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.
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
- 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.