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–+ servings
This is a big bowl of fall harvest salad. There is a cream colored ceramic bowl filled with dark green kale, sliced apples, red pomegranate seeds, diced sweet potatoes and brussel sprouts, white goat cheese crumbles, and light brown chopped walnuts. There is a dark brown serving spoon in the bowl as well.
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5 from 3 votes

Fall Harvest Salad

This Fall Harvest Salad tastes as good as it looks! All the hearty flavors of fall in a single bowl.
Prep Time10 minutes
Cook Time30 minutes
Course: Salad
Cuisine: American
Keyword: fall salad, harvest salad, salad
Servings: 6
Calories: 256kcal
Author: Jordan Smith

Equipment

  • large salad bowl

Ingredients

  • 6 cups kale stems removed
  • 1 sweet potato medium, diced
  • 8 oz brussel sprouts cut into fourths
  • 4 oz goat cheese crumbled
  • 1 honeycrisp apple thinly sliced
  • ½ cup pomegranate seeds
  • ½ cup walnuts chopped
  • ⅓ cup balsamic vinaigrette
  • 2 tablespoon avocado oil
  • salt and pepper
  • optional: add grilled chicken to make it a meal

Instructions

  • Gather all ingredients.
  • Chop the sweet potatoes and brussel spouts. Toss in a large bowl with 2 tablespoon avocado oil, salt and pepper. Make sure all veggies are coated well.
  • Pour the veggies on a greased baking sheet with tin foil. Bake at 400 for 30 mins, tossing veggies after 15 mins.
  • Add 6 cups of kale (stems removed) to large bowl. Pour ⅓ cup dressing over kale and massage with hands. Let sit for 15 mins, while veggies finish baking.
  • Add the cooked veggies into the salad.
  • Top with goat cheese, pomegranate seeds, walnuts, and apple.
  • Note: Feel free to vary the amounts of any ingredient based on your preferences!
  • Serve and enjoy!

Nutrition

Calories: 256kcal | Carbohydrates: 19g | Protein: 6g | Fat: 18g