Harvest Salad

You’re going to love this fall-inspired salad! It combines nutrient-dense seasonal ingredients with a tangy Dijon vinaigrette for a satisfying, nutrient-packed meal.

KSL Benefits:

The sweet potatoes and apples provide vitamins A and C, which support immunity, while kale and pomegranate seeds deliver antioxidants and anti-inflammatory properties. Walnuts and pumpkin seeds add healthy fats and minerals, while the Dijon vinaigrette ties it all together with its zesty flavor.

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Salad Ingredients

(Serves 4)

• 4 cups kale, destemmed and chopped
• 2 cups mixed greens or spinach
• 1 medium sweet potato, roasted and cubed
• 1 apple (Honeycrisp or Fuji), thinly sliced
• ½ cup pomegranate seeds
• ¼ cup walnuts, chopped
• 2 tbsp pumpkin seeds (pepitas), toasted
• Optional: ¼ cup goat cheese or feta crumbles

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Dijon Mustard Vinaigrette

• 3 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp maple syrup (optional for sweetness)
• 1 small garlic clove, finely minced
• Salt and pepper, to taste

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Directions

1. Roast Sweet Potato: Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes in a bit of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender. Let cool slightly.
2. Prepare Salad Base: Massage the chopped kale with a small drizzle of olive oil and a pinch of salt to soften. Combine with mixed greens or spinach in a large salad bowl.
3. Add Toppings: Layer on roasted sweet potatoes, apple slices, pomegranate seeds, walnuts, and pumpkin seeds. Sprinkle goat cheese if desired.
4. Prep Your Dressing: In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper until emulsified. Adjust seasoning to taste.
5. Dress Your Salad: Pour the dressing over the salad just before serving. Toss well to coat all ingredients.

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Full Nutrient Breakdown (Per Serving)

Protein: ~6g
Total Fat: ~16g
Carbohydrates: ~25g

• Dietary Fiber: ~5g
• Sugars: ~9g
  Cholesterol: ~0mg (without cheese)
  Sodium: ~200mg (depends on dressing salt adjustment)
  Vitamin A: ~250% DV
  Vitamin C: ~70% DV
  Calcium: ~10% DV
  Iron: ~15% DV

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Grocery List:

Produce

• Kale (4 cups)
• Mixed greens or spinach (2 cups)
• Sweet potato (1 medium)
• Apple (1)
• Pomegranate seeds (½ cup)
• Garlic (1 clove)

Pantry

• Walnuts
• Pumpkin seeds
• Extra virgin olive oil
• Apple cider vinegar
• Dijon mustard
• Maple syrup (optional)
• Salt
• Pepper

Optional

• Goat cheese or feta