Fall Harvest Salad
This fall harvest salad is all about those delicious toppings: candied pecans, roasted sweet potato, diced red onion, dried cranberries, and vegan goat or feta cheese.
How can I make this salad ahead of time?
Like most salads, all toppings and dressing can be made in advance, by a few days if needed. The kale can be prepped ahead of time by removing the stems but massaging the kale should be done soon before serving.
How long are candied pecans good for?
Candied pecans last about a week on your countertop or a few weeks if refrigerated.
Makes:
1 salad
Fall Harvest Salad
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
Salad
- a few handfuls of kale, hard stems removed
- 1/2 sweet potato, chopped
- 1-2 tbsp olive oil
- a dash of smoked or regular paprika
- a dash of cumin
- salt + pepper
- 1/4 cup candied pecans
- 1/4 cup diced red onion
- 1/4 cup dried cranberries
- optional: vegan goat or vegan feta cheese
Lemon Vinaigrette
- 1/3 cup olive oil
- juice from 1 lemon
- 1-2 tsp maple syrup
- 2 garlic cloves, minced
- 1-2 tsp dijon mustard
- 1/4 tsp dried thyme
- pinch of salt and pepper
Instructions
Salad
- Preheat oven to 450F. Line baking sheet with parchment paper and set aside.
- Chop sweet potato into bite-sized pieces. In a small bowl, toss with olive oil, paprika, cumin, salt, and pepper. Bake for 20-30 minutes or until tender and flip halfway. Set aside.
- While the sweet potatoes are baking, prep the kale by removing all hard stems. Add lemon vinaigrette to the kale and massage with your hands until kale is slightly wilted but still crispy.
- Prep the remaining toppings (pecans, onion, and cranberries).
Lemon Vinaigrette
- Combine all ingredients in a small bowl and whisk until combined. If you prefer your dressing creamy, you can blend all the ingredients until creamy. Enjoy!
- Store in a glass jar in the refrigerator.