Recipe: Kale Fall Salad

Kale Fall Salad

Bring on the fall salads!

I am a big salad fan and normally eat a salad every day for supper.

With the fall weather here I am switching my salads up by adding roasted vegetables and nuts to my salads.

Fall Kale Salad Recipe

Recipe: Kale Fall Salad

Fall Kale Salad Recipe

Roasted veggies, roasted nuts, crisp apples and dark leafy greens brings this fall salad together.



  • 45 cups organic kale, chopped
  • 2 sweet potatoes chopped into small cubes
  • 2 tsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp sumac
  • 1/2 tsp lemon pepper
  • 1/2 cup raw hazelnuts
  • 1 can chickpeas, drained
  • 2 tsp olive oil
  • 1 tsp Chile powder
  • 1 tsp paprika
  • 1/4 cup dried cranberries
  • 1 honeycrisp Apple, sliced thin
  • 2 Tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 1/4 cup olive oil
  • 1 tsp Dijon mustard


  1. Preheat oven to 400 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a small bowl mix the cubed sweet potatoes, oil and spices and stir.
  4. Spread sweet potatoes on the lined cookie sheet and bake in oven for 20 minutes.
  5. Remove from oven and place sweet potatoes on a plate.
  6. Add the hazelnuts to the lined pan and bake for 10 minutes.
  7. Remove and place nuts in a bowl.
  8. In a small bowl add chickpeas, oil and spices and stir.
  9. Spread onto lined pan and bake for 20 minutes.
  10. Remove and put in a bowl.
  11. In a small jar add the apple cider vinegar and the rest of the ingredients. Put a lid on and shake well.
  12. To assemble salad add chopped kale to a large bowl.
  13. Pour 1/2 the dressing on and toss.
  14. Add the sweet potatoes, chickpeas, hazelnuts, cranberries and sliced apples and toss lightly.
  15. Serve.

Keywords: fall recipes, kale salads, salad recipes, Keto, gluten free recipes, low carb recipes

Fall Kale Salad Recipe

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