Joanna BROWN

Joanna BROWN

Rejoice Nutrition Wellness

Fall Harvest Kale Salad

Share this post

The leaves on my berry bushes have officially turned yellow, which means fall is here. I headed out this morning to start some fall harvesting and despite the yellow, red and brown colors starting to take over the garden my kale was standing out just as brightly green as ever. The beautiful fall colors and the vibrant green leaves of the kale just called to me to make a fall inspired kale salad.

 

KaleOut in the garden today, I learned that my bulldog puppy, Hamish loves kale! Loves it! He kept attacking it and he was eating it faster then I could pick it. Had to sneak a few pics in here of my kale eating bulldog to share. Too funny.

kale

I hope you enjoy eating this Fall Harvest Kale salad as much as Hamish and I had fun making it.

kale

 

 

Fall Harvest Kale Salad

This salad is so bright, colourful and bursting with flavour and texture. The sweet and tangy dressing just bring it all together for a very satisfying salad great for lunch or dinner
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 2 people

Ingredients
  

Salad

  • 6 cups kale, torn loosely from stems
  • 1 lemon Juice of one lemon
  • 1 tsp avocado oil
  • 1 large yam, baked & peeled
  • 1/2 cup cooked quinoa
  • 1/2 cup apple, chopped into cubes
  • 1/4 cup peptide seeds
  • 1/8 cup sesame seeds
  • 1/4 cup pomegranate seeds

Apple Cider Dijon Dressing

  • 3 tbsp. avocado oil
  • 1.5 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 1 tsp pulse flakes or sea salt

Instructions
 

  • Bake 1 large yam at 400 degrees for 45 minutes on a baking sheet in the oven
  • Cook quinoa according to package instructions
  • Gently rinse kale and pat dry with a clean towel. After removing the stems, tear the kale leaves into bite size pieces and place in a large bowl.
  • Combine the avocado oil and lemon juice and massage it into the kale pieces with your hands. You will notice the amount of kale decreases significantly when you do this and the leaves feel more tender and soft in your hands.
  • Peel the baked yam, cut into small cubes and add to the salad. Add the cooled quinoa and the remaining salad ingredients and give it a good toss.
  • Place all the dressing ingredients into a lidded jar and give it a good shake. Pour the dressing over the salad, toss and enjoy!

Notes

The great thing about this salad is, if there are leftovers (which rarely happens), you can put it in an airtight glass container and it will keep fresh for your lunch tomorrow.

Share this post

Sign up for my newsletter to never miss out on your dose of wellness wisdom!