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Autumn Kale Salad Recipe

This is a refreshing, massaged kale salad served with sweet citrus vinaigrette. Make it an impressive and colorful main course for a lighter meal, or serve as side dish with your favorite hearty autumn entree.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Salad
Cuisine: American
Keyword: Autumn, Kale, Salad, Vegan
Servings: 4 people
Calories: 84kcal
Author: Jackie Sobon


  • 1 ½ lb. Sweet Potatoes, Chopped
  • ¼ C. Fresh Orange Juice
  • 2 T. Olive Oil
  • 1 T. Agave Nectar
  • 1 T. Apple Cider Vinegar
  • ½ tsp. Dijon Mustard
  • ⅛ tsp. Ground Ginger
  • Pinch Ground Cinnamon
  • Pinch Salt
  • 1 Bunch Kale (I used a mix of Red & Green Curly Kale)
  • 3 T. Dried Cranberries
  • 3 T. Eat Seed: Six Seed Super Blend


  • Preheat your oven to 350°F. Spread the chopped sweet potato over a baking sheet lined with parchment paper or a silicone mat. Bake for 20 minutes, and then remove from the oven
  • In a small bowl, whisk together the orange juice, olive oil, agave nectar, apple cider vinegar, Dijon mustard, ginger, cinnamon, and salt.
  • Rinse the kale thoroughly, then tear it from the stems into bite-sized pieces. Place the pieces in a large bowl and pour the vinaigrette over them.
  • Massage the kale with dressing until it has reduced in size by half and is softer. Massaging the leaves just means squeezing and tossing at the same time.
  • Mix the sweet potatoes, cranberries, and seed blend into the salad and transfer to a serving bowl.
  • There will be excess vinaigrette in the bottom of the mixing bowl. Pour it into a spouted vessel and keep on the side if you’d like to add more to your salad while eating.