Harvest Kale Salad

Harvest Kale Salad

Kale gets really sweet and delicious when it’s been exposed to frost; therefore, winter kale such as lacinato (also known as “dinosaur kale”) is ideal to use in a raw salad. Be sure to cut out the spine from the leafy part, as the spine can be too tough to chew. Beets and sweet potatoes are a fantastic combo that roasts beautifully, although this salad is a great opportunity for you to roast whatever vegetables you have on hand—regular potatoes, winter squash, even carrots would be lovely.–Ann Gentry

LC We Got A Confession To Make Note

We got a confession to make. This really quite lovely fall salad recipe, which just happens to be vegan, originally called for mustard-glazed tempeh. With all due respect to Ann Gentry, the creator of this recipe, we found that it tasted sorta complete to us, even without the tempeh, given its stunning array of colors and tastes and textures. Although if tempeh floats your boat, by all means, do your thing.

Kale Salad

  • Quick Glance
  • (1)
  • 30 M
  • 1 H, 10 M
  • Serves 4
5/5 - 1 reviews
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Ingredients

  • For the roasted vegetables
  • For the dressing
  • For the salad

Directions

Make the roasted vegetables

Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper

Toss the sweet potatoes and beets in a large bowl with the oil, garlic, salt, and pepper to coat. Transfer to the prepared baking sheet and roast, tossing after the first 20 minutes, until the sweet potatoes are tender and browned, about 40 minutes. Let cool completely.

Make the dressing

Whisk the orange juice, tahini, vinegar, garlic, 1/2 teaspoon salt, and saffron, if using, in a bowl to blend. Gradually whisk in the oil until emulsified. Season to taste with salt and pepper.

Assemble the salad

Toss the kale, spinach, and the cucumber and bell pepper, if using, in a large bowl with enough of the dressing to coat. Add the roasted sweet potatoes and beets and toss again, adding more dressing if necessary. Transfer the salad to a platter. Garnish with the almonds and serve.

Print RecipeBuy the Vegan Family Meals cookbook

Want it? Click it.

Recipe Testers' Reviews

This is such a perfect combination of fall flavors. I can’t think of a single way to improve upon this recipe. I threw in some butternut squash cubes I’d roasted for another recipe and the squash paired beautifully with the yams and beets. I used 1 tablespoon apple cider vinegar and 1 tablespoon white balsamic vinegar in place of the brown rice vinegar. The dressing is so amazingly delicious that I foresee whipping up a batch for use on green salads and other dishes. I opted to forego the candied almonds in place of plain roasted almonds and the added crunch was delicious. I’ll make the candied almonds for a special occasion but didn’t want to add any sugar to such a healthful salad.

Nothing makes me feel more virtuous than consuming lots of kale, so I’m always on the lookout for more ways to incorporate it into my diet. This salad is an excellent addition to my collection of kale recipes, with the greenness of the kale and spinach punctuated by the sweetness of the roasted vegetables and the creamy dressing. I used apple cider vinegar in the dressing, which worked nicely. I actually used a Persian cucumber so I didn’t have to worry about seeding it, and I also cut the cucumber and bell pepper so that they were more striplike, echoing the cut kale strips. This makes an excellent fall salad, either as a main course or as a starter or side.

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