Fall kale salad is equal parts savory and sweet, with spiced, roasted vegetables and a light pumpkin vinaigrette. It is the salad for autumn and combines the most incredible flavors and textures: sturdy kale, tender roasted carrots and cauliflower, creamy goat cheese and crunchy bits of grain-free granola (yep, granola!). It's safe to say this salad won't get overlooked in the holiday menu line-up.
This is a fall salad that boasts seasonal flavors and ingredients. Spiced and roasted, the carrots, cauliflower and red onions have delicious, caramelized flavor and add heartiness to the chopped kale.
It's savory, sweet and and the tiniest bit spicy. The perfect flavor combination in salad form.
Toss it in a large salad bowl and top all that goodness with grain-free granola (or chopped pecans!), goat cheese crumbles and a lightly sweetened pumpkin vinaigrette that makes its way into all the leafy nooks and crannies.
And speaking of the dressing, let's talk about it. If you've never tried a pumpkin vinaigrette, you will be so happy it's in your life now. I have a whole post dedicated to this pumpkin salad dressing recipe, but I'm also sharing it here.
Subtle maple, pumpkin and cinnamon flavors fuse with the zippy tang of apple cider vinegar. It's a dressing to make all season long (and is also delicious drizzled on my Brussels Sprouts Slaw with Roasted Butternut Squash)!
This fall kale salad is one you'll actually look forward to enjoying, whether it's on your holiday table or you whip it up for a simple weekend lunch.
It truly is a go-back-for-seconds salad and that really says a lot!
why this recipe works
No more sad, obligatory, overlooked salad on the Thanksgiving table.
I always go for everything but the salad and tell myself I'll get some on my second go (which of course, never happens). Rest assured, this autumn kale salad recipe is right up there with all the other dishes on the YUM scale so it won't be an afterthought!
Similar to my Tuscan Kale Salad and my Brussels Sprouts and Kale salad, the greens make a hardy base which stays fresh for at least two days.
Leftovers hold up well as packed work lunches or even as a quick dinner the next day, topped with your favorite protein.
As I consume more salads, I'm finding that the standouts have contrasting textures, flavors and toppings. And a killer dressing is always key to a really, really good salad.
This fall kale salad has it all, as well as plenty of room to riff and include your own favorite fall flavors!
Add a little bit of crunchy apple, pomegranate arils, or roasted pumpkin seeds. You can easily make this delicious salad your very own, as long as the elements for the kale base and pumpkin dressing are there.
My fall kale salad recipe is:
- A delicious salad that works great for special occasions or meal prep.
- Easy to make and modify.
- Packed with bold, autumn flavors and warm spices.
- Low carb, gluten free, and dairy free/paleo-friendly (omit or swap out the goat cheese).
the ingredients
If you're not the biggest fan of raw kale salads, this fall harvest salad might just be a game-changer for you.
Chopping the kale small means it's easier to eat and softens with the vinaigrette. And the variety of kale can really make a difference, too.
Here is a look at what you will need but be sure to scroll to the bottom of the page to view the full list of ingredients in the recipe card.
- Rainbow carrots. I use rainbow carrots for the color variation, but regular carrots work well too! Slice them into 1-inch pieces on the diagonal, and cut any extra thick pieces in half vertically so all the veggies roast evenly.
- Red onion. Aim for 1-inch pieces. Cut into thick wedges, then in half. You want them bite-sized but not too small to where they'll burn.
- Cauliflower. Fresh cauliflower (use rainbow cauliflower if your grocery store carries it!), cut into small florets.
- Extra virgin olive oil. To coat the vegetables and help them roast.
- Spices. A combination of cinnamon, cumin, chili powder and sea salt season the vegetables and add warm flavors to this salad.
- Maple syrup or sugar-free maple syrup. Pure maple syrup adds a delicious sweetness to the roasted carrots and cauliflower. If you wish this to be more keto-friendly, use a sugar-free maple syrup or splash of maple flavor with a liquid sweetener like stevia, pure monk fruit or allulose.
- Kale. I typically prefer Tuscan kale (also called Lacinato kale) over curly kale, which is more brittle. However, for color, I added Red kale to the mix. It works well since you'll soften the chopped kale before assembling the salad. When it comes to kale varieties, use your favorite leafy green.
- Goat cheese crumbles. For a touch of tangy, creaminess that adds so much!
- Grain-free granola. I recently ordered a Cobb salad at a restaurant with a delicious peanut granola and remembered how much I love this combo. Use a keto-friendly/grain-free granola to keep this salad low carb. Or make my grain-free pumpkin granola! Toasted pecans or pistachios are great substitutions.
- Pumpkin vinaigrette. The dressing ingredients include olive oil, pumpkin purée, apple cider vinegar, minced garlic, pumpkin pie spice, Dijon mustard, and a pinch of salt.
let's make a fall kale salad
One thing I really love about this salad is you can make it in advance and split up the steps. If you're looking to get ahead of the holiday meal prep, you can easily roast the vegetables and make the pumpkin vinaigrette the day before you plan to serve this.
Here's a look at the process but scroll to the printable recipe card at the bottom of the page for all of the details.
Add the chopped carrots, onions and cauliflower florets to a large sheet pan in a single layer. In a small bowl or measuring cup, combine olive oil with the spices, and mix.
Drizzle the mixture over the veggies and use your hands to coat all of the pieces well. Roast at 400°F for 20-25 minutes or until the veggies are tender. Remove and cool completely.
Add the chopped kale to a large bowl. Drizzle it with the remaining olive oil. Massage kale for 2-3 minutes to soften.
Make the pumpkin vinaigrette. Combine all of the ingredients in mason jar, then use an immersion blender to blend the dressing and make it creamy (or mix in a bullet blender).
Add the roasted and cooled vegetables to the kale. Garnish with the goat cheese crumbles and grain-free granola (or nuts of choice). Serve with the pumpkin vinaigrette.
fall kale salad recipe notes
- Additional topping ideas: This fall kale salad also tastes delicious topped with toasted pumpkin seeds, pomegranate seeds, or chopped Honeycrisp apple.
- For the creamiest pumpkin vinaigrette, blend the dressing with a blender or immersion blender. If it sits too long, it will separate slightly, so just give it a blend right before serving, if needed. Shaking the dressing in a small mason jar with a lid also works well and makes storage a breeze.
- De-rib the kale and chop it into thin strips, then small pieces, so it's easier to eat.
- I think the pumpkin vinaigrette makes this salad but feel free to use your favorite homemade dressing.
- Make sure the vegetables are not too crowded when roasting. Spread them out on a large baking sheet, lined with parchment paper, for easy removal.
- Store leftover salad in an airtight container in the refrigerator, separate from the dressing. This fall kale salad will keep well for a couple of days before it starts to wilt.
serving suggestions
This is the perfect Thanksgiving salad or holiday side salad! It's also great as a main dish, topped with crispy chicken thighs or chicken breast. Here are a few other dishes that pair well with it:
- Keto Pumpkin Soup with Carrot and Ginger
- Roasted Butternut Squash Soup with Carrot
- Crispy Air Fryer Chicken Thighs with Chipotle
- Easy Air Fryer Chicken Bites
you might also love
Brussels Sprouts Slaw, featuring roasted butternut squash, fresh apple and a tangy apple cider vinaigrette.
Gluten-free sweet potato casserole is a creamy, lighter version of a holiday classic! Sweet potatoes are mashed and topped with a grain-free pecan-coconut crumble for a healthier dish with the best flavor.
Pomegranate Feta Salad with Roasted Broccolini is fresh and filling. Peppery arugula, salty feta cheese, red onion and sweet pomegranate pairs wonderfully with roasted broccolini and a shallot vinaigrette.
Fall Kale Salad with Pumpkin Maple Vinaigrette
Fall kale salad features seasoned and roasted carrots, cauliflower and onion served on top of a bed of Tuscan kale. Grain-free granola, creamy goat cheese, and a simple pumpkin vinaigrette add delicious autumn flavors and contrasting textures.
Ingredients
- 3-4 medium rainbow carrots, chopped into 1-inch pieces (cut thick pieces in half vertically)
- 1 red onion, cut into wedges and in half again
- ½ head medium cauliflower, cut into bite-sized florets
- 2 tablespoons + 1 teaspoon extra virgin olive oil, divided
- ½ teaspoon cinnamon
- ¼ teaspoon cumin
- ⅛ teaspoon chili powder (or cayenne for extra heat)
- ½ teaspoon sea salt
- 1 tablespoon keto maple syrup or pure maple syrup
- 1 small bunch Tuscan kale, de-ribbed and chopped small
- 1 small bunch red kale, de-ribbed and chopped small
- ¾ cup goat cheese crumbles
- ½ cup grain-free granola, toasted pecans or pistachios
pumpkin vinaigrette
- ⅔ cup olive oil
- ¼ cup apple cider vinegar
- 1 teaspoon minced garlic
- ⅓ cup pumpkin puree
- 1-2 tablespoons keto maple syrup, pure maple syrup or liquid sweetener of choice
- ½ teaspoon pumpkin pie spice
- 1-2 tablespoons water
- Salt, to taste
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silpat mat.
- Add the cut carrots, onions and cauliflower florets to the baking sheet.
- In a small dish, mix together 2 tablespoons olive oil with the cinnamon, cumin, chili powder, salt and maple syrup. Pour the mixture over the veggies and use your hands to mix well until the vegetables are evenly coated. Spread them on the baking sheet in a single layer, uncrowded.
- Transfer to the oven and roast for 20-25 minutes or until the veggies are tender. Remove to cool completely.
- While the vegetables roast and cool, add the chopped kale to a large salad bowl and drizzle it with the remaining 1 teaspoon olive oil. Massage the kale to soften the leaves.
- Prepare the dressing by adding all ingredients to a mason jar. Use an immersion blender to blend until creamy.
- Add the roasted and cooled veggies to the kale. Garnish with goat cheese crumbles and grain-free granola (or toasted nuts of choice). Drizzle with pumpkin dressing or serve it on the side.
Notes
- Additional topping ideas: This fall kale salad also tastes delicious topped with toasted pumpkin seeds, pomegranate seeds, or chopped Honeycrisp apple.
- For the creamiest pumpkin vinaigrette, blend the dressing with a blender or immersion blender. If it sits too long, it will separate slightly, so just give it a blend right before serving. Shaking the dressing in a small mason jar with a lid also works well and makes storage a breeze.
- De-rib the kale and chop it into thin strips, then small pieces, so it's easier to eat.
- Store leftover salad in an airtight container in the refrigerator, separate from the dressing. This fall kale salad will keep well for a couple of days before it starts to wilt.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 192Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 347mgCarbohydrates: 19gNet Carbohydrates: 15gFiber: 4gSugar: 8gProtein: 9g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!