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Kale and Fall Fruit Salad with Cider Poppy Seed Dressing ~ with pear, cranberries, figs, pomegranate, and grapes, all tossed in a creamy cider vinaigrette.


serves 4

Total time

15 minutes


Sides, Lunch


  • 4 handfuls of baby kale (about 4 cups)
  • 4 figs (quartered)
  • 1 ripe pear, cored and cut in thin slices (squeeze the cut pear with lemon juice to prevent browning)
  • 1 cup grapes (halved)
  • ¼ cup dried cranberries
  • ¼ cup pomegranate seeds
  • ½ cup red currants (optional)
  • ¼ cup crumbled blue cheese
  • ¼ cup Camembert or Brie, in small wedges or chunks
  • ¼ cup rough chopped toasted hazelnuts
  • cider poppy seed dressing
  • ¼ cup extra virgin olive oil
  • ¼ cup cider vinegar
  • ¼ cup cider
  • 1 tsp mustard
  • 1 tsp honey
  • 1 tbsp Poppy seeds
  • pinch salt
  • black pepper to taste


  1. Place the kale in a wide shallow salad bowl.
  2. Arrange the fruit, cheese, and nuts over the top.
  3. Put all the dressing ingredients in a mason jar or similar sized wide mouth jar and use an immersion blender to blend to a creamy consistency.
  4. Drizzle the dressing on the salad just before serving.
  5. View the recipe instructions at The View From the Great Island

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