The Perfect Autumn Salad

Fresh flavors and full of fiber

Now that November’s here we’re all in on seasonal fall flavors. This fresh but filling salad is the perfect way to combine several into one tasty meal. From in-season apples, to classic fall sweet potatoes, to bright cranberries and hearty kale, this recipe leans into the best of the season and all the gut-healthy fiber, and nutrients that come along with it. 

Fall Harvest Salad

Ingredients

Salad:

• 1 large bunch kale, chopped (stems removed)
• 2 medium sweet potatoes, peeled and roasted (cubed)
• 2 apples, cubed (Honeycrisp or Fuji)
• ½ red onion, finely chopped
• 1½ cups cooked quinoa (cooled)
• ⅔ cup chopped pecans (toasted if desired)
• ½ cup dried cranberries
• ½ cup grated Parmesan (use large shreds)

Dressing:

• ¼ cup apple cider vinegar
• ⅓ cup extra virgin olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

1. Massage the Kale:
   In a large bowl, massage the chopped kale with a drizzle of olive oil and a pinch of salt until tender (about 1–2 minutes).
   
2. Roast the Sweet Potatoes:
   Toss sweet potato cubes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes or until golden and tender. Let cool.
   
3. Assemble the Salad:
   Add the massaged kale, roasted sweet potatoes, apples, red onion, quinoa, pecans, cranberries, and Parmesan to a large bowl.
   
4. Make the Dressing:
   In a small jar or bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper until well combined.
5. Toss and Serve:
   Pour the dressing over the salad and toss well to combine. Serve immediately or let sit for 10–15 minutes for flavors to meld.