All the best fall flavours in this big beautiful gluten-free kale salad. Shredded kale, roasted sweet potatoes, hazelnuts, and chickpeas, apple slices and cranberries. All tossed together in a tangy mustard vinaigrette.

This hearty gluten-free kale fall salad is packed with crunch and flavour. The kale fall salad was originally posted on Sept 2019. I have updated and rewritten the blog post.

This gluten-free kale salad uses roasted cubed sweet potatoes tossed in olive oil, cumin, sumac and lemon pepper. I kept this salad dairy-free, but you could easily add crumbled feta or goat cheese.

I love using kale instead of romaine or butter lettuce. Kale has such a lovely crunch and just lends itself so well with these seasonal components.

INGREDIENTS NEEDED TO MAKE THE SALAD:

• Kale
• Sweet Potatoes
• Olive Oil
• Ground Cumin
• Sumac
• Lemon Pepper
• Hazelnuts
• Chickpeas
• Chili Powder
• Paprika
• Dried Cranberries
• Honeycrisp Apple
• Apple Cider Vinegar
• Maple Syrup
• Dijon Mustard

Using what’s in season, creates a salad that not only tastes great but switches up the salads you normally make. If you follow me on Instagram, you will know I am a big salad eater. I eat salad either as a main course or as a side dish EVERYDAY!

Embrace all of the fall flavours with this gluten-free kale salad. Made with roasted sweet potatoes, hazelnuts and chickpeas. Plus other ingredients like dried cranberries, sliced apples and a light mustard vinaigrette dressing.

I am a full believer that just because you are eating a salad doesn’t mean it needs to be boring. Salads can be packed in flavour and serve as a filling satisfying and delicious meal.

HOW TO MAKE THE KALE FALL SALAD:

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, cumin, sumac and lemon pepper and stir.
4. Spread sweet potatoes on the cookie sheet and bake in oven for 20 minutes.
5. Remove from oven and place potatoes on a plate.
6. Add the hazelnuts to the cookie sheet and bake for 10 minutes.
7. Remove and place hazelnuts in a bowl.
8. In a small bowl add the chickpeas, olive oil, chili powder and paprika and stir.
9. Spread chickpeas on cookie sheet and bake for 20 minutes.
10. Remove and put in a small bowl.
11. In a small jar add the apple cider vinegar, maple syrup, olive oil and mustard.
12. Put lid on jar and shake well.
13. To assemble salad. Add chopped kale to a large bowl.
14. Pour 1/2 the dressing on kale and toss.
15. Add the sweet potatoes, chickpeas, hazelnuts, cranberries and sliced apples and toss lightly.
16. Serve. Add more dressing if desired.

You can easily add chopped rotisserie chicken to the salad if you want. I find the gluten-free kale fall salad quite hearty and filling as it is. This salad includes a ton of flavour and every bite is a combination of sweet, crunch and savoury!

HERE ARE SOME MORE FALL RECIPES TO TRY:

• Gluten-Free Apple Bread
• Gluten and Dairy-Free Pumpkin Muffins
• Gluten-free Apple Pumpkin Bread
• Keto Pumpkin Roll

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ANY GLUTEN-FREE QUESTIONS? Have any questions about gluten-free baking or cooking? Send me a DM and I would be happy to help you out.

Gluten-Free Kale Fall Salad

All the best fall flavours in this big beautiful gluten-free kale salad.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course dinner, lunch, Salad

Cuisine American

Servings 4

Equipment

• cutting board
• parchment paper
• Cookie Sheet
• Bowl Set
• Serving Bowl
• Tongs

Ingredients

  

1x2x3x

• 4-5 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

Instructions

 

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

Keyword caesar salad, fall flavours, gluten and dairy-free, gluten-free, gluten-free salad, kale, kale fall salad, kale salad

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