Fall In Love With The Ultimate Fall Salad

There is something so special about warm salads. A roasted veggie adds great depth and you feel nourished. Also, if you have never peeled carrots into thin shavings for a salad --this will be a game changer and new go to. Sure it takes a few extra minutes, but both husbands noted the difference and loved it. We love to roast the veggies while we prep the salad and dressing and throw them in warm from the oven, but this is a perfect use of leftover roasted sweet potatoes or squash too. You can customize it and switch it up based on the veggies and cheese you have on hand. Not a fan of goat cheese, sub crumbled feta or cubed avocado --we have done all three and never been disappointed. In fact we bet you will fall in love with this ultimate fall salad.

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Prepares 4-6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes, for roasting veggies

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The Goods: 

For the salad

1 large sweet potato or 1 small butternut squash, rinsed and cubed

1 tbsp extra virgin olive oil

sea salt and 1/4 tsp smoked paprika

1 bunch dino kale, washed and stems removed**

Half a 5 oz bag of arugula or spring mix salad**

1 ear of corn, husk and silk removed + kernels shaved off

Half a pint of cherry or grape tomatoes, halved

1 large carrot, peeled and shaved into thin ribbons

1 red bell pepper, thinly sliced

1/4 cup pumpkin seeds

1/3 cup goat cheese crumbles or feta cheese, if dairy free sub 1 small avocado cubed

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For the Dressing

1/3 cup extra virgin olive oil

1/4 cup apple cider vinegar

1 tbsp tahini

1 tbsp agave or maple syrup

1 tsp dijon mustard, optional

1/4 tsp red chili flakes

1/2 tsp sea salt

1/4 tsp cracked pepper

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How To: 

1. Preheat oven to 425 F and line baking sheet with parchment paper. Evenly space sweet potato, drizzle with oil and season with paprika and salt. Bake in the center rack of the oven for 25-30 minutes, until potatoes are fork tender and start to caramelize.
2. While the potatoes are roasting, prepare salad. Place all salad dressing ingredients in a small bowl and whisk to combine. Taste and adjust seasoning. Set aside.
3. Tear kale into bite-sized pieces and place in a large bowl.  Pour 1/3 of the dressing over the kale. Use your hands to gently massage the kale with the dressing for 1-2 minutes.
4. Add the remaining salad ingredients to the bowl. Once the potatoes are done, add these to your bowl as well. Add remaining dressing and toss to coat evenly. Serve immediately as is or with your favorite protein.

**If you want this salad to keep for a few days in the fridge, use 2 bunches of dino kale instead of mixing in arugula or spring mix. The kale will hold up better with the dressing.