Hi friends!
Today I’m sharing one of my favorite fall dishes an Autumn Salad Recipes that’s full of color, crunch, and cozy flavors. If you’ve ever thought kale was a bit too tough or boring, this recipe will change your mind. Trust me, it’s super tasty and good for you. We’re roasting sweet potatoes and chickpeas, mixing fresh fruits and nuts, and tossing it all in a creamy tahini dressing.
It’s perfect as a side dish, and you can even turn it into a main meal by adding a grain like quinoa or a protein like grilled chicken. Ready to get started? Let’s go!
👩🍳 Method (In Detail)
Roast the Good Stuff
First, you’ll want to start with the warm and cozy part of the salad the roasted sweet potatoes and chickpeas. Peel and chop one sweet potato into small cubes so they cook evenly. Then, drain and rinse half a can of chickpeas. Add both to a mixing bowl. Sprinkle in the garlic powder, paprika, cumin, and salt. Drizzle everything with a little oil and mix it all together so the spices coat each piece. Once it’s well mixed, place the sweet potatoes and chickpeas in the air fryer at 375°F (190°C) and cook for 10–15 minutes. You’ll know they’re done when the sweet potatoes are soft in the middle and crispy on the outside, and the chickpeas are golden and crunchy. After cooking, set them aside to cool completely this is important so they don’t make the salad soggy later.
Make the Dressing
While the veggies are roasting, it’s a great time to make the dressing. In a small bowl, combine 2 tablespoons of extra virgin olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of mustard, and 1 tablespoon of tahini. Add 1 to 2 tablespoons of water to thin it out a bit, then season with a pinch of salt and pepper. Use a spoon or small whisk to stir everything together until it’s creamy and smooth. If it feels too thick, just add a tiny splash of water to loosen it up. Set the dressing aside until you’re ready to use it.
Massage the Kale (Yes, Really!)
Now, let’s get the kale ready. Place two large handfuls of kale into your salad bowl. Pour the dressing right over the top. Here’s the fun part use your clean hands to gently massage the kale. This may sound a little funny, but massaging the kale actually softens it, making it less tough and more enjoyable to eat. Rub the dressing into the leaves for about one minute, until they start to feel tender and look a little darker in color. This step really brings out the best in kale!
Build Your Salad
Time to put it all together! After massaging the kale, add in the rest of the fresh ingredients: thinly sliced apples, a small handful of almonds, a sprinkle of raisins, and a few spoonfuls of pomegranate seeds. Finally, add the cooled roasted chickpeas and sweet potato cubes. Gently toss everything together so the ingredients are evenly mixed and every bite has a bit of everything crunchy, sweet, tangy, and cozy.
🧰 Necessary Tools
- Air fryer (or oven)
- Mixing bowls
- Measuring spoons
- Knife and cutting board
- Salad bowl
- Spoon or whisk for mixing dressing
🍂 Autumn Salad Recipes; Cozy, Crunchy, and So Good!
Cuisine: American, Italian, FrenchDifficulty: Easy2
servings15
minutes15
minutes30
minutesIngredients
For Roasting:
1 sweet potato (chopped small)
1/2 can of chickpeas (drained and rinsed)
1 tsp garlic powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp salt
A little oil
For the Salad:
2 big handfuls of kale (washed & torn)
1/2 apple (sliced thin)
A small handful of almonds
A small handful of raisins
A few spoonfuls of pomegranate seeds
For the Dressing:
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tsp mustard
1 tbsp tahini
1–2 tbsp water
Salt and pepper to taste
Directions
- Roast the Good Stuff
In a bowl, toss the chickpeas and sweet potato pieces with oil, garlic, paprika, cumin, and salt. Mix everything really well.
Pop them into the air fryer at 375°F (190°C) for about 10–15 minutes, or until they’re golden and crispy. Let them cool down completely. - Make the Dressing
While things are roasting, mix up your dressing. Combine olive oil, apple cider vinegar, mustard, tahini, water, salt, and pepper in a small bowl. Stir until smooth. - Massage the Kale (Yes, Really!)
Put the kale in your salad bowl. Pour in the dressing and use your hands to gently rub it into the leaves for about a minute. This helps soften the kale and makes it super tasty. - Build Your Salad
Add the apple slices, almonds, raisins, and pomegranate seeds to the kale. Then toss in the cooled sweet potatoes and chickpeas. Give everything a gentle mix, and you’re done!
Notes
- Make sure the sweet potatoes are cut small and evenly so they roast at the same time.
- Let the roasted ingredients cool completely before adding them to the salad this keeps the kale from getting soggy.
- Taste the dressing before using. Add a little extra water if it’s too thick.
🍽️ Serving Suggestions
- Serve it on the side with a warm bowl of soup.
- Turn it into a meal by adding some cooked quinoa or farro.
- Top it with a fried egg or grilled tofu for extra protein.
- Pack it for lunch it tastes great cold too!
🎉 Fun Fact
Did you know kale gets softer and tastier when you massage it? It helps break down the fibers, which makes it easier to chew and digest. Plus, the flavor gets better too!
🥗 Conclusion
This autumn salad is cozy, colorful, and full of crunch. It’s the perfect way to enjoy fall veggies and fruits in one bowl. I love how the warm, roasted ingredients mix with the fresh ones and that tahini dressing is chef’s kiss! Whether you’re making it for a dinner party or just for yourself, this is one of those recipes that feels like a big fall hug. 🍁
Let me know if you try it out! 😊
