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Photography of kale apple salad on a large white plate set on a white surface.

Autumn Kale Apple Salad with Goat Cheese & Pistachios

  • Author: Lauren Grant of Zestful Kitchen
  • Total Time: 10 minutes
  • Yield: Makes 6 cups (Serves 4 as a side dish or 2 as a main dish) 1x
  • Category: Salad


This fall-inspired kale apple salad is simple yet flavorful. Made with tender baby kale and tossed with a thyme and maple vinaigrette, this healthy salad is delicious with any fall menu.



For the salad:

1 container baby kale (5 ounces) or 5 cups chopped kale

1 medium Honeycrisp apple, cored and thinly sliced

½ cup crumbled fresh goat cheese (2 ounces)

¼ cup roasted and salted shelled pistachios

For the vinaigrette

2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

3 teaspoons minced shallot

2 teaspoons chopped fresh thyme

Salt and pepper to taste


For the salad:

In a serving bowl combine kale, apple, goat cheese, and pistachios.


For the vinaigrette:

Whisk together olive oil, vinegar, maple syrup, shallot, and thyme; season with salt and pepper.


Drizzle vinaigrette over salad, toss to combine and serve.


Add some protein to make this salad a main dish. I like to add grilled chicken, crispy prosciutto or crispy tofu.

Equipment you’ll need for this recipe:

  • Large bowl—that’s it!

What you’ll need for this recipe:

Baby akle

Honeycrisp apple

Goat cheese (Chevre)


Maple syrup

Fresh thyme



  • Serving Size: 1½ cups
  • Calories: 227
  • Sugar: 8g
  • Sodium: 108mg
  • Fat: 16g
  • Saturated Fat: 5g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 7.5g
  • Cholesterol: 15mg
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