Prosciutto & Brie Harvest Salad
Crunchy kale, sliced apple, candied nuts and prosciutto are tossed with an apple cider vinaigrette. Creamy Brie cheese brings a smooth, buttery element to pair with the crisp and crunchy textures. A go-to Fall salad with a perfect mix of sweet, salty, and savory flavors.
4
Servings
536
Calories
50g
Fat
16.7g
Protein
5.4g
Net Carb
9.6g
Total Carbs
I have been obsessed with making this harvest salad for lunch. One of my other favorite salads is a kale salad, so again I went with this crunchy leafy green for a based. I paired it with prosciutto, brie cheese, sweet & spicy candied nuts, and apple. It’s tossed in a sweet & tangy apple cider vinegar dressing. Plus, you can pack it with more protein by adding some shredded chicken!
I planned this harvest salad to balance textures and flavors, making it the perfect addition to any fall meal. You can use either apple or a ripe, juicy pear – both bring just the right amount of natural sweetness to contrast the savory elements; however, you can omit the apple if you are strict keto instead of low carb.
For the protein, crispy bacon or prosciutto work equally well, adding a hint of salty buttery flavor that ties it all together and adds protein.
One of my favorite parts of the salad is the Brie. I normally think of it as an appetizer cheese, but it works really well in salads. It’s smooth, creamy texture pairs perfectly with the crunchy components in the salad.
This salad can be made as a side dish, but it’s hearty enough to be a meal. Whether you serve it for a holiday gathering or make it for lunch like I do, it’s a delicious way to enjoy the best flavors of the season.
Harvest Salad Recipe Video
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Kale Harvest Salad Ingredients
1 egg white
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1 teaspoon sugar-free sweetener
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1/4 teaspoon cayenne pepper
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1/4 teaspoon ground cinnamon
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1/2 cup pecans
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1/2 cup walnuts
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1/3 cup olive oil
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1/4 cup apple cider vinegar
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1 teaspoon Dijon mustard
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1 teaspoon sugar-free maple syrup
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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5 cups kale, shredded with stems removed (~ one large bunch)
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4 slices of prosciutto, finely julienned
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1/2 honeycrip apple or Asian pear, sliced thin
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6 oz Brie cheese, cut into small cubes
Prosciutto & Brie Harvest Salad Directions
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Make candied nuts
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. In a small bowl, whip the egg white with a fork until it starts to foam. Add the sweetener, cayenne pepper and ground cinnamon. Toss the pecans and walnuts in the egg mixture to lightly coat the nuts. Spread the nuts in one layer onto the baking sheet. Bake for 10 minutes. Remove from the oven and let cool at room temperature.
Ingredients
- 1 egg white
- 1 teaspoon sugar-free sweetener
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/2 cup pecans
- 1/2 cup walnuts
Quick Tip
Any type of nut can be used in this recipe. Try almonds, macadamia nuts, cashews. -
Prepare the apple cider dressing
To a small bowl, combine the olive oil, apple cider vinegar, Dijon mustard, sugar-free maple syrup, salt, and pepper with a whisk or emulsion blender. If needed, season with more salt and pepper.
Ingredients
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar-free maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Quick Tip
Dressing can be made ahead of time and store in the refrigerator for up to 7 days. -
Assemble the salad
Place the shredded kale in a large serving bowl and lightly toss with half of the vinaigrette. Top with the prosciutto, sliced apple (or pear), Brie, and spiced nuts. Serve with the remaining vinaigrette.
Ingredients
- 5 cups kale, shredded & stems removed
- 4 slices prosciutto, finely julienned
- 1/2 honeycrip apple or pear, sliced thin
- 6 oz Brie, cubed
