This Easy Fall Harvest Kale Salad is filled with some of the best fall flavors including chopped kale, crisp fall apples, roasted brussels sprouts, sweet potato, crunchy pecans, and pumpkin seeds. Pair with a simple apple cider vinaigrette and a touch of maple syrup.
Why You’ll Love this Fall Harvest Kale Salad
All of your favorite fall fruits and vegetables are in this easy, colorful, whole-food salad. Get back to basics with freshly chopped kale, nutritious brussels sprouts, crispy apples, roasted sweet potato, nutty pecans, and tasty pumpkin seeds.
It’s super easy to make! Prep is only 5 minutes, and the oven does the work for you in terms of roasting the sweet potatoes and brussels sprouts.
The kale salad is versatile! Substitute different veggies or add different proteins in the salad without compromising the flavor profile.
This fall recipe is Paleo, Vegan, gluten-free and can be Whole30(if you leave out the maple syrup in the dressing).
This salad is filled with nutritious foods that your body needs!
How to make Fall Kale Salad
Start by cubing the sweet potatoes. Mine were about 1/2″ bite-sized pieces. After cubing, place the potatoes onto the sheet pan.
Next, slice the brussels sprouts. Rip off any outer leaves that are yellow or brown. Trim the scalloped ends off and slice the brussels sprouts in half, vertically. For larger brussels sprouts, cut into halves again. Arrange brussels sprouts on the sheet pan along with the sweet potatoes.
Toss the sweet potatoes and brussels sprouts with avocado or olive oil and sprinkle with salt and pepper.
Bake in the oven for 25 minutes or until soft and slightly brown.
While the sweet potatoes and brussels sprouts are roasting, prepare the rest of the salad ingredients.
Cutting the Kale
First, chop the kale. There are many ways to cut kale, but I find this way the easiest. When chopping kale, you first want to remove the thick stem.
Using your hands: Squeeze the top of the stem on the kale. Slide your fingers down the kale to rip the leafy part of the kale off. When the stem is removed, chop kale into small pieces and place into the large salad bowl.
Using your knife: Take the knife and slice vertically down and in between the stem and leafy part of the kale. Throw the stem away and chop the kale into small pieces and place into the large salad bowl.
Combine the diced onion, sliced apple, pecans and pumpkin seeds into the large salad bowl along with the kale.
Lastly, add in the cooled sweet potatoes and brussels sprouts and toss with salad spoons or your hands. If serving with dressing, toss right before serving. It may get soggy if you leave the salad sit with dressing.
Tips and Variations
Kale can be tough and bitter. If you would like to massage it with a small amount of olive oil in the large salad bowl before adding the other ingredients, it will make it more tender and digestible.
If you would like to add meat I recommend adding any kind of pulled chicken, roast, or pork. It is delicious if you top the salad with any of these meats!
Substitutes: sub the sweet potato for butternut squash; replace the kale for any kind of mixed greens or spinach, sub the pecans for walnuts.
Use any kind of apples. I chose Fuji, but any will work!
This Easy Fall Harvest Kale Salad is filled with some of the best fall flavors including chopped kale, crisp fall apples, roasted brussels sprouts, sweet potato, and a sprinkle of crunchy pecans and pumpkin seeds. Paired with a simple apple cider vinaigrette with a touch of maple syrup.
For the salad:
1 large sweet potato, cut into 1/2” bite-sized pieces
In a bowl, toss sweet potatoes and brussels sprouts in avocado oil. Sprinkle with salt and pepper. Arrange sweet potatoes and brussels sprouts onto sheet pan. Bake for 20-25 minutes or until soft and slightly brown.
In a large salad bowl, add kale, onion, apple, pecans, and pumpkin seed. In a mason jar or salad dressing container, combine salad dressing ingredients.
Remove sweet potatoes and brussels sprouts from the oven and let cool. Add cooled sweet potato and brussels sprouts into the salad bowl and toss. If you plan on having left over salad see recipe notes.
Toss salad with dressing right before serving. You may not need to use all the dressing.
Leftover salad: If you plan to have leftover salad, and you would like the sweet potato and brussel sprouts to be warm, store brussel sprouts and sweet potato in a separate container instead of combining them in the large salad bowl. Simply reheat and toss them on the next time you make the salad.
Add meat to salad: add chicken, beef, pork, fish, etc!
Hi, I’m Abbey! Food blogger, health coach, and personal trainer. I’m just a girl who loves food, and loves to show others how good healthy eating can taste! Here you’ll find easy real food recipes as well as healthy lifestyle and fitness content. I’d love to get to know you!