Description

This Harvest Brie and Cheddar Apple Kale Salad is a delightful combination of roasted pecans and pumpkin seeds, crisp prosciutto, fresh kale, sweet Honeycrisp apples, and juicy pomegranate arils. Topped with creamy Brie and sharp cheddar cheeses, and dressed with a warm browned butter and sage vinaigrette, this salad balances savory, sweet, and smoky flavors perfect for autumn or any season.

Ingredients

Scale

Roasted Nuts and Seeds with Prosciutto

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, to taste
3 ounces thinly sliced prosciutto (omit to keep vegetarian)

Salad Base

6 cups shredded kale
2 Honeycrisp apples, thinly sliced
1 cup pomegranate arils

Cheeses

6 ounces Brie, cubed or in wedges
3/4 cup grated cheddar cheese

Braised Vinaigrette Dressing

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, to taste
Chili flakes, to taste

Instructions

Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Roast nuts, seeds, and prosciutto: In a bowl, toss together the pecans, pumpkin seeds, maple syrup, butter, ground chipotle, and ground cinnamon. Spread this mixture evenly in a single layer on the baking sheet. Lay the prosciutto slices around the nuts and seeds. Bake for approximately 10 minutes until the nuts and seeds are toasted and the prosciutto is crisp, watching carefully to avoid burning. Once done, sprinkle with flaky sea salt.
Combine salad base ingredients: While the nuts and prosciutto bake, place the shredded kale, thinly sliced Honeycrisp apples, and pomegranate arils into a large salad bowl and lightly toss to combine the fresh ingredients.
Make the browned butter vinaigrette: In a skillet over medium heat, melt the butter with the chopped shallot and fresh sage leaves. Cook, stirring occasionally, until the butter becomes browned and fragrant and the sage leaves turn crisp, about 5 minutes. Remove the skillet from the heat, then stir in the extra virgin olive oil, apple cider vinegar, honey or maple syrup, fresh thyme leaves, ground cinnamon, salt, black pepper, and chili flakes. Taste and adjust seasoning as needed.
Toss salad and assemble: Pour the warm vinaigrette over the salad mixture and toss thoroughly to distribute the dressing evenly throughout the kale, apples, and pomegranate. Finally, top the salad with the toasted nut and seed mixture, crispy prosciutto, cubed Brie, and grated cheddar cheese. Serve immediately and enjoy the vibrant flavors and textures.

Notes

Omit the prosciutto to make this salad vegetarian.
For a vegan version, substitute Brie and cheddar with plant-based cheeses and use a vegan butter alternative.
Watch the nuts and prosciutto closely while roasting to avoid burning.
Use freshly grated cheddar for best flavor and texture.
Feel free to swap out pecans or pumpkin seeds for your favorite nuts or seeds.
This salad is best served fresh but can be refrigerated briefly without cheese topping for meal prep.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Baking
Cuisine: American

Keywords: kale salad, autumn salad, fresh apple salad, roasted nuts, prosciutto salad, brie cheese, cheddar cheese, browned butter vinaigrette, pomegranate salad, fall recipe