Kale and Fall Fruit Salad with Cider Poppy Seed Dressing Recipe

Introduction

This Kale and Fall Fruit Salad with Cider Poppy Seed Dressing is a vibrant and refreshing way to celebrate autumn’s bounty. Combining crisp kale, sweet and tangy fruits, creamy cheeses, and a zesty dressing, it’s perfect as a light lunch or a side dish for dinner.

Ingredients

• 4 cups baby kale
• 4 figs, quartered
• 1 ripe pear, cored and thinly sliced (squeeze with lemon juice to prevent browning)
• 1 cup grapes, halved
• 1/4 cup dried cranberries
• 1/4 cup pomegranate seeds
• 1/2 cup red currants (optional)
• 1/4 cup crumbled blue cheese
• 1/4 cup Camembert or Brie, cut in small wedges or chunks
• 1/4 cup roughly chopped toasted hazelnuts
• 1/4 cup extra virgin olive oil
• 1/4 cup cider vinegar
• 1/4 cup cider
• 1 teaspoon mustard
• 1 teaspoon honey
• 1 tablespoon poppy seeds
• Pinch of salt
• Black pepper to taste

Instructions

1. Step 1: Place the baby kale in a wide, shallow salad bowl as the base for your salad.
2. Step 2: Arrange the quartered figs, sliced pear, halved grapes, dried cranberries, pomegranate seeds, red currants (if using), blue cheese, Camembert or Brie, and toasted hazelnuts evenly over the kale.
3. Step 3: Combine the extra virgin olive oil, cider vinegar, cider, mustard, honey, poppy seeds, salt, and black pepper in a mason jar or a wide-mouth jar.
4. Step 4: Use an immersion blender to blend the dressing until creamy and well combined.
5. Step 5: Drizzle the cider poppy seed dressing over the salad just before serving and toss gently to coat everything evenly.

Tips & Variations

• Substitute toasted walnuts or pecans for hazelnuts for a different crunch and flavor.
• For a vegan version, replace the cheeses with marinated tofu or omit them altogether.
• If fresh figs are not available, dried figs soaked briefly in warm water make a good alternative.
• Add a handful of cooked quinoa or farro for a more filling meal.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separately and add it just before serving to maintain the salad’s freshness and texture. If the salad becomes slightly wilted, toss it gently to revive the kale.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular kale instead of baby kale?

Yes, you can use regular kale, but it’s best to remove the tough stems and massage the leaves with a little olive oil or lemon juice to soften them before assembling the salad.

How can I prevent the pear slices from browning?

Squeezing fresh lemon juice over the sliced pears immediately after cutting helps prevent browning by slowing down oxidation, keeping your salad visually appealing and fresh.

Kale and Fall Fruit Salad with Cider Poppy Seed Dressing Recipe

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4.7 from 137 reviews

A vibrant and wholesome Kale and Fall Fruit Salad featuring baby kale, seasonal fruits like figs, pears, grapes, cranberries, and pomegranate seeds, complemented with creamy blue cheese and Camembert, crunchy toasted hazelnuts, and dressed in a tangy and slightly sweet cider poppy seed dressing for a perfect balance of flavors and textures.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 4 cups baby kale
• 4 figs, quartered
• 1 ripe pear, cored and thinly sliced (squeeze with lemon juice to prevent browning)
• 1 cup grapes, halved
• 1/4 cup dried cranberries
• 1/4 cup pomegranate seeds
• 1/2 cup red currants (optional)
• 1/4 cup crumbled blue cheese
• 1/4 cup Camembert or Brie, cut into small wedges or chunks
• 1/4 cup roughly chopped toasted hazelnuts

Cider Poppy Seed Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup cider vinegar
• 1/4 cup cider
• 1 tsp mustard
• 1 tsp honey
• 1 Tbsp poppy seeds
• Pinch of salt
• Black pepper to taste

Instructions

1. Prepare the kale: Place the 4 cups of baby kale in a wide, shallow salad bowl to create the base of the salad.
2. Add the toppings: Arrange the quartered figs, pear slices (pre-squeezed with lemon juice to avoid browning), halved grapes, dried cranberries, pomegranate seeds, and optional red currants evenly on top of the kale. Then add the crumbled blue cheese, small wedges of Camembert or Brie, and sprinkle with roughly chopped toasted hazelnuts for texture and flavor contrast.
3. Make the dressing: Add the extra virgin olive oil, cider vinegar, cider, mustard, honey, poppy seeds, a pinch of salt, and black pepper into a wide-mouth mason jar or similar container. Using an immersion blender, blend the ingredients until the dressing achieves a creamy and well-emulsified consistency.
4. Dress the salad: Just before serving, drizzle the prepared cider poppy seed dressing evenly over the salad to coat all ingredients lightly, ensuring every bite is flavorful.

Notes

• To prevent the pear slices from turning brown, squeeze fresh lemon juice on them immediately after slicing.
• The dressing can be prepared in advance and stored in the refrigerator for up to 3 days; shake or blend again before use.
• Red currants are optional but add a bright tartness and color contrast to the salad.
• For a nut-free version, omit the toasted hazelnuts or substitute with seeds like pumpkin or sunflower seeds.
• Use fresh, ripe figs and pears for the best flavor and texture.

Keywords: Kale Salad, Fall Fruit Salad, Poppy Seed Dressing, Healthy Salad, Seasonal Salad, Blue Cheese Salad, Nutty Salad