At this point, my harvest salad is an HBH tradition. About this time, every single season for the last six years, I’ve shared a new seasonal salad that ends up being my favorite salad of the year. And this year’s does not disappoint. It’s the best of the bunch, and I’ve been waiting for weeks to share it! This year’s harvest salad was inspired by the original—honestly, vintage at this point—that I shared back in 2012. It was kale with warm, melty brie and croutons. Genius, right? I swear, I had some of the best ideas back in the day! Looking back at that salad made me think about how delicious Brie in a salad is. We tend to think of Brie only as an appetizer, but you all, it’s so versatile. Along with cheddar, it’s one of the best cheeses to pair with a sweet, crisp Honeycrisp apple. So I did exactly that, and the salad grew even bigger and better from there. This is so good!
Let’s get into the details
Ingredients
pecans pumpkin seeds salted butter maple syrup ground chipotle ground cinnamon flaky sea salt prosciutto kale Honeycrisp apples pomegranate arils brie sharp white cheddar shallots sage olive oil honey thyme chile flakes
Steps Step 1: make the candied seeds and nuts On a baking sheet, toss the raw pecans and pumpkin seeds with salted butter, spicy chipotle, sweet cinnamon, and maple syrup. On the opposite side of the baking sheet, arrange the prosciutto. Bake everything until the nuts and seeds are caramelized, and the prosciutto is crispy. Watch closely! Because of the sugars, the pecans and pumpkin seeds burn quickly. Sprinkle with sea salt.
Step 2: prepare the salad Find your favorite salad bowl and add the kale. I like to use Tuscan kale, but the curly variety works great too. Add the Honeycrisp apples and the pomegranate arils.
Step 3: make the vinaigrette Now, take a couple of tablespoons of salted butter and melt it with the shallots and sage. Cook until the butter browns around the shallots and the sage is crispy. It will smell so delicious. Once the butter is browned, remove the skillet from the burner and chop the crispy sage. Then, add it back to the skillet with olive oil, apple cider vinegar, honey, thyme, and chile flakes. Season the vinaigrette to taste with salt and pepper.
Step 4: toss the salad At this point, you can pour the warm vinaigrette over the salad. Toss well to ensure the greens are coated in the yummy vinaigrette. Then, finish the salad with the candied pecans and pumpkins, plus the crispy prosciutto from step 1. Add wedges of brie and shredded sharp white cheddar cheese. Step 5: serve Serve the salad after you toss it. Once the vinaigrette is added, eat it up right away to ensure the prosciutto remains crunchy! It’s so delicious this way!
Final Thoughts!
This salad is the best marriage of warm, spicy, sweet, and salty autumn flavors. It’s going to surprise you. And don’t skimp on anything here. It all has to be included. Promise it will be perfect. You can enjoy this all season long, then carry it into the holidays for entertaining season. This salad never disappoints!
Looking for other fall salad recipes? Here are a few ideas: Butternut Squash Orzo Salad with Candied Bacon Fall Harvest Roasted Butternut Squash and Pomegranate Salad Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette Pomegranate Salad with Maple Candied Walnuts Lastly, if you make this Harvest Brie and Cheddar Apple Kale Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
