Ultimate Fall Kale Salad
This Ultimate Fall Kale Salad is loaded with kale, sweet potatoes, apples, chickpeas, cucumbers, tomatoes and quinoa topped with homemade dressing. A true kale harvest salad!
It is starting to feel like Fall here in the Hudson Valley, NY and we are in the mood to make an Ultimate Fall Kale Salad. The days are still warm, but the nights are starting to cool down. The potted annuals that once were filled with vibrant, colorful flowers are starting to fade. Mums, pumpkins, ciders and Halloween themed items have filled all the store shelves. Yep, Fall is upon us. My favorite time of the year.
Fall is a season of colorful leaves, cozy sweaters, and of course, delicious and healthy seasonal produce. One of the best ways to enjoy these autumnal flavors is by making a fall kale salad. This dish is not only easy to prepare, but it’s also a great way to incorporate nutritious and flavorful elements into your diet. From crispy apples to crunchy, toasted sunflower seeds and roasted sweet potatoes, this salad has everything you need to satisfy you with wholesome goodness.
Plus, with the addition of hearty kale leaves as the base, you can rest assured that you’re getting a ton of vitamins and minerals in every bite. So why not try making a fall kale salad today, and enjoy a nutritious and delicious meal that is perfect for the season?
The Best Fall Kale Salad – Ever!
I try to serve salad as lunch or with dinner as often as I can. It is a great way to eat healthy, raw vegetables. This hearty, colorful and loaded salad can stand alone as a meal, lunch or dinner. It is also a fantastic salad to serve family style at a dinner party. Plenty to share.
I call it the Ultimate Fall Kale Salad because it boasts of flavors of rich green kale, roasted sweet potatoes, fresh honey crisp apples, crunchy cucumbers and ripe tomatoes, chickpea for protein and hearty quinoa topped with nutty, toasted sunflower seeds. The Citrus Tahini Vinaigrette adds another of layer of flavor and brings all the ingredients together for a perfect, rich bite. Enjoy this ultimate fall kale salad with citrus tahini salad dressing this fall season.
Health Benefits of Kale
Kale is widely recognized as a nutrient-dense superfood that is packed with a plethora of health-promoting benefits. This heavy-hitting vegetable is low in calories but high in vitamins, minerals, and antioxidants.
When consumed regularly, kale has the ability to lower cholesterol levels, regulate blood pressure, and promote healthy digestion. Additionally, kale is a fantastic source of vitamin C, vitamin K, vitamin A, and fiber. These essential nutrients work together to support overall immune function, bone health, and heart health.
Moreover, the antioxidants in kale have been shown to neutralize harmful free radicals and protect against oxidative stress, which can contribute to the development of chronic diseases like cancer and Alzheimer’s. In conclusion, adding kale to your diet can be an easy and effective way to improve your health and wellbeing. Learn more about the 9 Health Benefits of Kale.
INGREDIENTS FOR THIS SALAD
Ultimate Fall Kale Salad
- kale destemmed
- cubed sweet potatoes
- chickpeas
- diced tomatoes
- cooked quinoa
- English cucumbers sliced
- apple, cubed honeycrisp or any other apple
- toasted sunflower seeds
- grapeseed oil for potatoes and kale
Citrus Tahini Vinaigrette
- sunflower oil
- tahini
- lemon zest and lemon juice
- dried parsley
- garlic powder
- sea salt and fresh ground pepper
HOW TO PREPARE KALE SALAD
Ultimate Fall Kale Salad
Pre-heat oven to 350°.
Peel and cube sweet potatoes. Spread out on baking sheet lined with parchment paper. Coat with 1 tablespoon of olive oil, sprinkle with salt and pepper if desired. Bake for about 15-20 minutes. Mixing it slightly every 5 minutes or so. Once baked, allow to cool.
Cook quinoa on stovetop according to package directions. Once cooked allow to cool.
Destem the kale and place into a large mixing bowl. Massage the kale with 1 tablespoon of olive oil and set aside.
Drain canned chickpeas.
Cut cucumbers, tomatoes and apples into bite sized pieces.
Lightly toast the sunflower seeds if you have raw seeds.
Assemble the salad by adding all ingredients to the kale mixture. Dress with Citrus Tahini Vinaigrette.
Citrus Tahini Vinaigrette
Place all ingredients into a high-powered blender and blend well. Serve immediately. Separation may occur, just shake well before serving.
Try these other delicious and satisfying salads:
Peach and Tomato Panzanella Salad
This Ultimate Fall Kale Salad is loaded with kale, sweet potatoes, apples, chickpeas, cucumbers, tomatoes and quinoa topped with homemade dressing. A true kale harvest salad!
It is starting to feel like Fall here in the Hudson Valley, NY and we are in the mood to make an Ultimate Fall Kale Salad. The days are still warm, but the nights are starting to cool down. The potted annuals that once were filled with vibrant, colorful flowers are starting to fade. Mums, pumpkins, ciders and Halloween themed items have filled all the store shelves. Yep, Fall is upon us. My favorite time of the year.
Fall is a season of colorful leaves, cozy sweaters, and of course, delicious and healthy seasonal produce. One of the best ways to enjoy these autumnal flavors is by making a fall kale salad. This dish is not only easy to prepare, but it’s also a great way to incorporate nutritious and flavorful elements into your diet. From crispy apples to crunchy, toasted sunflower seeds and roasted sweet potatoes, this salad has everything you need to satisfy you with wholesome goodness.
Plus, with the addition of hearty kale leaves as the base, you can rest assured that you’re getting a ton of vitamins and minerals in every bite. So why not try making a fall kale salad today, and enjoy a nutritious and delicious meal that is perfect for the season?
The Best Fall Kale Salad – Ever!
I try to serve salad as lunch or with dinner as often as I can. It is a great way to eat healthy, raw vegetables. This hearty, colorful and loaded salad can stand alone as a meal, lunch or dinner. It is also a fantastic salad to serve family style at a dinner party. Plenty to share.
I call it the Ultimate Fall Kale Salad because it boasts of flavors of rich green kale, roasted sweet potatoes, fresh honey crisp apples, crunchy cucumbers and ripe tomatoes, chickpea for protein and hearty quinoa topped with nutty, toasted sunflower seeds. The Citrus Tahini Vinaigrette adds another of layer of flavor and brings all the ingredients together for a perfect, rich bite. Enjoy this ultimate fall kale salad with citrus tahini salad dressing this fall season.
Health Benefits of Kale
Kale is widely recognized as a nutrient-dense superfood that is packed with a plethora of health-promoting benefits. This heavy-hitting vegetable is low in calories but high in vitamins, minerals, and antioxidants.
When consumed regularly, kale has the ability to lower cholesterol levels, regulate blood pressure, and promote healthy digestion. Additionally, kale is a fantastic source of vitamin C, vitamin K, vitamin A, and fiber. These essential nutrients work together to support overall immune function, bone health, and heart health.
Moreover, the antioxidants in kale have been shown to neutralize harmful free radicals and protect against oxidative stress, which can contribute to the development of chronic diseases like cancer and Alzheimer’s. In conclusion, adding kale to your diet can be an easy and effective way to improve your health and wellbeing. Learn more about the 9 Health Benefits of Kale.
INGREDIENTS FOR THIS SALAD
Ultimate Fall Kale Salad
- kale destemmed
- cubed sweet potatoes
- chickpeas
- diced tomatoes
- cooked quinoa
- English cucumbers sliced
- apple, cubed honeycrisp or any other apple
- toasted sunflower seeds
- grapeseed oil for potatoes and kale
Citrus Tahini Vinaigrette
- sunflower oil
- tahini
- lemon zest and lemon juice
- dried parsley
- garlic powder
- sea salt and fresh ground pepper
HOW TO PREPARE KALE SALAD
Ultimate Fall Kale Salad
Pre-heat oven to 350°.
Peel and cube sweet potatoes. Spread out on baking sheet lined with parchment paper. Coat with 1 tablespoon of olive oil, sprinkle with salt and pepper if desired. Bake for about 15-20 minutes. Mixing it slightly every 5 minutes or so. Once baked, allow to cool.
Cook quinoa on stovetop according to package directions. Once cooked allow to cool.
Destem the kale and place into a large mixing bowl. Massage the kale with 1 tablespoon of olive oil and set aside.
Drain canned chickpeas.
Cut cucumbers, tomatoes and apples into bite sized pieces.
Lightly toast the sunflower seeds if you have raw seeds.
Assemble the salad by adding all ingredients to the kale mixture. Dress with Citrus Tahini Vinaigrette.
Citrus Tahini Vinaigrette
Place all ingredients into a high-powered blender and blend well. Serve immediately. Separation may occur, just shake well before serving.
Try these other delicious and satisfying salads:
Ultimate Fall Kale Salad Recipe
Taste the flavors of Fall in this hearty and filling salad. Dressed with a citrus tahini dressing.
Ingredients
- 4 cups kale destemmed
- 2 cups cubed sweet potatoes
- 1 can chic peas
- 1 cup diced tomatoes
- ½ cup quinoa
- 2 mini or English cucumbers sliced
- 1 apple, cubed honeycrisp or any other apple
- ¼ cup toasted sunflower seeds
- 2 tablespoons grapeseed oil for potatoes and kale
- ½ cup sunflower oil
- ¼ cup tahini
- 1 zest of one lemon
- 1 juice of one lemon
- 1 tablespoon dried parsley
- ¼ teaspoon garlic powder
- ⅛ teaspoon sea salt
- ⅛ teaspoon fresh ground pepper
Instructions
Ultimate Fall Kale Salad
- Pre-heat oven to 350°.
- Peel and cube sweet potatoes. Spread out on baking sheet lined with parchment paper. Coat with 1 tablespoon of olive oil, sprinkle with salt and pepper if desired. Bake for about 15-20 minutes. Mixing it slightly every 5 minutes or so. Once baked, allow to cool.
- Cook quinoa on stovetop according to package directions. Once cooked allow to cool.
- Destem the kale and place into a large mixing bowl. Massage the kale with 1 tablespoon of olive oil and set aside.Drain canned chickpeas.
Cut cucumbers, tomatoes and apples into bite sized pieces.
Lightly toast the sunflower seeds if you have raw seeds.
- Assemble the salad by adding all ingredients to the kale mixture. Dress with Citrus Tahini Vinaigrette.
Citrus Tahini Vinaigrette
- Place all ingredients into a high powered blender and blend well. Serve immediately. Separation may occur, just shake well before serving.
Notes
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 769Total Fat: 48gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 0mgSodium: 704mgCarbohydrates: 81gFiber: 17gSugar: 29gProtein: 15g
Calories are estimated and may vary.
