The Perfect Fall Harvest Salad
Salad is often the untouched side of Thanksgiving, but it shouldn’t be! Let this harvest salad be a centerpiece on your holiday table. It’s so pretty, so delicious, and brings out all of the best flavors of fall. Not to mention, it’s easy! And you can easily prep all veggies (marinating the kale too!) ahead of time so it doesn’t take up primetime oven/ counter space on the big day!
PS: These amounts are very flexible. If you’re having a really large crowd, double it! I actually like to roast a ton of sweet potatoes and brussels sprouts this way, and also serve them as additional sides (or keep them for meal prep!)
Ingredients
1 Large Bunch of Kale, cleaned, destemmed and torn
1 Large Sweet Potato, Diced
3 Cups, Brussels Sprouts, Trimmed and Halved
1/4 Red Onion, Thinly Sliced and rinsed under cold water
1 Cup Cooked Beets, Sliced (or diced!)
1/4 Cup Roasted Sliced Almonds or Pepitas
Herbed Goat Cheese or Miyoko’s Garlic Herb Double Cream Vegan Cheese
Olive oil
Garlic Powder, Salt, Pepper, Cayenne, Cinnamon
Maple Vinaigrette:
1/4 Cup Apple Cider Vinegar
1/3 Cup Extra Virgin Olive Oil
1 Tbs Maple Syrup
1 Tsp Dijon Mustard
1 Garlic Clove, Minced
Salt, pepper
Method.
Step 1.
Make your roasted veg: Pre-heat oven to 425. Place diced sweet potatoes on one lined sheet pan and halved brussels sprouts on another (the really big ones I quarter). Generously sprinkle both veggies with garlic powder, salt and pepper. To the sweet potatoes, also add a dash of cinnamon and cayenne pepper (1/4 tsp should be good but I don’t measure!). Drizzle each with olive oil and toss to coat. Place in the oven for about 20-30 minutes, flipping after 10 minutes and checking on them after 20 minutes. You want them to be fork tender and caramelized on both sides. Allow to cool for at least 5 minutes before adding to the salad.
Step 2.
Marinate your kale: In a large salad bowl, tear up your kale, drizzle with olive oil and massage for about 30 seconds to soften the leaves. You can also do this ahead of time and store the kale in the fridge for up to a day.
Step 3.
Prep while everything is roasting: While everything is roasting, we’ll start to assemble the salad and make our dressing! Be sure to rinse your sliced red onion in ice cold water before adding to the salad - this takes away that sharp taste and mellows them out. Add your onion, sliced beets to the marinated kale. Set the salad aside.
Step 4.
Make your maple vinaigrette: Combine your dressing by adding everything to an airtight jar and shaking it until it thickens and becomes a cohesive dressing. You can also add all ingredients except for the olive oil to a large bowl, and whisk, slowly pouring in the olive oil as you whisk. Both will make a delicious maple vinaigrette - the first just a bit faster!
Step 5.
Assemble and enjoy! Add your roasted veggies to the salad, and toss to combine. Add your dressing, break up and add your goat cheese (or cheese alternative) and crunchy topping (almonds or pepitas) right before serving and enjoy!