Fall Harvest Salad - Weekend at the Cottage

Fall Harvest Salad

Ingredients

Directions

  1. Prepare the fruit and vegetables and toss together in a large bowl.
  2. Using a hand wand, food processor or blender, process all of the ingredients for the dressing until smooth and creamy.
  3. Pour enough dressing onto the salad to lightly coat. Toss and transfer to salad or luncheon-sized plates. Garnish with blueberries, almonds, black pepper, kosher salt and an extra drizzle of dressing. Serve immediately.
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Fall Harvest Salad

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Chopped kale tossed with julienned carrots, parsnip and peppers with plums, blueberries and a tangy dressing…

  • clock icon
    10 MIN
  • 6 SERVINGS
Fall Harvest Salad

Let’s face it, the experts can’t be wrong – each and every one of us should be boosting our intake of fresh fruit and veggies. This easy harvest salad promises that and is a great option for a fully vegan fall recipe. Enjoying a second helping of the wondrous mix is not only expected and but good for us too! Who can resist?

Please make this FALL HARVEST SALAD exactly as directed. Here’s why:

KALE

Fall Harvest Salad

Fresh kale is loaded with vitamins and nutrients, such as vitamins A, K and C, plus essentials like calcium, manganese, potassium and magnesium. Wow, that’s a lot of goodness promised with each and every bite!

For more information on the benefits of eating kale, head HERE and check out the excellent article at NATURAL FOOD SERIES. Hmmm, makes me want to eat a healthy fall salad like this one, pronto!

ROOT VEGGIES

Fall Harvest Salad

We love the sweet flavour the julienned carrot and parsnip add to this salad. We also like the way these two vitamin- and mineral-rich vegetables hold their shape even when julienned; they do much to give this funky salad recipe an appetizing look.

Although you can prepare the carrots and parsnips using a box or flat grater, if you have a vegetable mandoline in your kitchen arsenal, now’s the time to use it. I’ve also provided a LINK to purchase a vegetable mandoline in the Amazon section of this post, below.

PLUMS AND PEPPERS

Fall Harvest Salad

Including plums in this salad adds some serious flavour to this harvest meal idea. Plums get top marks for their unique sweetness and are in keeping with the seasonal theme of this glorious salad. Also, we can’t get enough of their rich, varied colour. Head HERE to learn all about them by reading the WIKI article about this beloved stone fruit.

Adding sweet peppers into this salad gives this healthy recipe a bit of crunch, sweetness and colour – nothing wrong with that. Having made this FALL HARVEST SALAD a number of times now, I’ve experimented with virtually every colour of bell pepper but I’ve also used striking red shepherd peppers, which I find to be a bit juicier than others.

DRESSING

Fall Harvest Salad

We’ve discovered that the taste of the kale is best tamed by adding a bit more vinegar to the dressing than you might normally use, along with the surprise bonus of wild blueberries and cinnamon. Well, that’s just our way of pushing the flavour profiles off the charts. Wait until you try it!

Speaking of things to try, how about two seasonal meal ideas that will go perfectly with this salad? One of my favourite soups of all time, our CURRIED SQUASH SOUP, is absolutely two-bowl worthy, and I’d roundup this complete meal plan with something sweet and fabulous – our SWEET POTATO MUFFINS! Each and all a winner!

FALL HARVEST SALAD WITH KALE AND PLUMS – a gathering of the season’s freshest flavours tossed with a zippy dressing. It’s a bounty of good taste!

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Fall Harvest Salad

WATCTV

Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

Fall Harvest Salad

Ingredients

  • 1 bunch fresh kale (about 6 cups), ribs removed, thinly chopped (about 6 cups)
  • 1 medium carrot, julienned
  • 1 medium parsnip, julienned
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 4 plums, sliced
  • ¼ red or Spanish onion, thinly sliced
  • For the dressing:
  • ½ cup canola oil
  • ¼ cup seasoned rice wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ¼ cup blueberries (wild blueberries preferred)
  • To garnish:
  • a handful blueberries (wild blueberries preferred)
  • a sprinkle sliced almonds
  • salt and pepper to taste

Directions

  1. Prepare the fruit and vegetables and toss together in a large bowl.
  2. Using a hand wand, food processor or blender, process all of the ingredients for the dressing until smooth and creamy.
  3. Pour enough dressing onto the salad to lightly coat. Toss and transfer to salad or luncheon-sized plates. Garnish with blueberries, almonds, black pepper, kosher salt and an extra drizzle of dressing. Serve immediately.

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