Our fall soft launch!
Happy Tuesday, peeps! Augtober is in full swing and I am digging the volume of pumpkin and apple recipes floating around my various social media realms. Though not typical, the algorithm sometimes gets shit right. One glimpse at a cozy photo and suddenly I’m bombarded with memes and images of multihued leaves and holiday recipe concepts.
Every year I share a fall salad, and every year its publication lands within early to mid August. 2026 is no exception here, and I am really pumped about this one.
Not like I lack pump about every recipe I share. This one is just particularly pump-inspiring. Pardon if you catch me flexing in the mirror.
This Harvest Honeycrisp Kale Caesar Salad is simple, and likely comprises of an ingredient combo you’ve never tried prior. Trust me, though: the sweetness of apples, buttery bready garnish, and tangy homemade dressing are your tastebuds’ wet dream. Playful, pretty, and primly paired with your favorite mea prep proteins or *cough* Thanksgiving mains. *Cough*
Sorry, I had a gourd-size lump in my throat.
Wait, Is That PROSCIUTTO?!
Yes, it is. Yes, I’ve started eating some meat again. No, my recipes will not morph into true omnivorous form. Sometimes, though, you may peep some meat products in recipes that I think might benefit, more as accessories than as the main course.
You can, of course, omit the prosciutto. The strips are a nice salty addition, but certainly don’t make or break the salad.
That disclaimer aside, let’s get to it. First, bake up some Panko breadcrumbs into crispy fabulosity. These are my swap for croutons, and they are ridic.
Toss the breadcrumbs with some butter and grated parmesan cheese, then spread onto a large baking sheet. In the spots not occupied with a ton of crumbs, lay out your prosciutto slices and a few garlic cloves. The latter will be used in the dressing post-roast.
Tip: If you want crispier prosciutto, bake it on a separate pan since it will need an extra 3-4 minutes to bake to that texture. Check the slices at about the 10 minute mark and continue baking in 1 minute increments.
Bake at 400 degrees for 7-9 minutes. Shake the pan once and rotate halfway through. Watch these fuckers closely, else they’ll turn into carbohydrate burnt ends, and those don’t taste or look so hot.
Once the breadcrumbs are golden, pull the pan from the oven and set aside. The crumbs will continue to crisp, as will the prosciutto, as they absorb the residual oven heat from the pan.
Next, your dressing. Same as my Caesar in pretty much every other recipe post-2023 or similar. Plop those garlic cloves into a food processor along with vegan or regular mayo, Greek yogurt, lemon juice, dijon, anchovy paste, parmesan cheese, and some pepper. Whiz until smooth, and taste to adjust seasonings as needed.
Tip: No anchovy? Worcestershire works, too. Start with 1 tsp and work up to your desired flavor.
Slice up your kale and toss into a bowl with some arugula. I like Tuscan/lacinato/dino kale for my autumn salads, but any variety works. Pour over some of the dressing and flip the leaves around to coat. This helps soften the kale; since we use a smaller amount of arugula, the latter won’t get too distressed by the trauma, and hence will hold up well to the pre-drench.
Disperse the greens onto a nice platter or bowl. Arrange sliced honeycrisp apples overtop, then your prosciutto pieces if using. Thinly shave some parmesan off the block and lay in various crevices. Sprinkle on the breadcrumbs. Serve with additional dressing on the side!
Honeycrisp apples too costly? Gala or fuji are my next favorites!
Leftovers? Salad will keep well for up to 3 days pre-assembled in the fridge, 5 days if you omit the arugula until serving.
Happy harvest!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Garden fresh:
Honeycrisp Apple Brie and Candied Walnut Kale Salad
Shredded Brussels Sprouts Wild Rice Salad with Fig Balsamic Vinaigrette
Kale “Bacon” Harvest Salad with Bourbon Candied Walnuts
Honeycrisp Apple and Blue Cheese Autumn Salad
harvest honeycrisp kale caesar salad with parmesan breadcrumbs
Ingredients
- 1 1/2 cups Panko breadcrumbs
- 2 tbsp butter, melted
- 1/4 cup fresh parmesan cheese, shredded
- 4 cloves garlic, peeled
- 4 strips prosciutto (optional)
- 4 cups lacinato/dino kale, chopped
- 2 cups baby arugula
- 1 medium honeycrisp apple, thinly sliced
- 1 cup fresh parmesan cheese, thinly shaved
caesar dressing
- 3/4 cup vegan or regular mayonnaise
- 1/4 cup plain whole milk Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 tsp anchovy paste
- 1/3 cup fresh parmesan cheese, grated
Instructions
- Preheat oven to 400 degrees. Lightly grease a large baking sheet.
- On the baking sheet, toss the Panko breadcrumbs with the melted butter, parmesan, and a pinch each of salt and pepper. Place the garlic cloves and prosciutto strips (if using) in parts of the pan with few or no crumbs. Bake 7-9 minutes. Watch closely else your crumblies with fucking SCORCH. Remove from the oven and set aside. The breadcrumbs and prosciutto will continue to crisp as they sit.
- In a food processor, combine the roasted garlic cloves with the mayo, yogurt, lemon juice, dijon mustard, anchovy paste, parmesan, and a pinch of pepper. Blitz until smooth. Taste and adjust for seasonings as needed.
- Add the kale and arugula into a large bowl. Toss with 1/3 cup of the dressing.
- Dump the salad greens onto a large platter or into a big bowl. Arrange the apple slices, prosciutto, and shaved parmesan overtop. Sprinkle on the breadcrumbs. Serve with extra dressing on the side!
