 sweet potato diced & roasted
  • 1 honeycrisp apple sliced
  • 1/3 cup dried cranberries
  • 1/4 cup walnuts chopped
  • 1/4 cup goat cheese or feta

For Dressing:

  • 1/4 cup olive oil
  • 3 tbsp balsamic or red wine vinegar
  • 3 tbsp apple juice
  • 3 tbsp honey
  • 1/2 tsp italian seasoning
  • 1/4 tsp garlic powder


  • Start by prepping all of your ingredients. Remove kale from stems and rinse (or buy pre-cut, pre-washed kale). Make sure the kale is mostly dry after rinsining using a salad spinner or paper towels. Dice the apple into small pieces.
  • Dice the sweet potato in to small cubes. Roast in the oven at 400 degrees F for about 20 minutes (or in the air fryer for 10 or so). I like to have the sweet potato prepped and ready to go beforehand to save time.
  • Assemble your salad. Add kale, apples, roasted sweet potatoes, dried cranberries, walnuts, and goat cheese. Add some dressing and toss.
  • Optional: Massage your kale using your hands by adding the dressing to the kale before the toppings.


Store the salad (dry) and salad dressing separately for any leftovers.
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