This Autumn Harvest Crunch Salad manages to balance its seasonal society of sweet-savory ingredients so nicely. I’ve mentioned ad nauseum here that I love sweet/savory recipes (and sweet/spicy) more than any others, so I’m particularly drawn to this salad right now. It’s great for fall, as it focuses on apples, grapes, deep green kale, and crunchy sunflower seeds as its textural and flavor powerhouses, and the whole thing just nicely captures some of my favorite things about the new season that we’re stepping into today.
Speaking of which – happy fall, everyone! For every person I know who claims summer as their favorite season, I probably know 10 who say that fall has their heart. Sweater weather, hot apple cider, hay rides, crackling fires with spooky ghost stories … the season doesn’t lack in charm, does it?
I also happen to call autumn my favorite season of them all, and I’m looking forward to sharing some deliciously autumnal representations of my affection here, for the next few months.
Autumn Harvest Crunch Salad: The Breakdown
This Autumn Harvest Crunch Salad has roasted grapes, creamy goat cheese, crunchy kale chips, apple chips, spicy red onion and radish, and a salty sunflower and sesame seed brittle. Gorgeous and so flavorful, this is a salad that will work from the first day of fall all the way to your holiday tables.
What you’ll need:
The amounts here are mostly meant to be suggestions – it’s how much I typically use of each ingredient. You can use more or less of any component to suit your own tastes. Make it yours!
2 to 3 cups kale
2 cups red grapes, some halved and some left whole
Salt and pepper, as needed
Olive oil, for roasting
4 cups spring mix
1/3 cup shaved red onion
1/4 to 1/3 cup sliced radishes
2 cups apple chips (store-bought; such as Seneca)
Handful of radish micro greens (totally optional)
1/3 cup crumbled goat or blue cheese
FOR THE SALTY SUNFLOWER & SESAME SEED BRITTLE
1 cup granulated sugar
2.5 tsp salt
1 TBSP butter
1/8 tsp baking powder
1 cup sunflower seeds
1/4 cup black sesame seeds
1/4 cup white sesame seeds
How to make this fall salad
We’ll quickly roast up the kale and grapes right on the same sheet pan, seasoned with a little salt and pepper and drizzled with a little olive oil. They all roast for about 8 to 10 minutes, enough to get the kale nice and crunchy and to allow the grapes to plump up and blister ever so slightly.
I like to pile up some spring mix onto a platter and top with the roasted grapes and kale. I scatter the sliced onion and radishes all over top, and then the apple chips (my favorite part). If my store has them, I’ll grab a thing of radish micro greens and scatter them over top as well (pictured). I love how they look, and their peppery flavor (clearly) goes well with anything where radishes are concerned.
A shower of punchy goat cheese finishes this incredibly flavorful salad off perfectly, helping to further balance the sweet/savory flavors.
Salty Sunflower & Sesame Seed Brittle
The really special part of this salad, however, is the Salty Sunflower & Sesame Seed Brittle. It’s absolutely delicious and very easy to make. It’s sort of a spiffy update to say, the candied pecans or honey roasted nuts that you’ll often find in cooler weather salads.
The brittle is just so great and it’s easy. Plus, you will have plenty leftover for snacking and enjoying long after the salad has been devoured. Just keep it stored in a sealed or covered container at room temperature for up to three days. It will freeze well for up to 2 months.
That said, you could always sub in some praline pecans or simply toasted sunflower seeds, if you want a shortcut there.
If you like the looks of this Autumn Harvest Crunch Salad, you might want to check out:
Autumn Harvest Crunch Salad
A gorgeous, crunchy fall salad that perfectly balances the season’s best sweet and savory flavors. This one works well all season long, and is especially pretty on a holiday table …Â
- Yield: serves 4 as a side 1x
Ingredients
2 to 3 cups kale
2 heaping cups red grapes, some halved and some left whole
Salt and pepper, as needed
Olive oil, for roastingÂ
4 cups spring mix
1/3 cup shaved red onion
1/4 cup sliced radishes
2 cups apple chips (store-bought; such as Seneca)
Handful of radish micro greens (totally optional)
1/3 cup crumbled goat or blue cheese
Honey mustard dressing or apple cider vinaigrette, for serving (store-bought is fine)
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FOR THE SALTY SUNFLOWER & SESAME SEED BRITTLE (can sub toasted pecans, or praline pecans)
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1 cup granulated sugar
2.5 tsp saltÂ
1 TBSP butter
1/8 tsp baking powder
1 cup sunflower seeds
1/4 cup black sesame seeds
1/4 cup white sesame seeds
Instructions
- Preheat the oven to 400 degrees F.
- Place the kale and grapes on a large sheet pan, each on their own side, and drizzle with a few teaspoons of olive oil. Season with a little salt and pepper. Roast for 8 to 10 minutes, or until the kale is very shriveled, browned, and crunchy.Â
- Meanwhile, make the brittle (if using). Add the 1 cup sugar, 2.5 tsp salt, and ¾ cup water to a heavy saucepan set over med-high heat. Cook/simmer gently until the sugar totally melts. Keep cooking until the mixture begins to turn a golden amber color, about 6 to 7 minutes (give or take); and the mixture reaches 300 degrees on a candy thermometer, if you have one.
- Once it’s golden, turn off the heat, add the butter, baking soda, and all of the seeds. Stir to evenly mix and pour out onto a sheet of parchment paper or a silicone baking mat. You could also pour it onto a well-greased baking sheet. Allow it to cool and harden. Using a knife, cut and crack the brittle into little bits and pieces to scatter over the salad.
- To build the salad, pile the spring mix onto a platter and top with the sliced radishes and onions, apples chips, roasted grapes and kale, the goat cheese, and some of the crunchy brittle bits. Scatter with micro greens, if using.Â
- Serve with dressing of your choice – I use a good quality honey mustard or an apple cider vinaigrette, store-bought.
