Warm Fall Kale Salad

Fall is here, and we are hearing all about it, though it still feels a little bit like summer! This is the perfect time to get the best of both worlds and we have just the salad that blends leafy greens with the fall bounty hitting the farmers markets. Roasted veg plus fresh kale equals delicious! 

Kale contains vitamin C and vitamin A, and sweet potatoes contain beta carotene and more vitamin A. Vitamin C is helpful for collagen production, and vitamin A promotes healthy cell growth, including the ones that make up skin layers.

This yummy salad is relatively easy to make and is a delicious dinner.

1 bunch of kale, stems removed and leaves torn
3 tomatoes, chopped
2 leeks, ends cut off, sliced lengthwise, then cleaned and chopped 
1 sweet potato, peeled and chopped into medium size chunks
1/2 head of cauliflower, chopped
Olive oil
Grapeseed oil
Pinch of sea salt
4 cloves of garlic, sliced
1 tbsp Dijon Mustard
1 tbsp honey
8 tbsp olive oil
1 tbsp balsamic vinegar
Juice of ½ lemon
2 tbsp of pine nuts, roasted

1/ Preheat oven to 375 degrees F.
2/ In a large bowl add the kale, half a lemon, a drizzle of olive oil and pinch of sea salt. Massage until kale starts to soften and wilt, about 2 to 3 minutes. Set aside.
3/ Spread the sweet potato and cauliflower onto a pan and drizzle with olive oil.
4/ Roast for 45 minutes at  375 degrees.
5/ Meanwhile, sauté leeks and garlic in grapeseed oil until brown, set aside.
6/ Toss together mustard, honey, vinegar, olive oil, salt and pepper for the dressing.
7/ When the sweet potatoes and cauliflower are ready, toss together with kale, tomatoes, garlic, leeks and dressing.
8/ Sprinkle roasted pine nuts on top.

Thank you to our wonderful assistant, Courtney Mahrt, for creating this recipe for our readers.

Leave a comment

Please note: comments must be approved before they are published.

Continue shopping
Your Order

You have no items in your cart