Looking for a not-boring potluck dish to bring to your next holiday gathering? Check out this Harvest Brie and Cheddar Apple Kale Salad recipe!

Loaded with a mix of savory, sweet, and salty flavors, this salad is both satisfying and festive. It’s packed with nutrients from kale, apples, nuts, and seeds, making it a perfect complement to indulgent meals. Plus, it’s great for leftovers, ensuring you can enjoy the goodness all week long!

Ingredients

For the salad:

  • 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

For the 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

Directions

  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!
Recipe from Half Baked Harvest.
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