Why You’ll Love this Crisp September Kale Salad
When the leaves start turning and there’s that first hint of autumn in the air, nothing captures the essence of September quite like this kale salad.
I’m obsessed with how the crisp honeycrisp apples and fresh figs play against the hearty kale. The pancetta adds that perfect salty bite, while goat cheese brings creamy tanginess to every forkful.
What really makes this salad sing? That maple cider vinaigrette. It’s sweet, tangy, and infused with warm nutmeg that just screams fall.
Plus, the quick-pickled onions cut through the richness, adding bright acidity. Don’t you love when healthy tastes this good?
What Ingredients are in Crisp September Kale Salad?
This Crisp September Kale Salad is basically fall in a bowl, bringing together all those wonderful seasonal flavors that make autumn so special. The combination of hearty kale with sweet fruit, salty pancetta, and tangy cheese creates a perfect balance that satisfies on so many levels.
And the maple cider vinaigrette? It ties everything together with its warm, sweet-tart profile that’s absolutely irresistible.
For the salad:
- 1 bunch lacinato kale, leaves removed from stems (4-6 cups)
- 2 ounces pancetta
- 1/4 cup quick pickled onions
- 1-2 honeycrisp apples, chopped
- 1 cup fresh figs, chopped
- 1/3 cup pecans, chopped
- 2 ounces goat cheese, crumbled
- 1 teaspoon olive oil (for massaging kale)
For the maple cider vinaigrette:
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic clove, finely minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon freshly ground nutmeg
- Pinch of red pepper flakes
- 1/2 cup extra virgin olive oil
When shopping for these ingredients, quality really makes a difference. Look for fresh, sturdy kale leaves with no yellowing, and if you can’t find fresh figs, dried will work in a pinch (though the texture won’t be quite the same).
The honeycrisp apples should be firm and crisp—they’re named that for a reason! And while pre-crumbled goat cheese is convenient, buying a small log and crumbling it yourself often results in better flavor and creamier texture.
Don’t have pancetta? Bacon makes a perfectly acceptable substitute, though the flavor profile will be slightly smokier.
How to Make this Crisp September Kale Salad
Making this gorgeous fall salad is surprisingly simple, and the results are absolutely worth the minimal effort. Start by preparing your quick pickled onions if you don’t already have some on hand—they add such a bright punch of flavor that perfectly balances the richness of the other ingredients.
Next, cook 2 ounces of pancetta in a skillet over medium heat, stirring frequently until it becomes nice and crispy. Remember to remove the pancetta with a slotted spoon and let it drain on a paper towel—we want that crispiness without excess grease.
While the pancetta is doing its thing, focus on the most essential ingredient: 1 bunch of lacinato kale. After removing the leaves from the tough stems, give them a good chop with a large knife. Don’t stress about making the pieces perfectly uniform; a rustic chop is fine.
The real magic happens when you place the kale in a bowl with 1 teaspoon of olive oil and massage it with your hands for 3-4 minutes. This step might seem strange if you’ve never done it before, but it’s absolutely vital—it breaks down the kale’s fibrous structure, making it tender and much more pleasant to eat. Let the massaged kale sit while you chop 1-2 honeycrisp apples, 1 cup of fresh figs, and 1/3 cup of pecans.
To assemble your masterpiece, season the kale with a pinch of salt and pepper, then add the crispy pancetta, chopped apples, figs, pecans, and pickled onions. Crown the salad with 2 ounces of crumbled goat cheese and another light seasoning of salt and pepper.
For the maple cider vinaigrette, whisk together 1/4 cup apple cider vinegar, 2 tablespoons maple syrup, 1 minced garlic clove, 1/4 teaspoon each of salt and pepper, 1/8 teaspoon nutmeg, and a pinch of red pepper flakes. While continuing to whisk, slowly stream in 1/2 cup of olive oil until emulsified.
This dressing keeps well for about a week in the fridge, so don’t hesitate to make extra—you might find yourself wanting to drizzle it on everything. Give the salad a generous drizzle of dressing right before serving, and watch as everyone at the table falls in love with fall all over again.
Crisp September Kale Salad Substitutions and Variations
Let’s explore all the wonderful ways you can customize this gorgeous kale salad to make it truly your own.
No figs? Try pears or dried cranberries instead. Baby kale works beautifully if lacinato feels too sturdy.
Can’t find pancetta? Bacon makes a perfect substitute, or skip it entirely for a vegetarian version.
Swap goat cheese with feta or blue cheese for a different tangy note. Not a fan of pecans? Walnuts or pepitas add that necessary crunch.
The maple cider vinaigrette adapts well too—honey can replace maple syrup in a pinch.
And those pickled onions? Red onions sliced thin work when you’re short on time.
What to Serve with Crisp September Kale Salad
When you’ve assembled this gorgeous kale salad with all its seasonal glory, pairing it with the right main dish elevates your entire meal experience.
I love serving this robust salad alongside a simple roasted chicken or pork tenderloin—the savory meat balances the sweet-tart flavors perfectly.
For a vegetarian option, imagine this next to a hearty mushroom risotto or butternut squash soup.
Divine, right? The maple-cider dressing plays so nicely with other fall flavors.
Want something casual?
Try it with a grilled cheese made with sharp cheddar on sourdough.
The crisp textures in the salad complement melty, comforting sandwiches in the most satisfying way.
Final Thoughts
This crisp September Kale Salad holds a special place in my heart as the perfect bridge between summer’s brightness and fall’s cozy embrace.
There’s something magical about the combination of sweet honeycrisp apples, fresh figs, and that tangy goat cheese that makes every bite a celebration of autumn’s bounty.
What I love most is how versatile it can be—perfect for a light lunch or alongside a hearty dinner.
The maple cider vinaigrette ties everything together with its subtle warmth.
And don’t skip massaging that kale, it transforms those sturdy leaves into something truly tender and delightful.
