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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!
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!
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.
Ingredients
- 1/2 cup raw pecans
- 1/2 cup pumpkin seeds
- 1 tablespoon salted butter
- 2 tablespoons maple syrup
- 1/2 teaspoon ground chipotle
- 1/4 teaspoon ground cinnamon
- flaky sea salt
- 3 ounces thinly sliced prosciutto (omit if vegetarian)
- 6 cups shredded kale
- 2 Honeycrisp apples, thinly sliced
- 1 cup pomegranate arils
- 6 ounces Brie, cubed or wedges
- 3/4 cup grated cheddar cheese
Apple Vinaigrette
- 2 tablespoons salted butter
- 1 shallot, chopped
- 8 leaves fresh sage
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 teaspoons honey or maple syrup
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon ground cinnamon
- salt and black pepper
- chili flakes
Instructions
- 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!
HI Tieghan! Happy New Year – do you think this salad would work with spinach instead of Kale?
Hi Tamara,
Totally, that will work nicely for you. I hope you love this recipe! xx
I am still reviewing the recipes I made from Thanksgiving. This Kale salad was the star with all the beautiful colors and flavors. Served with the richness of the Roasted and Smoked Turkey, Make-ahead fondue Mashed Potatoes, Make-ahead Gravy, Kenji’s stuffing, Whole Roasted Cauliflower with Tahani and dates from your cookbook (for the vegetarians) and the beautiful Brioch Herb Rolls. I think Christmas Eve dinner will be simpler… maybe, lol
Happiest of Holidays to you and your family.
Thank you so much, Kym:) I truly appreciate you making so many recipes over the holidays, it means so much to me! So glad this was enjoyed! Have the best week! xT
Do you massage the kale with olive oil or anything prior to adding it to the salad? Planning to make this for Thanksgiving!
Hi Nancy,
I didn’t massage the kale for this recipe, but you can if you want to:) I hope you love this recipe! xx
Do you think this would work with arugula instead of kale? Want to substitute for an allergy!
Hey Lizzie,
Totally, that will work nicely for you! I hope you love this recipe. Happy Friday! xx
Hello – what should you do if you are making it ahead of time? Since the dressing has butter in it can it still be served at room temp? Or should you reheat it up?
Hi Anne,
You can just warm the dressing:) If you make this ahead of time just keep it covered tightly. I hope you love this recipe! xT
Really delicious and autumnal recipe. I made this for a dinner party with several vegetarians and everyone loved it.
Yay!! So glad to hear this, Jessica! Thanks so much for making this recipe and your comment! xx
I plan on making it this week! I’m already salivating, haha. What would you say pairs well with this salad as an entree?
Lol thanks so much, Kiana!! Here are some dishes you might enjoy:
https://www.halfbakedharvest.com/red-wine-braised-pot-roast/
https://www.halfbakedharvest.com/apple-cider-smothered-chicken/
https://www.halfbakedharvest.com/tomato-basil-pasta-shells/
I hope this helps, please let me know if you have any other questions! xT
Made this for the second time tonight. Absolutely love it! So many flavors that make it fun and interesting. I substituted sharp white cheddar cubes for the brie and grated cheddar, which we preferred over the soft brie. It will be made again!!
Yay!! Thanks so much, Sara! So glad you have been enjoying this salad! Have the best November week! Xx
you too – making your creamy tortilla soup tonight. We pretty much eat your recipes all week – haha! got my parents doing that too.
Can you make the nuts and prosciutto ahead of time?
Hey Susie,
Totally, that will be just fine for you to do! xx
I made this for Book Club and it was a major hit!! So incredibly good with tons of flavors! Definitely saving this one and will have to make for Thanksgiving!
Hey Cari,
Fantastic! So glad to hear this recipe was enjoyed, thanks for sharing with others! Happy Friday! xx
Made this for a fall crafting night with gal pals and every single person in the room demanded the recipe, really excellent marriage of flavors and textures. I’ll be making it again real soon.
Hey Molly,
Thank you so much for trying this recipe! Love to hear that it turned out well for you:) Thanks for sharing with others! Happy Thursday! xT