Fall Kale Salad with bites of tender sweet potato, honeycrisp apples, tangy goat cheese and sunflower seeds tossed in a creamy maple vinaigrette packed with fall flavor!
This time of year isn’t all about pumpkin spice — there are so many other fall flavors and you’ll find many of them in my new go-to salad.
This Fall Kale Salad is easy to put together as a vibrant side salad – and hearty enough to be called dinner – with or without an added protein.
Bites of sweet potato, apples, tangy goat cheese and a sprinkle of sunflower seeds tossed in an irresistible creamy maple vinaigrette you’ll want to put on everything.
WHAT I LOVE ABOUT THIS RECIPE:
- It makes the ideal weeknight healthy salad AND elevated side dish on your holiday table.
- Leftovers make the perfect lunch.
- Easy to customize – starting with all kale of you prefer.
- The tahini in the maple vinaigrette dressing gives it a smooth creamy texture and it’s perfect balance of sweet and savory.
- It’s a delicious kale salad with layers of fall flavors.
WHAT INGREDIENTS DO I NEED TO MAKE THIS FALL KALE SALAD:
I like a kale/romaine mixture but if you prefer use all kale (add an extra cup).
- raw kale – thick stem removed and shredded or chopped
- romaine lettuce shredded or chopped
- honeycrisp apple
- sweet potato (air fried or oven roasted)
- extra virgin olive oil
- goat cheese
- sunflower seeds
INGREDIENTS IN MAPLE VINAIGRETTE DRESSING:
- extra virgin olive oil
- apple cider vinegar
- real maple syrup
- tahini
- garlic clove
- salt and black pepper
- You’ll also need a small mason jar with a lid OR small bowl and whisk.
HOW TO MAKE THIS FALL KALE SALAD:
To air fry the sweet potatoes, preheat the air fryer to 400 degrees.
Peel and dice sweet potato into bite-sized pieces (1 to 1 1/2″) then toss in 1 tablespoon of olive oil.
Add to the air fry basket in a single layer and cook 8-10 minutes or until fork tender (pause cooking about halfway through and give them a good shake) then set aside.
To oven roast the sweet potatoes, add the cubes to a parchment paper lined baking sheet and roast at 425 degrees for about 20 minutes until fork tender and golden brown.
Add salad dressing ingredients to a jar. Shake vigorously until blended or add ingredients to a small bowl and whisk to combine.
Tip: mixing salad in a big bowl gives you space to toss the salad allowing each ingredient to be well coated with dressing and distribute ingredients evenly.
To a large bowl, add shredded or chopped kale then drizzle 2 tablespoons of dressing onto the kale leaves. Use your hands to massage it in. This helps break down the toughness that’s sometimes associated with kale.
Add the remaining ingredients to the salad: romaine lettuce, apple slices, sweet potato cubes and goat cheese (optional: reserve some of the apple slices for garnish). Drizzle with the rest of the dressing and toss to combine.
Transfer to salad bowls, sprinkle the sunflower seeds over the top of each. Garnish with the remaining apple slices and eat right away.
SUBS, VARIATIONS AND ADDITIONS TO THIS SALAD:
- Use all kale instead of a kale/romaine combination
- Pomegranate seeds
- Cubed butternut squash instead of sweet potato
- Brussels sprouts
- Feta cheese, parmesan cheese or blue cheese instead of goat cheese
- Granny smith apple or dried cranberries
- Cooked wild rice
- Slivered red onions
- Pumpkin seeds instead of sunflower seeds
- Add a protein like roast chicken, salmon or shrimp
WHAT TO SERVE WITH THIS FALL KALE SALAD:
Parmesan Crusted Chicken – air fried
Air Fryer Garlic Parmesan Chicken Skewers
Enjoy!
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Fall Kale Salad
Equipment
- air fryer OR large baking sheet to roast sweet potato
Ingredients
KALE SALAD
- 4-5 cups kale stems removed and shredded or chopped
- 1 cup romaine lettuce shredded (OR add extra cup of kale instead)
- 1 small honeycrisp apple cored and thinly sliced
- 1 medium sweet potato air fried OR oven roasted
- 1 tablespoon olive oil
- 3 ounces goat cheese
- 3 tablespoon sunflower seeds
MAPLE VINAIGRETTE DRESSING
- 1/4 cup extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 2 tablespoons real maple syrup
- 2 tablespoons tahini
- 1 clove garlic minced
- sea salt and black pepper to taste
- mason jar with lid OR small bowl and whisk
Instructions
- Prepare the sweet potatoes: Peel and dice sweet potato into bite-sized pieces (1 to 1 1/2″) then toss in 1 tablespoon of olive oil.
- To air fry, preheat the air fryer to 400 degrees. Air fry in a single layer 8-10 minutes or until fork tender (pause cooking about halfway through and give them a good shake) then remove and set aside. To oven roast, add the cubes to a parchment paper lined baking sheet. Roast at 425 degrees for about 20 minutes until fork tender and golden brown.
- Add all salad dressing ingredients to a jar then shake vigorously until blended (or add ingredients to a small bowl and whisk to combine).
- To a large bowl, add shredded or chopped kale then drizzle 2 tablespoons of dressing onto the kale leaves. Use your hands to massage it in.
- Add the romaine lettuce, apple slices, sweet potato cubes and goat cheese (optional: reserve some of the apple slices for garnish). Drizzle with the remaining dressing, toss to combine well.
- Transfer to salad bowls, sprinkle the sunflower seeds over the top and garnish with the remaining apple slices. Eat right away.
Big bold fall flavors and that creamy maple-tahini dressing! – Chef’s kiss!