The Most Satisfying Fall Salad You Haven’t Tried!

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!

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

gluten-free, vegetarian

SALAD:

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)

DRESSING:

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

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.