Fall Kale Salad with Pear and Sweet Potato
Enjoy the amazing texture and flavor of this seasonal fall kale salad with pear and sweet potato. Made with chewy raisins and toasty pecans, not a taste bud will be left behind with this delicious salad.
Jump to RecipeThe first time I tried kale it was in a fall inspired salad, and unlike most peoples first reaction when they try kale I loved the hearty flavor of not just the salad but the kale too. It inspired me to make my own versions of a fall kale salad using whatever I had on hand. Once I came up with a variation with pear and sweet potato, and it was so good that I have made it several times since.
Kale is a hearty green that is perfect in this fall salad. This salad comes together with a variety of flavors and textures, topped with pears, sweet potatoes, and raisins. All the components come together in a perfect combination that carry you on a journey of fall flavors.
How to Choose your Kale
At my local grocery store I can find kale in two places. They have bagged, pre-chopped kale in the bagged salad section and full leaf kale in a bunch in the organic vegetables section. I usually choose the organic kale because I find it easier to remove the stems when I cut the kale myself, rather than sifting through the bagged kale to try and find the stem pieces. The organic kale is also very comparable in price to the bagged kale so it makes it a good choice all around.
If kale is a new ingredient for you and you would like to use it in more recipes, try my white bean and rice soup.
Ingredients
For kale salad
- 1 large sweet potato
- 1 tbsp olive oil
- 1 tsp cinnamon
- 1 bunch of kale
- 2 tbsp lemon juice (from about 1/2 a large lemon)
- 1 large pear
- 1 1/2 cups quinoa
- 1/2 cup raisins
- 1/2 chopped roasted pecans (or walnuts)
For balsamic dressing
- 2 tbsp balsamic vinegar
- 1 tsp stone ground mustard
- 1 tbsp maple syrup or honey
- 1 tbsp olive oil
How to Make Fall Kale Salad with Pear and Sweet Potato
Begin by cooking the quinoa. Add the quinoa to with a pan with 3 cups water and simmer over medium low heat until the quinoa is cooked through. You can tell its cooked through when there is no longer a light colored spot in the middle. Once cooked, set aside or in the fridge to cool.
Dice the sweet potatoes and coat them with the olive oil and cinnamon. Bake in a 425° F oven for 20-30 minutes or until the potatoes are soft and start to color.
While the potatoes cook, de-stem the kale by running a knife along either side of the stem. Then chop the kale in to bite-sized pieces.
Put the kale pieces into a bowl and squeeze the lemon juice over top. Massage the kale between your fingers and palm for about 5 minutes until all the kale has turned a dark green color. This step helps make the kale easier to chew and the lemon juice helps enhance and brighten the flavor of the kale.
Dice the pear and add to the top of the kale, along with the pecans, raisins, cooled quinoa, and sweet potatoes.
To make the maple balsamic dressing, add the ingredients to a blender and blend until combined, then pour over the salad ingredients and toss until everything is coated.
Enjoy for dinner or a side at your next fall get together!
Fall Kale Salad with Pear and Sweet Potato
Ingredients
For kale salad
- 1 large sweet potato
- 1 tbsp olive oil
- 1 tsp cinnamon
- 1 bunch of kale
- 2 tbsp lemon juice from about 1/2 a large lemon
- 1 large pear
- 1 1/2 cups quinoa
- 1/2 cup raisins
- 1/2 chopped roasted pecans or walnuts
For balsamic dressing
- 2 tbsp balsamic vinegar
- 1 tsp stone ground mustard
- 1 tbsp maple syrup or honey
- 1 tbsp olive oil
Instructions
- Begin by cooking the quinoa. Add the quinoa to with a pan with 3 cups water and simmer over medium low heat until the quinoa is cooked through. You can tell its cooked through when there is no longer a light colored spot in the middle. Once cooked, set aside or in the fridge to cool.
- Dice the sweet potatoes and coat them with the olive oil and cinnamon. Bake in a 425° F oven for 20-30 minutes or until the potatoes are soft and start to color.
- While the potatoes cook, de-stem the kale by running a knife along either side of the stem. Then chop the kale in to bite-sized pieces.
- Put the kale pieces into a bowl and squeeze the lemon juice over top. Massage the kale between your fingers and palm for about 5 minutes until all the kale has turned a dark green color. This step helps make the kale easier to chew and the lemon juice helps enhance and brighten the flavor of the kale.
- Dice the pear and add to the top of the kale, along with the pecans, raisins, cooled quinoa, and sweet potatoes.
- To make the maple balsamic dressing, add the ingredients to a blender and blend until combined, then pour over the salad ingredients and toss until everything is coated.