Fall is in full swing and your traditional kale salad wants to join in on all the fun! Kale is high in fiber, iron, Vitamin A C + K, antioxidants, calcium etc. So we don’t want to abandon this nutritional powerhouse just because the weather is getting colder.

Here is a delicious and creative way to cozy up with your greens this fall!

Fall Panzanella Salad With Kale, Roasted Grapes, Lentils, Sweet Potatoes + Cornbread | purely elizabeth #kale #fallsalads #heathymeals

Fall Panzanella Salad With Kale, Roasted Grapes, Lentils, Sweet Potatoes + Cornbread

gluten-free, vegetarian


1 bunch kale, destemmed and chopped

1 cup grapes, roasted

1 purple sweet potato, cut into wedges and roasted

1 onion, chopped and roasted

½ cup black lentils, cooked

2 cups Pumpkin Cornbread, cubed (p.28)

4-oz goat cheese (optional)


2 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp maple syrup

salt to taste

Preheat oven to 350°F. Toss cornbread in 1 tbsp olive oil. Place on baking sheet and bake in oven for 15 minutes. Meanwhile, in a small bowl, whisk together dressing ingredients. When ready to serve, in a large bowl toss together greens, grapes, sweet potatoes, onions, lentils and cornbread. Serve with dressing drizzled on top and sprinkle with goat cheese.

Pumpkin Cornbread | purely elizabeth #glutenfree #fall #pumpkin

Pumpkin Cornbread

gluten-free, vegetarian

1½ cups almond flour

1½ cups cornmeal

1 tsp baking soda

1 teaspoon salt

½ cup coconut oil

½ cup coconut sugar

¾ cup coconut milk, whisked with 1 tbsp apple cider vinegar

3 eggs

1 can of pumpkin puree

Preheat oven to 350 °F . In a large bowl, combine dry ingredients. In a small bowl, whisk together wet ingredients. Pour wet ingredients into dry and stir to combine. Pour into a skillet and place in the oven for 25-30 minutes or until cooked through in the center.


Just like that– a delicious fall salad! Enjoy and be sure to share your creation with us on Instagram, Facebook, and Twitter.