Transitioning into Fall can be difficult when the temperatures are still in the upper 80’s and 90’s. On one hand I want all the fresh produce available but I’m not quite ready to sit down to a hot, comforting meal in the evenings. I solved that dilemma by putting together this epic fall salad. It’s light and healthy, yet it showcases some of Fall’s delicious flavors.

Clearly I have a thing for kale salads seeing how this isn’t the first (or second) recipe I’ve posted on here featuring this hearty leaf. Unlike other greens, kale holds up nicely to the dressing and massaging it will help to soften the leaves. For this reason, kale can be dressed up to two days in advance making it a great salad to prep ahead of time.

This mustard kale salad makes a simple and healthy weeknight dinner. To show you how easy lets break it. One: roast your potatoes. Two: put kale into a big bowl and massage with the dressing . Three: add the toppings then toss everything together. Four: enjoy! Done and done.

The tangy vinaigrette adds some pizzazz to the kale. The toppings are simple  yet flavorful and they compliment each other nicely.You can eat this salad as is or top with additional protein such as fish, chicken or even beans to keep it vegetarian.

Mustard Kale Salad with Roasted Sweet Potatoes and Grapes
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 2 sweet potatoes cut into 1" pieces
  • 10 cups Tuscan or lacinto Kale, thick stems removed and leaves torn into bite-sized pieces
  • ⅓ cup pecans, toasted
  • ½ cup red grapes, quartered
  • 2 ounces crumbled feta cheese
  • for the dressing:
  • 6 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 3 teaspoons honey
  • salt and pepper to taste
Directions
  1. Heat oven to 400 degrees. Toss the sweet potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on a baking sheet. Roast, rotating the potatoes halfway through, until lightly browned and tender, 20-25 minutes.
  2. Meanwhile whisk together 4 tablespoons olive oil, lemon juice, Dijon mustard and ¼ teaspoon each of salt and pepper in a large bowl. Add the kale and massage together with clean hands to tenderize and coat the leaves.
  3. Add in the grapes, pecans, sweet potatoes and feta. Toss to combine.