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
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.