Take your salad to the next level with some seasonal roasted veggies!
Most of us think of salads as having raw ingredients in them, but adding in some cooked veggies can really make your leafy bowl stand out. Some of my favorite vegetables are brussels sprouts, sweet potatoes and beets. I’m always making dishes with these during the holidays because they create such beautiful fall colors together. Why not add them to a salad instead of as a side?
For my autumn salad I chose to use both fruits and vegetables, some homemade dressing and kale for the greens. It’s salads like these that fill you up and leave you satisfied on their own. If you feel you are lacking in your daily servings this is the salad you need!
Start by peeling the beet and sweet potato. Slice into small pieces. Next, chop the ends off the brussels sprouts and quarter them.
Coat all with oil of choice and bake at 400 for about half an hour. You can sprinkle a little pepper on if you would like.
While the vegetables cook prep the homemade dressing. I made a creamy apple cider vinegar dressing with chia seeds. Easy, healthy and delicious! Mix together the greek yogurt, apple cider vinegar, honey and a little pepper. Add in the chia seeds and set aside.
This will thicken if stored due to the chia seeds soaking up liquid and expanding. If making as a meal prep you can prevent this by keeping the chia seeds separate.
Tear apart the kale into bite sized pieces. Once ready, remove the veggies from the oven and let cool slightly. I paired these with some fruit too, choosing red apples and pomegranates. Core an apple and chop it up much like the beet and sweet potato. For de-seeding a pomegranate you can follow some instructions here. Toss everything together and pour the dressing on top to enjoy this vibrant kale salad!
Autumn Fruit & Veggie Kale Salad
- 2 bunches kale kale
- 1 pomegranate
- 1 apple red
- 1 cup brussels sprouts
- 1 sweet potato small-medium
- 1 beet small-medium
- 1/3 cup greek yogurt plain
- 2 tbsp chia seeds
- 1/4 tsp pepper
- 3 tbsp honey
- 2 tbsp apple cider vinegar
- Start by peeling the beet and sweet potato. Slice into small pieces. Next, chop the ends off the brussels sprouts and quarter them.
- Coat all with oil of choice and bake at 400 for about half an hour.
- While the vegetables cook prep the homemade dressing. Mix together the greek yogurt, apple cider vinegar, honey and a little pepper. Add in the chia seeds and set aside.
- Cut the apple into the same size pieces as the beet and sweet potato and de-seed the pomegranate.
- Once the vegetables are done let them cool slightly. Mix all together when ready and pour the dressing on top.
This kale salad made for a perfect meal prep also! Just make sure to put the salad dressing in to the container first. I layered the fruit and then veggies, leaving the greens for last. If prepped properly this can be stored in the fridge for lunches throughout the whole week!
I use recycled kombucha bottles for my salads to go, but aren’t these mason jars adorable?? These seem ideal!
This sustaining and delicious kale salad is vibrant, nutritious and loaded with vitamins! It’s also gluten free!
>>This is a 21 Day Fix APPROVED recipe!
When making this as part of a meal prep it counts for six servings. Each of those servings consists of 1 1/3 green container, 1/8 of a red container, 1/3 of a yellow container, 1/3 of a purple container and 1/3 of a tsp.
I started eating healthy on my own a few years ago, around the time I started the blog. Shortly after I discovered the program 21 Day Fix and it COMPLETELY opened my eyes to clean eating. I learned how to control carbs, cut processed foods, not be so obsessed with sugar and so much more…. including how to become a meal prep pro! I now coach people through this program. Want to talk with me about getting started? Reach out to me here and let’s get you signed up!