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

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
Cook Time 50 minutes
Total Time 1 hour
Course dinner, lunch, Salad
Cuisine American
Servings 4

Equipment

Ingredients
  

  • 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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