Prosciutto & Brie Harvest Salad
Published February 12, 2025 • Updated March 7, 2026
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This keto harvest salad layers crunchy kale, sliced apple, candied nuts, and prosciutto with creamy Brie, all tossed in a tangy apple cider vinaigrette. It's the fall salad I make on repeat every year.
I have been obsessed with this keto harvest salad. It started as a lunch thing, but now I make it for dinner, for meal prep, for holiday tables. It’s one of those recipes that covers every craving at once: salty prosciutto, creamy Brie that practically melts into the kale, sweet apple slices, and crunchy spiced nuts with a little cayenne kick. Reader Maria made this without telling her husband what was in it. He came back for the candied pecans three times before she told him he was eating a salad. His face was genuinely annoyed, like he was mad at himself for liking it. That’s exactly the kind of recipe this is.
I planned this salad around balancing textures and flavors so every bite has something different going on. The kale gives you that sturdy crunch (it holds up way better than spinach or mixed greens), the Brie adds a smooth, buttery richness, and the prosciutto brings salt without being heavy. You can use either apple or a ripe pear for the sweet element. If you’re strict keto rather than low-carb, skip the fruit entirely and toss in a handful of pomegranate seeds or a few blackberries instead. I’ve tried both swaps side by side and the salad still works.
For the prosciutto, I like to bake it alongside the candied nuts for the last 3-4 minutes so it gets extra crispy. The edges curl up and shatter when you bite into them. It’s a small step that makes a big difference. If you’d rather use bacon, that works too. I’ve done crispy bacon crumbles and it’s just as good, just a different vibe. If you want even more protein, add shredded chicken or serve it alongside my bacon wrapped chicken tenders.
The Brie is what makes this different from every other fall salad out there. I normally think of Brie as an appetizer cheese (crackers, fig jam, that whole thing), but sliced thin and scattered over kale, it softens just enough to coat the leaves without melting into nothing. It pairs especially well with the apple and the candied nuts. If you like this kind of salad-as-a-meal approach, my chef salad and Thai chicken salad follow the same idea.
I serve this three ways depending on the season. Room temperature is my go-to for lunch. For fall dinners, I warm the prosciutto and nuts slightly and toss them over the kale so it wilts just a little. Chilled is best for meal prep days when I’m pulling containers from the fridge. It works all three ways, which is part of why I keep coming back to it. Pair it with my keto ramen or a keto grilled cheese and you have a full meal without thinking too hard about it.
One more thing: the apple cider vinaigrette. Reader Dani D. commented that my dressings always work, and I think this one is a good example of why. The Dijon gives it body, the maple syrup adds sweetness without sugar, and the apple cider vinegar keeps it sharp. I use an emulsion blender to get it smooth, but a whisk and a strong arm work fine. Make a double batch. You’ll want it on everything.
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Ingredients
1 egg white -
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
Step by Step Instructions
Step by Step Instructions
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.
- 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
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.
- 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
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.
- 5 cups kale, shredded & stems removed
- 4 slices prosciutto, finely julienned
- 1/2 honeycrip apple or pear, sliced thin
- 6 oz Brie, cubed
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use something lower-carb than apple?
I've swapped the apple for blackberries, pomegranate seeds, and even sliced cucumber. My favorite lower-carb swap is pomegranate seeds because they give you that same pop of sweetness without the carb load. I also like a few fresh blackberries when they're in season.
What type of Brie works best?
I always use a full-fat double cream Brie. The higher fat content makes it creamier and richer, which is exactly what you want against the crunchy kale. I slice it about 1/4 inch thick so it holds its shape in the salad but softens enough to coat each bite.
Can I use a different cheese instead of Brie?
I've tested this with goat cheese, burrata, and shaved Parmesan. Goat cheese is my runner-up pick because it crumbles nicely and adds a tangy contrast to the sweet dressing. Burrata works if you're serving it immediately, but it doesn't hold up for meal prep. Parmesan gives a completely different (but still good) flavor.
Can I make this dairy-free?
I've made this without the Brie for friends who can't do dairy and it still holds up. I swap in half an avocado, sliced thin and fanned across the top. It gives you that creamy element without the cheese. The dressing is already dairy-free, so no changes needed there. I've also tried it with a handful of toasted coconut flakes for richness, and that was surprisingly good on a low-carb version.
How do I make this nut-free?
I've had readers tell me they use pepitas with the same cayenne and cinnamon coating and it works well. I tested it myself after getting that feedback and the pepitas get this toasty crunch that's different from pecans but just as good. Use the same oven time and temp. Sunflower seeds are another option, but they're smaller so they don't have quite the same presence in each bite.
Can I add more protein?
I add shredded rotisserie chicken to mine at least half the time. It turns this from a side dish into a full meal. Grilled chicken breast works too, and I've also done crispy bacon crumbles when I'm not using prosciutto. If you want another protein-heavy lunch idea, my lettuce wraps follow the same approach.
Can I make this ahead for a holiday dinner?
I do this every Thanksgiving. I prep the candied nuts and dressing up to 3 days ahead, wash and shred the kale the night before, and assemble right before serving. The whole thing comes together in about 5 minutes when everything is prepped. I keep the Brie and fruit separate until the last minute. For a crowd, I double the full recipe and toss it in my biggest serving bowl. It feeds about 8 as a generous side.
Is this salad better warm or cold?
I eat it all three ways. For lunch, I pull it straight from the fridge and it's great cold. For dinner, I warm the prosciutto and nuts in a skillet for a minute and toss them over the kale so it wilts slightly. Room temperature is my default when I'm in a rush. Each version tastes a little different, and I can't pick a favorite.
If you're assembling this ahead of time, keep the prosciutto and brie separate from the dressed kale or everything turns limp by the time you serve it. I bumped the maple syrup in the dressing up to about a teaspoon and a half and it smoothed out the bite from the vinegar noticeably. Only reason it's not five stars is I wanted more brie.
Bringing this to Easter dinner Sunday and trying to prep as much as I can Saturday. Can the candied nuts be made a day ahead, or will they go soft? And would you dress the kale early or keep everything separate until right before?
The candied pecans were the part I was most nervous about but they actually worked on the first attempt (375 degrees, exact timing, parchment paper) and now I'm wondering if the apple cider dressing holds up if you mix it the night before?
The dressing holds up great, I make it up to 3 days ahead when I'm prepping for Thanksgiving. Actually tastes better after sitting overnight. And first attempt on the pecans is solid, those intimidate people way more than they should.
My husband is a committed salad-avoider. I've tried for years. Made this on Sunday because I was craving something that felt like fall in the middle of February, and I set it out without announcing what was in it. He came back for the candied pecans three times before I told him he was eating a salad. His face was genuinely annoyed, like he was mad at himself for liking it. That's the part I keep thinking about. The apple cider dressing does something to the kale that makes it not taste like kale, and I think that's the real trick. Already planning to make the nuts in a separate batch to keep in a jar.
Ha. 'Annoyed at himself for liking it' might be the best review this recipe has gotten. The nut jar is a good call, mine are gone in about 4 days even without a salad involved.
Thanks Annie. Your dressings always work and this one is no exception.
The maple syrup in this one makes it. I keep a jar of this dressing in the fridge and use it on basically everything for a week straight.