Fall Kale Salad

Updated: Jan 15

JUMP TO RECIPE

This Fall Kale Salad will add vibrant colors to your table this fall.

Kale Salad
Fall Kale Salad with Moroccan Roasted Sweet Potatoes

What You'll Need

For the Sweet potatoes:

  • 1 lb sweet potatoes (peeled and cubed)

  • ¾ tsp ground cumin

  • ½ tsp ground turmeric

  • ½ tsp ground cinnamon

  • ⅛ tsp cayenne

  • ½ tsp paprika

  • ⅛ tsp salt

  • 1 Tbsp olive oil

For the salad:

  • 1 lb bag of chopped kale

  • 1 apple (sliced)

  • ½ pomegranate seeds (1 small pomegranate)

  • ¼ cup honey roasted pecans

  • ¼ cup shaved parmesan

  • ¼ cup dried cranberries

  • ¼ cup dried dates (chopped)

For the Dijon dressing:

  • 3 Tbsp olive oil

  • 2 Tbsp Apple Cider Vinegar

  • 1 Tbsp Dijon mustard

  • 2 tsp honey

  • ¼ tsp salt

  • Dash of pepper

All You Need To Do

  1. Preheat oven to 400° F.

  2. Combine sweet potato ingredients, except sweet potatoes in small bowl. Whisk together until fully combined.

  3. Pour over potatoes and evenly coat.

  4. Spread potatoes in a single layer on a baking sheet and roast for 15 mins or until tender.

  5. While potatoes are cooking place kale in serving bowl and top with all salad ingredients.

  6. Whisk together in a small bowl all of the dressing ingredients until fully combined.

  7. When the potatoes are tender, pull it out of the oven and let it sit for 5-10 mins to cool before adding to your salad.

  8. When ready to serve, place the dressing in the microwave for approx. 20 secs to warm it slightly. Warm dressing will help wilt the kale slightly to absorb all of the flavors better.

  9. Enjoy!


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