Fall Kale Salad Harvest Salad

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🍴 Storage instructions

This carrot and kale salad is best enjoyed while fresh and eaten on the same day. However, you can store leftover kale salad in an airtight container and keep it in the refrigerator for up to two days.

Perfect salad for Fall. This healthy kale salad has all the Fall flavors we love and makes a delicious pairing for many Fall main dishes, Thanksgiving meals, and holiday recipes. Check out this garlic lemon kale salad, kale salad with cranberries and 50 other kale salad recipes if you want other inspiration! Packed with nutrients. Kale is a highly nutritious leafy green that’s packed with vitamins, minerals, and antioxidants. Combining it with other healthy ingredients like carrots creates a salad that’s full of nutrients. Versatile dish. You can change up or add more seasonal vegetables to this delicious kale salad, such as honeycrisp apples, butternut squash, brussels sprouts, and pomegranate seeds. You can also serve this as a warm salad or a cold salad.

Bring a small pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and set aside to cool. Transfer walnuts to a baking sheet, spread out in a single layer, and toast for 3 to 4 minutes until golden brown. Set aside.

Massage the kale leaves. The secret to the best kale salad recipe is to soften the kale. Massage it with a bit of olive oil, lemon juice, or vinaigrette and gently rub the dressing into the leaves for a few minutes until soft. Add more seasonal ingredients to capture the flavors of fall. Use apples, pears, cranberries, and squash for a more flavorful and vibrant salad. Check out this cranberry salad with pecans if you want something festive! Add a variety of toppings. To add flavor and crunch, add delicious toppings like pumpkin seeds, cranberries, parmesan cheese to your kale salad!

Proteins: Roasted tofu, chickpeas, or even hard-boiled eggs. Other vegetables: Roasted sweet potatoes, butternut squash, Brussels sprouts, or cauliflower, grilled portobello mushrooms, or avocado slices Grains: Quinoa, brown rice, or wild rice

You can have this as a light lunch, filling for a wrap or sandwich, or as a starter or appetizer to a main like this vegetable lasagna or mushroom Wellington. The options are endless! Make sure to keep the dressing in a separate container (like a mason jar) to prevent the salad from becoming soggy. Line the bottom of the salad container with paper towels to help absorb excess moisture.