Harvest Brie & Cheddar Apple Kale Salad with Maple Chipotle Pecans

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Created on August 11th, 2025 at 05:50 pm

Harvest Apple Kale Salad

This vibrant Harvest Brie & Cheddar Apple Kale Salad is the ultimate cozy-meets-fresh fall dish 🍂 Crisp Honeycrisp apples, creamy brie, sharp cheddar, and a sweet-spicy crunch of maple chipotle pecans come together with a warm sage apple vinaigrette. It’s the kind of salad that feels like a feast.

⏱️ Time Breakdown:

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 6
Calories Per Serving: 549 kcal

📝 Ingredients:

Salad

½ cup raw pecans
½ cup pumpkin seeds
1 tbsp salted butter
2 tbsp maple syrup
½ tsp ground chipotle
¼ tsp ground cinnamon
Flaky sea salt, to taste
3 oz thinly sliced prosciutto (omit for vegetarian)
6 cups shredded kale
2 Honeycrisp apples, thinly sliced
1 cup pomegranate arils
6 oz Brie cheese, cubed or cut into wedges
¾ cup grated cheddar cheese

Apple Vinaigrette

2 tbsp salted butter
1 shallot, chopped
8 fresh sage leaves
⅓ cup extra virgin olive oil
¼ cup apple cider vinegar
2 tsp honey or maple syrup
1 tbsp fresh thyme leaves
¼ tsp ground cinnamon
Salt & black pepper, to taste
Pinch of chili flakes

👩‍🍳 Step-by-Step Instructions:

Toast & Crisp: Preheat oven to 375°F. Line a baking sheet with parchment paper. On the sheet, toss pecans, pumpkin seeds, maple syrup, butter, chipotle, and cinnamon until coated. Spread evenly. Lay prosciutto slices around the mixture. Bake for about 10 minutes, watching closely, until nuts/seeds are golden and prosciutto is crisp. Sprinkle with flaky sea salt.
Base Layer: In a large salad bowl, combine shredded kale, sliced apples, and pomegranate arils.
Make the Vinaigrette: In a skillet over medium heat, melt butter with chopped shallot and sage leaves. Cook until butter is browned and sage is crisp (about 5 minutes). Remove from heat and whisk in olive oil, apple cider vinegar, honey, thyme, cinnamon, salt, pepper, and chili flakes. Taste and adjust seasoning.
Assemble: Drizzle warm vinaigrette over the kale mixture, tossing gently to coat.
Top & Serve: Scatter toasted nuts/seeds and crisped prosciutto over salad. Finish with grated cheddar and cubes of creamy brie. Serve immediately and enjoy! 🥗

💡 Pro Tips:

Storage: Store dressed salad for up to 1 day in the fridge; undressed kale mix will keep 3–4 days.
Vegetarian Swap: Omit prosciutto and add roasted chickpeas for extra protein.
Nut-Free Option: Use sunflower seeds instead of pecans/pumpkin seeds.
Serving Idea: Serve alongside roasted chicken or as a festive holiday starter.

📊 Nutrition Info (Per Serving):

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	549	16g	32g	38g	6g	15g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.