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Harvest Brie and Cheddar Apple Kale Salad: Shredded kale, Honeycrisp apples, pomegranates, candied seeds/nuts, and crispy prosciutto are tossed with a brown butter sage and apple cider vinaigrette. Then, wedges of creamy Brie and sharp white cheddar cheese are added—the perfect balance of savory, sweet, and salty fall flavors. A staple salad for the season with lots of creamy cheeses and crunch!
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!
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!
Harvest Brie and Cheddar Apple Kale Salad
Servings: 6
Calories Per Serving: 549 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 375° F. Line a baking sheet with parchment paper. 2. On the baking sheet, toss together the pecans, pumpkin seeds, maple syrup, butter, chipotle, and cinnamon. Arrange in a single layer. Lay the prosciutto around the seeds/nuts. Bake for 10 minutes or until the seeds/nuts are toasted and the prosciutto is crisp. Watch closely. Sprinkle with sea salt.3. Meanwhile, in a salad bowl, combine the kale, apples, and pomegranate arils.4. To make the vinaigrette. In a skillet, cook the butter, shallot, and sage leaves over medium heat until the butter is browned and the sage is crisp, 5 minutes. Remove from the heat. Add the olive oil, apple cider vinegar, honey, thyme, cinnamon, salt, pepper, and chili flakes. Taste and adjust as needed.5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts/seeds, prosciutto, grated cheddar, and brie. Eat and enjoy!
