This post may contain affiliate links. Please read my disclosure policy.
This Fall Kale Salad is hearty, flavor-packed, and easy to make! It is restaurant worthy, and has been our Autumn salad that is on repeat all season long. It’s also super customizable!
With massaged kale, sweet cranberries, tangy dressing, and crunchy candied walnuts, it’s naturally gluten-free, omit the Parmesan to make dairy-free, and works wonderfully as a holiday side dish or make-ahead salad for the week.
Why You’ll Love This Fall Salad
I make a salad nearly every week, no matter the season. In the summer, I stick with bright, refreshing recipes like my sweet cucumber salad and cucumber and sweet pepper salad. However, in the fall, I start leaning towards cozier, more filling options like my Apple, Sweet Potato and Kale Quinoa Salad, and now this fall salad is one of my absolute favorite recipes!
Made with crisp kale, a tangy homemade dressing, and sweet candied walnuts, it’s crisp, hearty, sweet, and savory all at once. Plus, it stores well and tastes even better the next day! So, I often like to prepare a big bowl of it to keep in the fridge for quick lunches or easy dinner sides throughout the week.
It’s also fabulous as a side dish for holidays and can easily be customized with any ingredients you have on hand. I like to prepare it a day in advance, and it’s a lifesaver knowing I have one less thing to cook while I’m finishing my roasted turkey and cheesy scalloped potatoes.
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Shallot Dressing: I combine apple cider vinegar, shallot, Dijon mustard, honey, salt, olive oil, garlic, and pepper for a tangy dressing. To save time, feel free to use store-bought dressing if preferred.
- Candied Walnuts: Start with raw walnut halves. Then, use egg whites and water to create a coating that helps the seasonings stick to the nuts and creates a crisp exterior, and finish with a maple sugar (or coconut sugar), cinnamon, and salt mixture for a sweet, salty flavor.
- Kale: I prefer dinosaur kale, but any kale will work. Just make sure to chop it and remove any stems. Massage the kale with olive oil, salt, and apple cider vinegar ot break down any tough fibers and add flavor.
- Red Onion: This adds a delicious tang and satisfying crunch. For a slightly milder flavor, soak the onion in water and drain it before adding it to the salad.
- Avocado: Look for dark green avocados that give just slightly when squeezed. Sliced, this adds a creamy consistency and good-for-you omega fats!
- Dried Cranberries: These add a chewy texture and extra sweetness. I prefer using reduced-sugar or low-sugar cranberries, but any kind will work.
- Parmesan: For the best taste and texture, buy a block of Parmesan cheese and grate it/shave it yourself.
See below for swaps and substitutions!
How to Make a Fall Salad with Shallot Dressing
- Make candied walnuts. Toss walnuts in an egg white mixture followed by a sugar-spice mixture, spread them in an even layer on a parchment paper-lined baking sheet, and roast in the oven until golden and fragrant, flipping frequently. Set aside to cool.
- Prepare the dressing. Whisk vinegar, shallot, Dijon, honey, and salt in a small bowl or mason jar. Slowly stream in the olive oil, whisking to emulsify, and stir in the garlic and pepper.
- Massage the kale. Place the kale in a large bowl, add olive oil, salt, and apple cider vinegar. Then, massage with your hands until it becomes tender, and rest. Don’t skip massaging, or your salad will be bitter!
- Combine the ingredients. Add the red onion, avocado, cranberries, Parmesan, and candied walnuts to the bowl. Drizzle the dressing on top, and toss to coat. Enjoy!
Kitchen Tools I Use
Possible Variations
- Kale: Not a fan of kale? Use any other fresh greens, such as peppery arugula, spinach, or Romaine lettuce instead. Skip massaging the greens if not using kale.
- Cheese: Swap the Parmesan with goat cheese, feta cheese, mozzarella, or blue cheese crumbles. You can use plant-based cheese, or omit it completely to keep the salad dairy-free.
- Grains: Make this fall salad even heartier by adding quinoa or farro.
- Nuts: Swap the walnuts with almonds, pecans, pistachios, pepitas, or pumpkin seeds if preferred.
- Sweets: Swap the cranberries for apples, pomegranate arils (pomegranate seeds), pears, or halved grapes!
- Produce: Add roasted sweet potatoes, butternut squash, acorn squash, delicata squash, roasted cauliflower, broccoli, or air fryer Brussels sprouts for extra texture and flavor.
- Protein: Turn this salad into a main course by adding air fryer chicken breast, shrimp, air fryer salmon, steak, even crispy chickpeas.
More Salad Recipes To Try
Fall Kale Salad with Shallot Dressing and Candied Walnuts
This hearty kale salad is the perfect mix of crisp greens, sweet cranberries, tangy dressing, and crunchy candied walnuts. It’s a fall favorite that works beautifully as a holiday side dish or a make-ahead salad for the week.
Ingredients
Candied Walnuts
- 1 egg white
- 1 teaspoon water
- 2 cups walnut halves
- 2 Tablespoons maple sugar or coconut sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Shallot Dressing
- 1/4 cup apple cider vinegar
- 1 shallot finely minced
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- Pinch of salt
- 1/3 cup olive oil
- 1 garlic clove minced
- Freshly ground black pepper to taste
Kale Salad
- 8 cups chopped kale stems removed
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 2 Tablespoons apple cider vinegar
- 1/2 red onion diced
- 3/4 cup candied walnuts recipe below
- 1 avocado diced
- 1/2 cup dried cranberries
- 1 cup grated or shaved Parmesan
Instructions
Make the Candied Walnuts
- Preheat oven to 250°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg white and water until frothy.
- In a separate bowl, combine maple sugar, cinnamon, and salt.
- Toss walnuts first in the egg white mixture, then coat in the sugar-spice mixture.
- Spread evenly on the baking sheet and bake for 30 minutes, flipping every 10–15 minutes. Let cool completely before using.
Make the Dressing
- In a small bowl or jar, whisk together vinegar, shallot, Dijon, honey, and salt.
- Slowly stream in olive oil while whisking until emulsified.
- Stir in garlic and freshly ground black pepper. Set aside.
Prepare the Salad
- Destem kale. Place kale in a large bowl. Add olive oil, salt, and apple cider vinegar. Massage with clean hands for 1–2 minutes until softened. Let sit for 10 minutes.
- Add red onion, cranberries, Parmesan, and candied walnuts.
- Pour over the shallot dressing and toss until well coated.
Notes
Storage: Leftovers will keep fresh in an airtight container in the fridge for 3-5 days. Stir to redistribute the ingredients before serving.
Possible Variations:
- Kale: Not a fan of kale? Use any other fresh greens, such as peppery arugula, spinach, or Romaine lettuce instead. Skip massaging the greens if not using kale.
- Cheese: Swap the Parmesan with goat cheese, feta cheese, mozzarella, or blue cheese crumbles. You can use plant-based cheese, or omit it completely to keep the salad dairy-free.
- Grains: Make this fall salad even heartier by adding quinoa or farro.
- Nuts: Swap the walnuts with almonds, pecans, pistachios, pepitas, or pumpkin seeds if preferred.
- Sweets: Swap the cranberries for apples, pomegranate arils (pomegranate seeds), pears, or halved grapes!
- Produce: Add roasted sweet potatoes, butternut squash, acorn squash, delicata squash, roasted cauliflower, broccoli, or air fryer Brussels sprouts for extra texture and flavor.
- Protein: Turn this salad into a main course by adding air fryer chicken breast, shrimp, air fryer salmon, steak, even crispy chickpeas.
Nutrition
Serving: 1servingCalories: 532kcalCarbohydrates: 25gProtein: 10gFat: 46gSaturated Fat: 6gPolyunsaturated Fat: 16gMonounsaturated Fat: 17gCholesterol: 11mgSodium: 658mgPotassium: 375mgFiber: 6gSugar: 14gVitamin A: 2250IUVitamin C: 23mgCalcium: 210mgIron: 2mg
