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Bowl of Fall kale salad with pear and sweet potato.

Fall Kale Salad with Pear and Sweet Potato

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 8
Course: Main Course, Salad
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Dice the pear and add to the top of the kale, along with the pecans, raisins, cooled quinoa, and sweet potatoes.
  6. 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.