Fall Harvest Salad :: It may be the middle of summer but after creating my new Creamy Dijon Dressing, all I can think about are fall flavors.
How do I create a recipe conducive to how hot it is in the middle of July but also curb my craving for fall food?
Create a Fall Harvest Salad!
In particular, a salad full of micronutrients.
Yes, there is some cooking; however, it is not much. And you can prep these ingredients in about 40 minutes on the day of or ahead of time. Either way, this is an easy recipe to put together!
What ingredients will you need?
- Lemon Juice
- Creamy Dijon Dressing
- Roasted Sweet Potatoes
- Dried Cranberries
- Spiced Walnuts or Pecans
How to put it all together…
1. Gather your prepped ingredients and a bowl that can hold all 5 cups of kale.
2. Into the bowl of kale, pour the lemon juice on top. Use your hands to massage the lemon juice in to the kale until it is broken down and about half the size it was originally. What the lemon juice does is it helps balance the bitterness many people find unappealing about kale. You also are breaking down the cell walls to make it more palatable (aka easier to eat).
3. Pour the Creamy Dijon Dressing on top then mix together well.
4. Add all the rest of the ingredients. Eat as is or mix it up!
If you are new to kale and it makes you a little nervous, you can absolutely make this recipe using spinach. If you choose spinach, there is no need for the lemon juice AND you do not massage it. Start with mixing the dressing into the spinach then add your toppings.
I make this recipe just for myself. It is very filling; however, I do understand these are a lot of greens to take in if you are new to eating this many greens. If you choose, you can split this into two servings to eat the next day or to share.
You can also add in roasted chickpeas. Add a 1/2-1 cup of drained chickpeas to the pan with the sweet potatoes and roast along side.
Do you have access to Japanese Sweet Potatoes? If you do, these are my all-time favorite potato. They are a great balance of a Yukon Gold and a Sweet Potato. Still sweet but not as sweet and delicious! You can absolutely use these in place to change it up.
Let’s get to it!
Fall Harvest SaladCourse: Main DishDifficulty: Moderate
Kale massaged; topped with a Creamy Dijon Dressing, apples, roasted sweet potatoes dried cranberries & spiced nuts. Vegan. Oil Free & Gluten Free
kale, 5 cups (packed), destemmed, rinsed & chopped
lemon juice, 1 tbsp
Creamy Dijon dressing, 1 serving
sweet potato, 1 small peeled & medium dice (1 cup)
apple, 1 diced small
dried cranberries, 2 tbsp
chopped walnuts or pecans, 2 tbsp
maple syrup, 1 tsp
cayenne powder, pinch
- Preheat oven 375 degrees and soak your cashews for the Creamy Dijon Dressing in water.
- Peel the skin off the sweet potatoes then cut into 1″ cubes. On a non–stick sheet pan, or one lined with parchment or silicone mat, spread out the potatoes evenly. Place in the oven and roast for 30 minutes, turning vegetables over once.
- While your sweet potatoes are cooking, mix your pecans or walnuts with the maple syrup, dash of ground cayenne pepper and pinch of salt. Chop the kale and prep the rest of your ingredients, including the dressing. Set aside.
- Take the sweet potatoes out of the oven 4 minutes before done. Add the pecan/walnut mixture to the tray and place back in the oven to roast. Remove the pan to cool when done.
- Place the chopped kale in a bowl that easily fits all 5 cups. Pour lemon juice on top. Take one or both hands and massage the lemon juice into the kale by scrunching the kale with your hands. The amount of kale should shrink by about half.
- Pour the Creamy Dijon Dressing on top and mix together well.
- Add the rest of the ingredients (sweet potato, apple, cranberries & spiced walnuts/pecans). Eat as is or do like I do and mix it up!
- Optional: Switch out the kale for spinach. Do not use the lemon juice and no need to massage it.