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–+ servings

Fall Harvest Salad

This salad combines all the best autumn flavors: sweet potatoes, cheddar, honeycrisp apples, walnuts, and kale.
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Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 as a side

Ingredients

For the sweet potatoes:

  • 2 large (~200 gram) sweet potatoes, peeled and cut into 1/2 inch cubes
  • 3 Tablespoons olive oil
  • 1 teaspoon kosher salt (plus more to finish)
  • 1/2 teaspoon garlic powder (plus more to finish)
  • 1/2 teaspoon smoked paprika (plus more to finish)
  • 1/4 teaspoon black pepper (plus more to finish)
  • 2 Tablespoons honey (plus more to finish)

For the salad:

  • 1 bunch kale, de-stemmed and thinly sliced (curly or tuscan kale work!)
  • 2 romaine hearts, thinly sliced
  • 1 honeycrisp apple, cut into matchsticks
  • 1/2 cup shredded white cheddar (about 4 oz)
  • 1/3 cup golden raisins
  • 1/3 cup walnuts
  • Balsamic vinaigrette (homemade or store bought)

Instructions

For the sweet potatoes:

  • Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
  • Add the sweet potatoes to the baking sheet and arrange in a single layer.
  • Drizzle with olive oil. Season with salt, pepper, garlic powder, and smoked paprika. Toss and arrange in a single layer.
  • Bake for 20 minutes.
  • Remove from the oven, drizzle with honey. Shake the potatoes around to coat in honey. Bake for 15-20 more minutes or until you can stick a fork through the potatoes and the edges are caramelized.
  • Finish with a drizzle of more honey and season with extra salt, pepper, garlic powder, and smoked paprika.

For the salad:

  • In a large bowl, add the kale. Drizzle over 2 tablespoons of balsamic vinaigrette and massage with your hands.
  • Add the romaine. Toss to evenly distribute.
  • Top with the roasted sweet potatoes, apples, shredded cheddar, golden raisins, and walnuts.
  • Toss with balsamic vinaigrette and serve.

Nutrition

Serving: 1 serving | Calories: 509kcal | Carbohydrates: 63g | Protein: 16g | Fat: 26g