Go Back
–+ servings

Save now, cook later.

We'll email this post to you, so you can come back to it later!

An overhead shot of the autumn kale salad in a mixing bowl with metal salad tongs.
Print Recipe
5 from 3 votes

Autumn Kale Salad with Pomegranate Vinaigrette

Seasonal produce shines in this Autumn Kale Salad with Pomegranate Vinaigrette. Kale, sweet potatoes, beets, fennel, and pumpkin seeds are just a few of the hearty and nutritious vegetables in this crunchy and satisfying salad. Serve it as a main dish or a side salad all season long!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course, Salad
Keyword: autumn salad, baby kale salad, fall salad
Servings: 2 Servings
Author: Jenné Claiborne

Ingredients

Autumn Kale Salad

  • 2 medium sweet potatoes cleaned well and cubed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 2-4 medium beets scrubbed well
  • 1 bunch raw kale ribs removed and chopped (about 4 cups)
  • 1/2 fennel bulb shaved on a mandolin or thinly sliced (about 1 cup)
  • 1/2 head romaine lettuce chopped (about 2 cups)
  • 1/2 head radicchio chopped (about 1 cup)
  • 2 cups crispy chickpeas or white beans recipe here
  • 1/2-1 cup prepared sauerkraut
  • 1/4 cup toasted pumpkin seeds or toasted pecans
  • 1 ripe avocado seeded and sliced

Pomegranate Vinaigrette

  • 1 tbsp pomegranate molasses plus additional to garnish
  • 1 tbsp maple syrup
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp ground cumin
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cinnamon
  • ¼ cup extra virgin olive oil

Instructions

Roast Sweet Potatoes and Steam Beets

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

  • 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 emulsified and creamy.

Assemble Salad

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

Video

Notes

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.
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 30 minutes. Quick-release the pressure and let the beets cool at room temperature for 5-10 minutes before handling.
  • Massaging the kale. Work the care firmly with your hands for 30-45 seconds or until the leaves express a dark green juice and are tender. You can also taste the kale; if it is tender and easy to chew, it is ready to go.
  • 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 olive oil to a small bowl and whisk. Slowly pour the olive oil into the bowl as you whisk the ingredients. Continue whisking until smooth and emulsified.