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Honeycrisp Apple Salad with Maple Thyme Vinaigrette

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A fresh and flavorful salad featuring crisp Honeycrisp apples, tender kale, sweet figs, smoky bacon, pomegranate arils, and feta cheese, tossed with a maple thyme vinaigrette. Perfect for a light lunch or seasonal side dish.

Ingredients

  • 3 tbsp maple syrup
  • 1/4 cup olive oil
  • 1 tbsp fresh thyme
  • 1 tbsp apple cider vinegar
  • 2 tbsp water
  • 1 tbsp Dijon mustard
  • Pinch of salt
  • 1 large bunch lacinato kale
  • 3 medium Honeycrisp apples
  • 6–8 fresh figs, halved
  • 6 slices bacon, cooked
  • 2/3 cup pomegranate arils
  • 1/2 cup feta cheese (more or less, to taste)
  • Squeeze of lemon juice

Instructions

  1. Cook the bacon according to package directions until crisp. Let cool, then crumble.
  2. Remove the thyme leaves from the stems. Add the maple syrup, olive oil, thyme, apple cider vinegar, water, Dijon mustard, and salt to a food processor. Blend for about 30 seconds until smooth and creamy.
  3. Remove the tough stems from the kale and slice the leaves into thin strips.
  4. Place the kale in a large serving bowl, add a squeeze of lemon juice, and massage with your hands until slightly softened.
  5. Add the sliced apples, halved figs, pomegranate arils, crumbled bacon, and feta cheese. Toss gently to combine.
  6. Drizzle with the maple thyme vinaigrette just before serving and toss again if desired.
  7. Serve immediately or refrigerate until ready to serve.

Notes

  • Wait to add the dressing until just before serving for the best texture.
  • The salad can be assembled a few hours ahead and stored covered in the refrigerator.
  • Leftovers keep for up to 3 days in an airtight container in the fridge.
  • Goat cheese can be substituted for feta if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/honeycrisp-apple-salad-with-maple-thyme-vinaigrette/