Fall Kale Salad

When the weather cools and the leaves start turning, I naturally find myself craving meals that feel a bit heartier—but still fresh and nourishing. That’s exactly where this fall kale salad comes in. It’s the perfect balance of crisp greens, roasted seasonal produce, crunchy toppings, and a tangy-sweet dressing that brings everything together. It feels just right for cozy lunches, simple dinners, or even as a colorful side dish for your holiday table.

What makes this salad special is how it celebrates fall’s best flavors—think tender roasted sweet potatoes, juicy apple slices, dried cranberries, toasted pecans, and creamy goat cheese. The kale holds up beautifully under the dressing (actually gets better the longer it sits!), and its earthy flavor pairs so well with the sweet and savory notes in every bite. It’s vibrant, satisfying, and just so easy to love.

This isn’t one of those salads you eat just because it’s “healthy.” This is the kind you’ll crave again and again because it’s actually delicious. Plus, it’s super customizable—you can swap out the toppings based on what’s in your kitchen or what’s in season. Don’t have goat cheese? Try feta. No sweet potatoes? Roasted butternut squash works just as well. It’s flexible without ever feeling boring.

Whether you’re packing a weekday lunch, meal-prepping for the week, or looking for a beautiful fall-inspired dish to bring to your next gathering, this kale salad is a total winner. It’s cozy, colorful, and packed with flavor—basically everything you want in a fall recipe.

Why You’ll Love It

• Packed with Fall Flavors: From roasted sweet potatoes to crisp apples and toasted pecans, every bite is a celebration of the season.
• Meal Prep Friendly: Kale holds up really well, even after being dressed. This salad stays fresh in the fridge for a couple of days, making it perfect for prepping ahead.
• Nutritious and Filling: Loaded with fiber, healthy fats, and vitamins, this salad keeps you full and energized without feeling heavy.
• Easily Customizable: Swap the toppings based on what you have—use pears instead of apples, walnuts instead of pecans, or add some quinoa or farro for extra texture.
• Perfect Side or Main: Serve it as a hearty vegetarian main dish or alongside roasted chicken, turkey, or salmon for a full meal.

Ingredient List

For the Salad

• 6 cups kale, ribs removed and chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 large apple, thinly sliced
• 1/3 cup dried cranberries
• 1/3 cup toasted pecans, roughly chopped
• 1/4 cup crumbled goat cheese

For the Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Ingredient Notes

• I always use fresh, firm kale like Lacinato or curly kale—they have great texture and flavor for salads.
• Don’t skip roasting the sweet potatoes! It brings out their natural sweetness and adds a lovely caramelized flavor.
• Use crisp apples like Honeycrisp or Fuji for the best balance of sweetness and tartness.
• Toast your pecans lightly in a dry skillet to boost their flavor and crunch.
• For the dressing, raw apple cider vinegar and pure maple syrup make all the difference in taste—avoid substitutes if you can.

Kitchen Equipment Needed

• Large mixing bowl – for tossing the kale and salad ingredients evenly.
• Baking sheet – to roast the sweet potatoes to crispy, tender perfection.
• Knife and cutting board – for chopping kale, dicing sweet potatoes, and slicing apples.
• Small bowl or jar – to whisk or shake up the dressing ingredients.
• Skillet (optional) – to toast pecans for extra crunch and flavor.
• Salad tongs or wooden spoon – to mix everything gently without bruising the kale.

My favorite baking sheet is a rimmed, nonstick one because it makes roasting cleanup so easy!

Instructions

1. Prepare and Roast the Sweet Potatoes

• Preheat your oven to 400°F (200°C).
• Peel and dice the sweet potatoes into roughly 1-inch cubes for even roasting.
• Toss the cubes in a drizzle of olive oil, a pinch of salt, and pepper.
• Spread them out in a single layer on a baking sheet.
• Roast for about 25-30 minutes, flipping halfway through, until tender and lightly caramelized.

Pro tip: Make sure the sweet potatoes aren’t overcrowded on the sheet—give them space to roast properly and get crispy edges.

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2. Prep the Kale and Other Salad Ingredients

• While the sweet potatoes roast, remove the kale ribs by holding the stem with one hand and stripping the leaves off with the other.
• Chop the kale leaves into bite-sized pieces and place them in a large mixing bowl.
• Thinly slice the apple into half-moons, discarding the core.
• Roughly chop the toasted pecans if you haven’t already.

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3. Make the Dressing

• In a small bowl or jar, combine olive oil, apple cider vinegar, maple syrup, and Dijon mustard.
• Whisk or shake vigorously until the dressing is smooth and well combined.
• Season with salt and pepper to taste.

Pro tip: Whisk continuously while adding the oil to emulsify the dressing and avoid separation.

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4. Assemble the Salad

• Pour the dressing over the chopped kale.
• Massage the kale with your hands for about 2-3 minutes until it softens and darkens—this helps reduce its bitterness and makes it easier to eat.
• Add the roasted sweet potatoes, apple slices, dried cranberries, toasted pecans, and crumbled goat cheese.
• Gently toss everything together until evenly mixed.

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5. Serve and Enjoy

• Taste and adjust seasoning with more salt, pepper, or a splash of apple cider vinegar if needed.
• Serve immediately, or refrigerate for up to 2 days—flavors deepen over time!
• This salad pairs wonderfully with warm, crusty bread or as a side to roasted meats.

Tips and Tricks for Success

• Use fresh, firm kale and remove tough stems to avoid chewy bites.
• Don’t rush massaging the kale—it really makes the texture more tender and palatable.
• Roast sweet potatoes evenly by cutting them into similar-sized cubes.
• Toast nuts in a dry pan for 3-5 minutes until fragrant to boost their flavor.
• Store dressing separately if you plan to make the salad ahead to keep kale crisp.
• Let the salad rest for 15 minutes after tossing to let the flavors meld.
• Adjust sweetness in the dressing to your taste by adding more or less maple syrup.

Ingredient Substitutions and Variations

• Swap sweet potatoes for roasted butternut squash or carrots for a similar sweet, earthy flavor.
• Use spinach or baby kale if you prefer a milder green or a more delicate texture.
• Replace goat cheese with feta, blue cheese, or omit for a dairy-free option.
• Substitute pecans with walnuts, almonds, or pumpkin seeds for different crunch and flavor.
• Try pear slices instead of apples for a slightly different fruity sweetness.
• Add cooked quinoa or farro to make the salad more filling and grain-based.

Serving Suggestions

• Serve this fall kale salad alongside roasted chicken or turkey for a comforting, well-rounded meal.
• I love pairing it with warm, crusty bread smeared with garlic butter — the perfect contrast to the fresh, tangy salad.
• Add a scoop of cooked quinoa or farro on the side to turn it into a satisfying vegetarian dinner.
• It’s a fantastic side dish for any fall gathering or holiday dinner, bringing color and brightness to the table.
• For a lighter lunch, enjoy it topped with a soft-boiled egg or some sliced avocado for extra creaminess.

Storage and Reheating Instructions

• Store leftover salad in an airtight container in the fridge for up to 2 days.
• Keep the dressing separate if you plan to store the salad longer to prevent sogginess.
• If refrigerated with dressing, give the salad a quick toss before serving to redistribute flavors.
• Leftover roasted sweet potatoes can be reheated gently in a skillet or oven before adding back to the salad.
• This salad is best enjoyed cold or at room temperature—avoid microwaving to keep the kale crisp.

Frequently Asked Questions

How do I make kale less bitter in salads?

Massaging the kale with a little dressing or olive oil for a few minutes softens the leaves and reduces bitterness, making it much easier to enjoy raw.

Can I use other greens instead of kale?

Absolutely! Spinach, baby kale, or even arugula can work well, though the texture and flavor will vary slightly.

How long does this salad keep in the fridge?

It stays fresh for up to 2 days when stored in an airtight container. Keep the dressing separate if possible to prevent sogginess.

Can I make this salad vegan?

Yes! Simply skip the goat cheese or substitute it with a plant-based cheese alternative.

What’s the best way to toast nuts?

Toast them in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently, until they smell fragrant and lightly browned.

Can I prepare this salad ahead of time?

You can prep all the ingredients in advance, but toss the dressing and kale just before serving to keep everything crisp and fresh.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!