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Recipe: Kale Fall Salad

Fall Kale Salad Recipe

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

Scale

Ingredients

Instructions

  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