Sweet Potato & Apple Fall Harvest Kale Salad

My go to Fall Harvest Kale Salad that has made it’s way into my weekly meal rotation! It’s loaded with Fall flavors, powerful nutrients and antioxidants, the perfect combination between crisp apples and crispy sweet potatoes and crunchy kale. It’s a must try! 🎃🌿

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How to Make an Easy Homemade Italian Vinaigrette?

You’ll want to combine all the following ingredients into a jar, seal tightly with a lid, and shake until well combined.

1 tbsp. Dijon Mustard
3 tbsp. 100% Extra Virgin Olive Oil
3 tbsp. Apple Cider Vinegar
Salt & Black Pepper, to taste

Optional Additional Ingredients:

Honey
Italian Herb Seasoning
Fresh Basil
Lemon Juice
Maple Syrup

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How to Make a Fall Harvest Salad:

It starts with a very simple vinaigrette that will help bring out the flavors of the Fall produce below:

2 Sweet Potatoes, finely chopped
2 tbsp. Olive Oil
1 tsp. Salt
1 large bunch Kale (common curly kale variety), chopped
1 large Honeycrisp Apples, chopped
4 oz. Goat Cheese, crumbled
1/4 cup Roasted Pumpkin Seeds
1/3 cup Dried Cranberries

Then you’ll combine all of the following with the vinaigrette in a large bowl and toss to combine!

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Cook with me! ⬇️

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I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

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“”For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Sweet Potato & Apple Fall Harvest Kale Salad

PREP TIME: 10 COOK TIME: 20 TOTAL: 30

INGREDIENTS

Servings: 4-6

For the Simple Vinaigrette:

1 tbsp. Dijon Mustard
3 tbsp. 100% Extra Virgin Olive Oil
3 tbsp. Apple Cider Vinegar
Salt & Black Pepper, to taste

For the Kale Salad:

2 Sweet Potatoes, finely chopped
2 tbsp. Olive Oil
1 tsp. Salt
1 large bunch Kale (common curly kale variety), chopped
1 large Honeycrisp Apples, chopped
4 oz. Goat Cheese, crumbled
1/4 cup Roasted Pumpkin Seeds
1/3 cup Dried Cranberries

INSTRUCTIONS

To Roast the Sweet Potatoes: Preheat oven to Convection Roast 450F. Line a sheet pan with parchment paper. Combine the chopped sweet potato, 2 tablespoon olive oil, and 1 teaspoon salt. Toss well. Roast for 15-20 minutes, until crispy and tender. Roasting time may be longer depending on how big the chopped sweet potatoes are.
To Make the Vinaigrette: Combine all ingredients in a jar. Seal in tightly with the lid. Shake well. Season with salt and black pepper to taste.
To Make the Kale Salad: Add the chopped kale into a large serving bowl. Add half of the vinaigrette and gently massage into the kale.
Add the dried cranberries, roasted pumpkin seeds, chopped apple, and roasted sweet potato. Toss well.
(Optional: Add a few thinly sliced apples for decoration.) Top with the crumbled goat cheese.
Drizzle the remaining vinaigrette to enjoy!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Did you love this recipe?

I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!

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Follow along for more great A Bright Moment recipes.