Kale Salad with Roasted Cauliflower and Brussels Sprouts
As the weather cools and we lean into grounding, nourishing foods, this Fall Kale Salad is the perfect bridge between summer’s lightness and autumn’s cozy comfort. It’s hearty enough to stand alone as a meal, but also plays well as a side with roasted chicken or a warm lentil stew.
What makes this salad so special? It brings together seasonal produce and crave-worthy texture—roasted cauliflower and Brussels sprouts, crunchy pepitas, chewy dried cranberries, and a bright apple cider vinaigrette that ties it all together.
Ingredients:
1 bunch of kale, destemmed and chopped
1 cup roasted cauliflower florets
1 cup roasted Brussels sprouts, halved
2 tablespoons pepitas (pumpkin seeds)
2 tablespoons dried unsweetened cranberries
Apple Cider Vinaigrette:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup (optional for a touch of sweetness)
Salt & pepper to taste
Instructions:
Massage the kale: Add kale to a large bowl with a drizzle of olive oil and a pinch of salt. Massage for 1–2 minutes until tender.
Roast your veggies: Toss cauliflower and Brussels sprouts in a little olive oil, salt, and pepper. Roast at 400°F for about 25 minutes until golden and crisp at the edges.
Make the vinaigrette: Whisk all ingredients together in a small jar or bowl.
Assemble the salad: Combine massaged kale with roasted veggies, then top with pepitas and dried cranberries. Drizzle with vinaigrette and toss to coat.
Tips & Swaps:
Make it a meal: Add a protein like grilled chicken, salmon, or a scoop of quinoa or lentils to turn this into a filling main dish.
Swap the greens: If kale isn’t your favorite, try baby spinach or arugula—just skip the massaging step.
Switch up the crunch: Use sunflower seeds, chopped walnuts, or toasted almonds instead of pepitas depending on what you have on hand.
Why It Works for Fall:
Rooted in the season: Cauliflower, Brussels sprouts, and kale are fall staples that thrive in cooler weather and offer immune-supportive nutrients.
Comforting but light: Roasted vegetables bring warmth without weighing you down—perfect for the transitional time between summer and winter meals.
Touches of fall sweetness: Dried cranberries and apple cider vinaigrette give this salad a cozy, subtly sweet twist that feels right at home on any autumn table.
