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Harvest Bowl Salad with Apple Cider Vinaigrette

Harvest Bowl Salad with Apple Cider Vinaigrette

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Discover the vibrant flavors of fall with this Harvest Bowl Salad with Apple Cider Vinaigrette. Packed with wholesome ingredients, this hearty salad combines sweet roasted sweet potatoes, crunchy pecans, and crisp apples, all tossed together with fresh kale and a tangy dressing that ties it all together. Perfect for busy weeknights or family gatherings, this dish is not only delicious but also customizable to suit your taste. Enjoy a colorful meal in a bowl that celebrates the season and nourishes the body!

Ingredients

Scale
  • 2 large sweet potatoes (peeled and cubed)
  • 34 sprigs of thyme
  • 1 tablespoon extra-virgin olive oil
  • ⅛ teaspoon cloves
  • ½ teaspoon sea salt
  • black pepper (to taste)
  • 6 cups curly kale (stripped off the stems and cut into bite-sized pieces)
  • 1 teaspoon Kosher salt
  • ½ of a red onion (chopped)
  • 1 large Pink Lady or Gala apple (cubed)
  • ⅔ cup toasted pecans (chopped)
  • ½ cup goat cheese (crumbled by hand)
  • 1 garlic clove (minced)
  • Juice from ½ of a lemon
  • ¼ cup apple cider vinegar
  • 1 teaspoon mustard
  • 1 tablespoon honey
  • ¼ teaspoon pepper
  • ½ cup olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, thyme, cloves, sea salt, and pepper. Spread on a baking sheet and roast for about 20 minutes until tender.
  2. While the sweet potatoes are roasting, wash and chop kale into bite-sized pieces. Sprinkle with Kosher salt and massage gently to soften.
  3. Once roasted, let sweet potatoes cool slightly before adding to the massaged kale along with chopped red onion, cubed apple, toasted pecans, and crumbled goat cheese.
  4. For the dressing, whisk together minced garlic, lemon juice, apple cider vinegar, mustard, honey, pepper, and olive oil until well blended.
  5. Pour dressing over salad mixture and toss gently until evenly coated.

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