Dessert

Kale and Fall Fruit Salad with Cider Poppy Seed Dressing Recipe

Bylina Carter December 18, 2025December 18, 2025

Introduction

This Kale and Fall Fruit Salad with Cider Poppy Seed Dressing is a vibrant mix of fresh greens, seasonal fruits, and creamy cheeses. The tangy, sweet dressing ties all the flavors together, making it a perfect dish to celebrate the flavors of autumn.

The image shows a fresh green salad in a large white bowl on a white marbled surface. The bottom layer is made of leafy greens, mostly large, bright green leaves with a rough texture. On top, there are thin slices of red apple arranged neatly in a fan-like shape across the salad. Scattered among the leaves and apples are small chunks of white cheese with blue mold, pieces of figs, whole red currants, and dark purple grapes. Some nuts, possibly hazelnuts, add texture. A spoon held by a woman's hand is pouring a light-colored dressing in the center, its smooth, creamy texture catching the light as it drips slowly onto the salad. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups baby kale
4 figs, quartered

1 ripe pear, cored and thinly sliced (squeeze with lemon juice to prevent browning)
1 cup grapes, halved

1/4 cup dried cranberries
1/4 cup pomegranate seeds

1/2 cup red currants (optional)
1/4 cup crumbled blue cheese
1/4 cup Camembert or Brie, cut into small wedges or chunks

1/4 cup roughly chopped toasted hazelnuts
1/4 cup extra virgin olive oil
1/4 cup cider vinegar

1/4 cup cider
1 teaspoon mustard
1 teaspoon honey

1 tablespoon poppy seeds
Pinch of salt
Black pepper to taste

Instructions

Step 1: Place the baby kale in a wide, shallow salad bowl as the base.
Step 2: Arrange the figs, pear slices, grapes, dried cranberries, pomegranate seeds, red currants, crumbled blue cheese, Camembert wedges, and toasted hazelnuts evenly over the kale.
Step 3: Combine the olive oil, cider vinegar, cider, mustard, honey, poppy seeds, salt, and black pepper in a mason jar or similar wide-mouth container. Use an immersion blender to blend until the dressing is creamy and smooth.

Step 4: Drizzle the dressing over the salad just before serving and toss lightly if desired.

Tips & Variations

Use lemon juice on the pear slices immediately after cutting to keep them from browning and maintain a fresh look.
Substitute toasted walnuts or pecans for hazelnuts if preferred or to accommodate nut allergies.

Omit cheese or use a plant-based alternative to make the salad vegan-friendly.
For extra crunch, add thinly sliced radishes or celery to the salad mix.
If you don’t have an immersion blender, whisk the dressing ingredients vigorously in a bowl until smooth.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep the kale fresh and crisp. Leftover dressing can be refrigerated for up to a week and shaken well before use.

How to Serve

A white bowl filled with a fresh salad that has three main layers: the bottom layer is green leafy kale, the middle layer contains halved dark purple figs with soft light brown insides, and the top layer includes thin, curved slices of red-skinned pear, chunky white cheese pieces with crumbly texture, whole and halved dark grapes, small clusters of bright red currants, and scattered chopped nuts with light brown skin. Next to the bowl, on a white marbled surface, is a clear glass jar filled with a thick, pale yellow dressing speckled with black seeds, with a metal spoon inside. Small red currant clusters lie nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare the salad ingredients ahead of time but keep the dressing separate. Assemble and dress the salad just before serving to prevent wilting.