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–+ servings
white bowl with fall kale salad and wedge of crusty bread.
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5 from 1 vote

Fall Kale Salad

This easy Fall Kale Salad is the perfect fall menu addition. Quick enough for weeknights - elevated for your holiday table. Shredded kale, roasted sweet potato, apples, tangy goat cheese and sunflower seeds tossed in a homemade creamy maple vinaigrette.
Prep Time20 minutes
Course: Salad
Cuisine: American
Keyword: fall kale salad, kale salad, thanksgiving side dish, best thanksgiving salad, healthy weeknight meal, healthy recipe
Servings: 4
Calories:

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

  • 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.

Notes

If you tried this recipe, don’t forget to leave a comment  and ⭐⭐⭐⭐⭐ rating!