Fall Chopped Kale Salad with Pumpkin Vinaigrette
This Fall Chopped Kale Salad with Pumpkin Vinaigrette is a delicious salad for fall. It is vegetarian and can easily be made vegan.
Ingredients
Baked Ingredients
- 2 cups diced sweet potato cut into small cubes
- 1 can white beans - drained and patted dry
- 1 tablespoon oil
- 1 teaspoon salt adjust to your saltiness preference
- 1 teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ tablespoon maple syrup
Dressing
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons pumpkin puree
- 1 clove garlic - grated
- 1 tablespoon maple syrup
Other ingredients
- 1 bunch finely chopped kale I like dino kale but any works
- 1 apple diced into tiny cubes
- 1 bunch radishes - finely chopped
- 2 bell peppers - finely chopped
- 1 cup grated parmesan or other hard cheese optional
Instructions
- Preheat oven to 400 degrees.
- Add sweet potatoes and beans to a bowl. Toss with the rest of the ingredients under the roasted section.
- Bake sweet potatoes and beans for 30-35 minutes.
- Add all dressing ingredients to a bowl or jar and mix until combined.
- Add cooked sweet potatoes and beans to a bowl with the rest of the salad ingredients. Pour over dressing and toss to combine.
Notes
This makes 3-4 servings of salad depending on how hungry you are.
Nutrition
Calories: 528kcalCarbohydrates: 49gProtein: 20gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 17mgSodium: 1054mgPotassium: 1059mgFiber: 10gSugar: 10gVitamin A: 14858IUVitamin C: 82mgCalcium: 508mgIron: 5mg
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