This Ultimate Fall Kale Salad is loaded with kale, sweet potatoes, apples, chickpeas, cucumbers, tomatoes and quinoa topped with homemade dressing.
LOADED KALE SALAD WITH FALL FLAVORS
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.
The Best 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, baked 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.
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
See Full Recipe in the Recipe Card below.
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.
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
Ingredients
Ultimate Fall Kale Salad
- 4 cups kale destemmed
- 2 cups cubed sweet potatoes
- 1 can chic peas
- 1 cup diced tomatoes
- ½ cup quinoa
- 2 mini English cucumbers sliced
- 1 apple, cubed honeycrisp or any other apple
- ¼ cup toasted sunflower seeds
- 2 tablespoons grapeseed oil for potatoes and kale
Citrus Tahini Vinaigrette
- 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.
- 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.
