Take Advantage of Seasonal Produce with Fall Harvest Kale Salad


A great school lunch or nutrition-packed dinner, this colorful salad will leave you feeling full and satisfied. (photo by Sydney Gastman)

Fall is one of the best times to take advantage of the seasonal produce. The wide array of hearty root vegetables and dark leafy greens provides endless opportunities for fall-inspired dishes. One night, I prepared this kale salad and kept going back for more. The thick, zesty dressing complements the sweetness from the apples and raisins perfectly, and the chopped nuts add a nice crunch. Aside from the time spent roasting the veggies, this salad is very quick and simple to prepare.



For the Salad

4 cups halved brussel sprouts, roasted

4 cups diced roasted squash (can use butternut, acorn, or kabocha)

2-3 cups tightly packed, finely chopped kale

1 apple, diced

½ cup chopped pecans (or your choice of nuts/seeds)

½ cup dried cranberries or raisins


For the Dressing

5 tbsp of tahini

2 tbsp maple syrup (or your choice of liquid sweetener)

2 tbsp apple cider vinegar

1 tbsp fresh lemon juice

3 cloves garlic

4-6 tbsp water, to reach desired consistency

Salt to taste



To roast brussel sprouts and squash, drizzle with olive oil and roast at 400 degrees Fahrenheit for around an hour.

Blend all dressing ingredients in a food processor or high-speed blender.

Assemble the salad by adding all ingredients to a large bowl, and top with the dressing.