This kale Fall Harvest Roasted Vegetable Salad is packed with delicious roasted sweet potato and cauliflower, fresh tangy apples and a Maple Dijon Vinaigrette to top it all off. It is the perfect hearty salad that makes for a delicious side dish or a main course all on its own. It is the perfect fall salad!
Ingredients in Fall Harvest Roasted Vegetable Salad
- 1 sweet potato
- 1 head cauliflower
- Olive oil
- Dried spices like garlic powder, thyme, rosemary, parsley
- 1 head kale: You will massage the kale with some olive oil and salt, making it softer and more tender, it also makes it easier to digest!
- Optional salad greens to mix into the kale: If you anticipate leftovers, I suggest to use kale only as it will last longer
I almost always prefer to make salad dressings at home. I find them to be much more fresh, flavourful and you can customize them to your taste preferences. A lot of pre-made bottled vinaigrettes contain a lot of sodium and sugar compared to when you make them at home. This Maple Dijon Vinaigrette is so easy and simple, you can whip it up in a pinch!
- Olive oil: Opt for high quality olive oil, ie. cold pressed, extra virgin olive oil. This type provides many nutrition benefits and tastes much better.
- Pure maple syrup
- White wine vinegar
- Dijon mustard: you can use either the regular or the whole grain type
- Salt and cracked black pepper
A delicious meal jam packed with nutrition
Kale has been referred to widely as a superfood. Whether you are a fan of kale or not (which I imagine you are since you’re interested in this recipe), the health benefits are undeniable.
- Kale is very high in calcium, making it a great option for those who don’t eat much dairy. Calcium is important for bone health and is essential in the functioning of the heart, muscles and nerves. Studies also show that regular intake of dietary sources of calcium may actually reduce cancer risk.
- Kale is high in phytonutrients (special nutrients founds in plants) which have a host of health benefits. Kale mainly contains high amount of the phytonutrients glucosinolates, polyphenols, and carotenoids, all of which help to protect against chronic disease, reduce inflammation and have antioxidant properties.
- 1 serving of kale (1 cup raw) contains 100% of your vitamin C needs.
The remainder of this recipe is packed with whole foods which also contain a host of vitamins, minerals and health benefits which I won’t expand on here. The amount of health benefits just form the kale alone are enough to take in!
If you like this recipe, you’ll also love my Pearl Couscous and Butternut Squash Salad, this Farro Arugula Salad, or this Winter Kale Salad.
If you make this Fall Harvest Roasted Vegetable Salad, be sure to leave a star rating and review below. Enjoy!
Fall Harvest Roasted Vegetable Salad
- 1 large sweet potato, large diced
- 1 head cauliflower, chopped into bite size pieces
- 1 ½ tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp each of dried thyme, rosemary and parsley
- pinch salt
- 1 head kale, chopped with thick stems removed
- 2 cups salad greens of choice *Optional, use all kale if you anticipate leftovers
- 2 medium apples diced or sliced
Maple Dijon Vinaigrette
- 1/3 cup extra virgin olive oil
- 1 ½ tbsp pure maple syrup
- 2 tbsp white wine vinegar
- 1 tsp dijon mustard
- 1/4 tsp salt
- Cracked black pepper to taste
- Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
- Add the chopped sweet potato to one baking sheet, the cauliflower to the other and drizzle the 1 ½ tbsp of olive oil between both sheets. Mix to coat the veggies. Mix the garlic powder, thyme, rosemary, parsley and a pinch of salt together in a small bowl and divide between the 2 baking sheets, mixing well. Bake for 25-30 minutes flipping halfway through, or until the veggies are fork tender and golden brown. Set aside.
- While the veggies are cooking add the chopped kale to a large bowl, drizzle with a little olive oil and a pinch of salt. Massage the kale with your hands until slightly softened. The volume will reduce slightly and the kale will become a deeper green colour. Mix in the other chopped salad greens if using. If you anticipate leftovers use the kale only as it will keep for longer without wilting.
- Mix the ingredients for the maple dijon vinaigrette in a small bowl and set aside.
- Once the roasted veggies have cooled off slightly add them to the greens along with the chopped apple and drizzle the vinaigrette over top. Mix well and serve immediately.