Autumn Kale Salad with Pomegranate Vinaigrette

On the hunt for the best fall salads? Honey, this Autumn Kale Salad with Pomegranate Vinaigrette tops the list! With roasted sweet potatoes, steamed beets, massaged kale, toasted pumpkin seeds, and a sweet and zesty pomegranate vinaigrette, this salad is as satisfying and delicious and it is nutritious.

With a handful of tasty variations, there are multiple ways to enjoy this fall salad idea with any fall fruits and veggies you have on hand. You can even top it with your favorite warm protein, such as roasted tofu or grilled seitan, for extra plant protein staying power! For more delicious kale salad recipes, check out my Baby Kale Salad, Winter Kale Salad, Kimchi Kale Salad.

Ingredients

Fall Kale Salad

Sweet Potatoes: These common tubers are tender and caramelized when roasted, adding heartiness and sweetness to autumn salad recipes. You can use any variety of sweet potato. I love roasting a mixture of orange-flesh and Japanese sweet potatoes.

Kale: Kale offers the nutrition, color, and heartiness. When massaged, it is lightly-sweet and so tender. Did you know, massaging kale makes its nutrients more available for absorption in your body? You will need one bunch of curly or lacinato (also called ‘dino’) kale.

Crispy Chickpeas: These seasoned and roasted beans add a satisfying crunch and savory flavor to the salad. I recommend making them fresh for use, as they tend to dry out when stored in the fridge. Use any bean you’d like. My favorites for this salad are chickpeas, black beans, or white beans.

Beets: These root vegetables boast a deep purple color and add nutrition and flavor. Beets are rich in nutrients like antioxidants, iron, and folate. They’re also great for maintaining healthy blood pressure [source]. Scrub them well and follow my directions for steaming them. For convenience, you can also use store-bought roasted or steamed beets.

Fennel: One of my favorite additions to this autumn salad is this crunchy light-green vegetable. Fennel offers texture and a sweet anise flavor. Slice or shave it thinly on a mandolin. You can use the stalks and fronds in the salad too. Chopped apples or pears can be substituted.

Radicchio: With a magenta red head and a bitter flavor, this leafy vegetable adds crunch and dimension to the salad. You can find it in most well-stocked grocery stores. Though, not everyone is a fan of radicchios bitter taste. If needed, substitute shredded red cabbage.

Sauerkraut: This ingredient contributes healthy probiotics and a salty, pickle-like profile to the salad, balancing out the sweet, bitter, and savory notes. Use 1/2 to 1 cup of kraut, depending on your taste preferences. You can use store-bought or homemade. If you don’t care for it, you can omit it.

Pumpkin Seeds: Freshly toasted nuts add texture, nuttiness, and protein. For the best fall salad, fresh-toast the nuts before sprinkling them. Swap in toasted pecans or walnuts for a flavor variation!

Avocado: Creamy, nutty avocado makes the perfect salad garnish. Choose a ripe avocado or one that gives slightly when pressed. Slice it right before serving.

Pomegranate Vinaigrette

Pomegranate Molasses: This thick syrup is reduced pomegranate juice, making it delightfully tangy and sweet. Look for it at your local health food store, Middle Eastern grocery store, or online (Amazon, Walmart, Vitacost).

Maple Syrup: Pure maple syrup adds caramel notes and natural sweetness. You will need just 1 tablespoon.

Lemon Juice: Freshly squeezed lemon juice is best for a bright and fresh autumn salad dressing.

Apple Cider Vinegar: This acid also brightens the dressing. You can swap with balsamic, or white vinegar if needed.

Seasonings: Dijon mustard, ground cumin, ground cinnamon, and black pepper add pungency, earthy notes, warmth, and heat. For the best fall salad dressing, always use spices with a good expiration date.

Olive Oil: Choose a decent quality extra virgin oil for a fruity and pepper finish, the ultimate complement to the kale sweet potato pomegranate salad. Though extra virgin olive oil is my favorite, avocado oil can also be used.

How to Make Autumn Kale Salad

Though it takes about an hour to make (all of those of roasted and steamed veggies), this fall salad is prepared in simple steps even the most novice cook can master. Here’s how to do it.

Roast Sweet Potatoes & Steam Beets

• Preheat oven and season sweet potatoes: Preheat oven to 350°F and line a baking sheet with parchment paper. Drizzle the olive oil over the sweet potatoes in a medium mixing bowl. Toss to cover. Season the potatoes with the smoked paprika, garlic powder, and salt. Toss again to combine.

• Roast sweet potatoes: Spread the potatoes evenly on the baking sheet. Bake for 45 minutes or until fork-tender and crispy on the edges.

• Steam and peel beets. While the potatoes cook, steam the beets. Fill a large pot with 1 inch of water, insert a steamer basket, and bring the water to a boil over high heat. Reduce the heat to medium or medium-high, add the beets, cover, and simmer for 30-35 minutes or until fork-tender. Add extra water to the pot throughout the cooking time if needed. Once tender, carefully remove the beets and cool them at room temperature for 5-10 minutes or until they are safe to handle. Carefully peel the beets and cut them into cubes.

Make the Pomegranate Salad Dressing

• Shake or whisk the dressing. Add all the vinaigrette ingredients to a jar with a lid and shake thoroughly. If you don’t have a jar, place all the ingredients except the oil in a mixing bowl. Whisk the ingredients together, then slowly pour in the olive oil. Continue whisking as you pour until the dressing is emulsified and creamy.

Assemble Salad

• Massage Kale. Place the chopped kale in a large mixing bowl. Add 3 tablespoons of pomegranate vinaigrette. Using your hands, massage the kale leaves thoroughly until they are tender and have expressed a dark green juice.

• Add fennel. Add the fennel and massage the vegetables a little more.

• Add remaining vegetables and dressing. Add the romaine lettuce, radicchio, roasted sweet potatoes, beets, crispy chickpeas, and sauerkraut. Pour more vinaigrette over the salad (about 3 tablespoons) and toss well. Add additional vinaigrette, salt, and pepper to taste.

• Serve. Finish the salad with toasted pumpkin seeds, sliced avocado, and a drizzle of pomegranate molasses. Serve immediately!

Jenné’s Recipe Pro-Tips

• Beet steaming alternative. You can also steam beets in the Instant Pot. Place the scrubbed beets in the pot with 1 cup of water. Lock on the lid and pressure cook on high for 20 minutes. Quick-release the pressure and let the beets cool at room temperature before handling.
• Massaging the kale. Work the kale firmly with your hands for 30-45 seconds or until the leaves are tender and express a dark green juice. You can also taste the kale; if it is tender and easy to chew, it is ready.
• Use home-cooked beets. They offer superior flavor and have a smoother texture. However, you can substitute store-bought beets if you don’t have time to steam them.
• Toast the pumpkin seeds. You can use pre-toasted pumpkin seeds if needed, but fresh-toasting them for this salad adds exceptional fresh nuttiness. Spread them on a rimmed baking sheet and toast them in the oven at 300° for about 10 minutes or until slightly golden and fragrant.
• Dressing mixing alternatives. If you don’t have a jar to make the dressing, add all the vinaigrette ingredients except the olive oil to a small bowl and whisk. Slowly pour the olive oil into the bowl as you whisk the dressing. Continue whisking until smooth and emulsified.

Recipe Variations

Enjoy different takes on this harvest kale salad throughout the season. Here are a few of my favorite twists on the recipe:

• Sweet Apple Maple: Substitute a chopped Honeycrisp or Fuji apple for the fennel bulb and swap an additional tablespoon of maple syrup in place of the pomegranate molasses.
• Butternut Squash: Roast half a butternut, cubed into 1-inch pieces, instead of the sweet potatoes. Sprinkle the salad with dried cranberries before serving.
• Spicy: For an autumnal salad with a kick of heat, sprinkle the sweet potatoes with 1/2 teaspoon of red pepper chili flakes and whisk up to 1 teaspoon of sriracha into the pomegranate salad dressing.

Autumn Salad Serving Suggestions

Serve this hearty fall salad recipe garnished with pumpkin seeds, sliced avocado, and a drizzle of pomegranate molasses. It makes two filling main dish salads or four side salads. I love to serve it with:

Storage Directions

Leftover kale salad is best kept undressed in the refrigerator for up to 2 days. If you anticipate having leftovers, halve the recipe or only dress one portion before serving. Dressed leftovers can only be kept in the refrigerator for 1 day.

More Fall Salad Recipes