Fall Harvest Kale Salad

Fall Harvest Kale Salad is a healthy lunch or dinner recipe that is made in just a few minutes. The kale is first massaged with extra virgin olive oil, salt and pepper, and then topped with fall seasonal toppings and drizzled with a homemade Manuka honey mustard dressing.

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The best Fall Harvest Kale Salad recipe you’ll ever have

I know what you’re thinking, “the best” is a really strong statment. However, I am really confident in claiming that this kale salad is in fact, the best. In order to make kale taste really good, you have to massage it with EVOO, salt and pepper. This helps loosen up the leaves and will give them a lovely texture and flavor.

This salad has been on repeat for me the past week, it’s really simple to make and tastes amazing. Trust me, you guys know I have a huge sweet tooth, so for me to say this salad is amazing- it really must live up to my standards.

I personally love recipes that are both easy to make and can double as a meal prep. This harvest kale salad is exactly that. You can prep all the ingredients before hand, and just assemble the salad when you’re ready to eat throughout the week.

I can’t wait to hear how you enjoy this recipe. Don’t forget to take a photo of your re-creation and tag me over on Instagram or Tiktok! Also, please consider leaving a comment and rating below, (under the recipe card) this helps my business so much.

Ingredients in Fall Harvest Kale Salad

The ingredients in this Fall harvest kale salad are simple but delicious. It’s made with items that you can find year round, but are typically always included during the fall season. This recipe is also vegetarian and can be made vegan with the use of vegan cheese, instead of the goat cheese!

For the Kale Salad

Kale
Honey crisp apple
Honey Goat cheese
Pecans
Cranberries
Sweet potatoes
Hemp hearts
Grapes

For the homemade Manuka Honey Mustard Dressing

Extra Virgin Olive Oil
Red Wine Vinegar
Fresh Lemon Juice
Manuka Honey
Dijon Mustard

How to make healthy fall harvest kale salad

This salad is easy to make, and as mentioned before, makes for the perfect meal prep. You can prepare all the toppings ahead of time, and then assemble your salad when you’re ready to enjoy.

Start by preparing the sweet potatoes. I like to air fry these, however you can also roast them in the oven. Start by removing the skin and then chopping the sweet potatoes into bite size pieces. Place them in the air fryer and lightly spray with EVOO and season with salt and pepper. Air fry for 20 minutes at 350F, stopping and shaking halfway through.

While the sweet potatoes are baking. Prepare the kale by massaging it with evoo, salt and pepper. Don’t skip this step, it’s extremely important to make the kale taste amazing. Simply, add clean kale to a bowl with evoo, salt and pepper. Then, using your hands really get in there and massage the kale leaves for 2 minutes or until the leaves are soft and tender. Trust me, you will notice a big difference.

Next, prepare the dressing by combining all the ingredients together in a blender or bowl and either blend on high speed for a minute or mix with a whisk for 2-3 minutes or until ingredients are well combined.

Set the dressing aside while you prepare the salad. On top of the massaged kale, add on the thinly sliced honey crisp apples, air fried sweet potatoes, sliced red grapes, crushed pecans, dried cranberries, goat cheese, and hemp hearts. Drizzle with the homemade honey mustard and enjoy!

A few other Fall Recipes to Try:

Fall Harvest Kale Salad

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PREP TIME:

10 Minutes

COOK TIME:

20 Minutes

Author - Hannah

Ingredients

Kale Salad

2 heads kale, shredded
1 tbsp EVOO
1/4 tsp salt
1/4 tsp pepper

Toppings

1 medium sized sweet potato
1 honey crisp apple, thinly sliced
1/4 cup pecans, crushed
1/3 cup grapes, halved
1/4 cup dried cranberries
2 tbsp honey goat cheese
2 tbsp hemp hearts

Manuka Honey Mustard Dressing

1/4 cup EVOO
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 Tbsp Manuka Honey
1 Tbsp Dijion Mustard

SCALE:

YIELDS:

2 Servings

Directions

Start by preparing the sweet potatoes. I like to air fry these, however you can also roast them in the oven. Start by removing the skin and then chopping the sweet potatoes into bite size pieces. Place them in the air fryer and lightly spray with EVOO and season with salt and pepper. Air fry for 20 minutes at 350F, stopping and shaking halfway through.
While the sweet potatoes are baking. Prepare the kale by massaging it with EVOO, salt and pepper. Don’t skip this step, it’s extremely important to make the kale taste amazing. Simply, add clean kale to a bowl with EVOO, salt and pepper. Then, using your hands really get in there and massage the kale leaves for 2 minutes or until the leaves are soft and tender. Set aside.
Next, prepare the dressing by combining all the ingredients together in a blender or bowl and either blend on high speed for a minute or mix with a whisk for 2-3 minutes or until ingredients are well combined. Set dressing aside.
Now assemble the salad. On top of the massaged kale, add on the thinly sliced honey crisp apples, air fried sweet potatoes, sliced red grapes, crushed pecans, dried cranberries, goat cheese, and hemp hearts. Drizzle with the homemade honey mustard and enjoy!