Name: Autumn Kale Salad with Fennel, Honeycrisp, and Goat Cheese
Prep time: PT-487654H44M12S
Total time: 15 min
Cuisine: Seasonal/Fall-Inspired
Ingredients: 1 very large bunch kale; 1 medium Honeycrisp apple; 1 medium bulb fennel; 3 ounces chilled goat cheese, crumbled (about 1/3 cup); 1/3 cup dried cranberries; 1/4 cup pepitas (pumpkin seeds) or chopped pecans; 1/4 cup olive oil; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 2 teaspoons Dijon mustard; 1/8 teaspoon salt; Freshly ground black pepper, to taste

Why You’ll Love This Recipe

Crisp, sweet, tangy, and nutty flavors in every bite
Packed with seasonal fall ingredients
Easy to prepare in under 20 minutes
Perfect as a light meal or side dish
Colorful and visually appealing for entertaining

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salad:

1 very large bunch of kale
1 medium Honeycrisp apple
1 medium bulb fennel
3 ounces chilled goat cheese, crumbled (about ⅓ cup)
⅓ cup dried cranberries
¼ cup pepitas (pumpkin seeds) or chopped pecans

Dressing:

¼ cup olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon maple syrup
2 teaspoons Dijon mustard
⅛ teaspoon salt
Several twists of freshly ground black pepper

Directions

Prep the salad ingredients: Remove tough stems from the kale and chop or tear leaves into bite-sized pieces. Thinly slice the fennel and Honeycrisp apple.
Make the dressing: In a small bowl, whisk together olive oil, lemon zest, lemon juice, maple syrup, Dijon mustard, salt, and black pepper until well combined.
Assemble the salad: In a large bowl, combine kale, sliced apple, fennel, dried cranberries, and pepitas. Pour the dressing over the salad and toss well to coat.
Add the cheese: Sprinkle crumbled goat cheese over the top and gently toss or leave as a garnish. Serve immediately.

Servings and Timing

This recipe serves 4–6 people. Prep time is 10–15 minutes, total time about 15 minutes.

Variations

Swap Honeycrisp apples for Fuji or Gala apples.
Replace pepitas with toasted walnuts or pecans for extra crunch.
Add thinly sliced pears for a sweeter variation.
Include roasted butternut squash cubes for a heartier salad.
Use a maple-balsamic vinaigrette instead of lemon dressing for a richer flavor.

Storage/Reheating

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Toss with dressing and goat cheese just before serving to maintain freshness and texture.

FAQs

Can I make this salad ahead of time?

Yes, prep kale, apple, and fennel in advance, but add dressing and goat cheese just before serving.

Can I make it vegan?

Yes, omit goat cheese or use a plant-based cheese alternative.

Can I use other greens instead of kale?

Yes, baby spinach, arugula, or mixed greens work well for a lighter version.

How do I prevent apples from browning?

Toss apple slices in a small amount of lemon juice before adding to the salad.

Can I add protein?

Yes, roasted chicken, quinoa, or chickpeas make this a heartier main-dish salad.

Conclusion

Autumn Kale Salad with Fennel, Honeycrisp, and Goat Cheese is a bright, flavorful, and nutrient-rich salad perfect for fall. With crisp kale, sweet apples, aromatic fennel, tangy goat cheese, chewy cranberries, and crunchy pepitas, every bite is a balance of textures and flavors. Quick to assemble and visually stunning, this salad is ideal for seasonal lunches, dinners, or gatherings.

Autumn Kale Salad with Fennel, Honeycrisp, and Goat Cheese