Fall Harvest Kale Salad
This healthy fall harvest kale salad combines the warm flavors of fall in a light, crisp, and refreshing chopped salad. It creates a beautifully balanced meal filled with protein, fat, fiber, and greens - the perfect choice for a delicious and satisfying meal.
I like to make a big batch and portion it out into ball jars, so we have grab and go lunches. The kale is sturdy enough that even with dressing it holds up for a few days without getting soggy, which is an added bonus for this make-ahead salad.
Ingredients
2 bunches organic kale
2 lbs organic chicken, grilled and cut in cubes
3 organic apples (I used a mix of fuji & gala), cut in cubes
1/2 cup organic pecans
1/4 cup organic pumpkin seeds
1/4 cup organic dried cranberries (no sugar added)
Sprinkle of pink Himalayan salt
DRESSING:
4 tbsp organic extra virgin olive oil
4 tbsp organic apple cider vinegar
1 tbsp organic maple syrup
Whisk extra virgin olive oil, apple cider vinegar, and maple syrup together in a bowl and set aside.
Remove the stem, cut the kale, and place it in a large bowl. Sprinkle with salt and massage the kale for 1 – 2 minutes. Add cubed apple and chicken, follow with pumpkin seeds, pecans, and cranberries. Top with the dressing and mix everything together.
Notes:
I love to top this salad with roasted sweet potatoes or acorn squash to really get some extra Fall vibes or if I’m looking for a bit more substance.
Including complex carbohydrates like quinoa, sweet potatoes, or acorn squash can make your salad more filling and provide sustained energy.
I portion this out into 4 large ball jars and 1 kid salad container servings, so they are ready to grab and go for lunch.
If they are going to be sitting for a few days and you want crunchier nuts and seeds, wait and add those before serving.
