Cranberry Apple Harvest Salad

Cranberry Apple Harvest Salad

If you're looking for a harvest salad recipe, you've got to try this healthy, flavor-packed cranberry apple harvest salad. This autumn salad has sweet seed clusters, a fall cranberry dressing, and will go great on your Thanksgiving and holiday menus!

free from: wheat/ gluten, soy, dairy, eggs, tree nuts, peanuts, shellfish, fish

Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 250 kcal


For the Maple Cinnamon Candied Seed Clusters:

  • 3 Tbsp raw sunflower seeds
  • 3 Tbsp raw pumpkin seeds
  • 1 Tbsp raw hemp seeds
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 Tbsp maple syrup
  • 1 tsp olive oil

For the Cranberry Salad Dressing:

  • 1 c. fresh cranberries
  • 1 Tbsp olive oil
  • 2 Tbsp maple syrup
  • 1/4 tsp cinnamon
  • 1/4 c. water

For the salad:

  • 8 oz bag of baby kale greens blend
  • 1 medium-sized apple core removed and thinly sliced (can use any type, I used honeycrisp)
US Customary - Metric


  1. Prepare the maple cinnamon candied seed clusters by toasting the sunflower, pumpkin, and hemp seeds and cinnamon in a small nonstick skillet over medium-low heat for 4-5 minutes, or until slightly toasted. Remove seeds from pan to a plate and set aside. Combine maple syrup and olive in the same pan over medium-low heat and stir briefly until the syrup mixture is bubbling. Add the toasted seeds back to the pan and quickly stir until seeds are evenly coated. Transfer to a silicone baking mat or parchment paper. Allow to cool at least ten minutes; the seeds will harden as they cool. Once cool to the touch, break apart into clusters. Set aside (or save in an enclosed container on the counter for up to 24 hours).
  2. To prepare the salad dressing, combine the cranberries, maple syrup, olive oil, and cinnamon in a small nonstick skillet over medium-low heat. Cook, stirring occasionally, for 5-7 minutes, or until cranberries have softened and burst and mixture has thickened. Transfer cranberry mixture to a food processor. Add 1/4 cup water and process on high for 60 seconds, or until a smooth, even cranberry dressing has formed. Set aside (or refrigerate in an airtight container up to 24 hours).
  3. Assemble the salad prior to serving. To assemble, place the baby kale greens in a serving bowl or platter, top with apple slices, seed clusters, and drizzle the thick cranberry dressing on top. Serve additional cranberry dressing on the side.
Nutrition Facts
Cranberry Apple Harvest Salad
Amount Per Serving (0 g)
Calories 250 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 19mg1%
Potassium 339mg10%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 16g18%
Protein 6g12%
Vitamin A 725IU15%
Vitamin C 23.1mg28%
Calcium 49mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.