How to Make Fall Harvest Salad


Prep time 5mins
Cook time 30mins
Serves or Makes: 4 as a side, 2 as a main


For the Salad

  • 2 sweet potatoes, peeled and cut into small cubes
  • Extra virgin olive oil, divided
  • 2 tablespoons kosher salt, divided
  • Freshly cracked black pepper, to taste
  • 1 bunch lacinato (dinosaur kale), stems removed and thinly sliced
  • Juice of 1 lemon
  • 1/ 2 cup dried cherries
  • 1/ 2 cup pumpkin seeds
  • 1/ 2 cup pecans, roughly chopped
  • 1 large honeycrisp apple, thinly sliced
  • 1/ 2 cup goat cheese, crumbled

For the Dressing


  • Step 1

    Preheat oven to 400°F. On a large, foil-lined baking sheet, place sweet potato cubes and drizzle with 1 tablespoon olive oil. Season with 1 tablespoon salt and black pepper (to taste).

  • Step 2

    Make sure the sweet potato cubes are evenly coated, then bake for 25-30 minutes, until deep golden brown and very tender. Once done, set aside to cool.

  • Step 3

    Meanwhile, in a large bowl place the sliced kale plus 1 tablespoon olive oil, 1 tablespoon kosher salt, black pepper (to taste), and juice of one lemon. Mix and massage the kale for a minute or two to help it tenderize. Set aside.

  • Step 4

    Make the dressing. In a medium bowl add in dijon mustard and red wine vinegar. Mix to combine. Whisking the whole time, slowly drizzle in the extra virgin olive oil until you have a thick & creamy dressing.

  • Step 5

    Assemble the salad. Place the massaged kale at the bottom of a very large bowl, and top with the cooked sweet potato, dried cherries, pumpkin seeds, chopped pecans, apple slices, and goat cheese. Drizzle the dressing over the top and enjoy!