This fall salad features health-promoting superstar turmeric, dark, leafy greens, and plenty of plant-powered protein. And the spiced cider dressing truly tastes like fall in a way no overly-sweet pumpkin-flavored product ever could.
How to Enjoy Salad Year-Round
We find that the key to enjoying salads year-round is celebrating seasonal ingredients and flavors. By late fall, many of us find ourselves craving warm, hearty dishes. But that doesn’t have to mean sacrificing our healthy eating habits. This salad will promote your health and satisfy your yearnings for food that feels cozy.
- 1 cup lactinato kale
- 3 cups lettuce, spinach, arugula, or greens of choice
- 2 ripe apples or pears
- 1 small sweet potato
- 1 can chickpeas (preferably organic)
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons turmeric
- ¼ – ½ teaspoon chili powder
- ¼ teaspoon sea salt
- 1 tablespoon toasted seeds of your choosing (we love pumpkin!)
Preheat your oven to 400F, then line a rimmed baking sheet with parchment paper. Place the chickpeas on the baking sheet, drizzle with the olive oil, and toss to combine. Let the chickpeas roast in the oven for 30-40 minutes. You’ll know they’re done when they’re golden brown and crisp.
Next, prepare your sweet potato. You can do this in less than seven minutes using a steamer. If you cook with a microwave that’s even faster. While the sweet potato steams, and the chickpeas roast, assemble the salad by de-ribbing your kale and chopping or tearing it into pieces. Combine the lettuce and kale in a large bowl.
Spice Things Up with This Delicious Dressing
To make this delicious, spiced cider dressing, you’ll need the following ingredients…
- 2 ½ tablespoons apple cider vinegar
- 5 tablespoons extra virgin olive oil
- 2 teaspoon honey
- ¼ cup shallots
- ½ teaspoons sea salt
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- Generous pinch cumin
- Generous pinch curry powder
Remove the skin from the shallots, then place all the ingredients, except the oil, into the bowl of a food processor. Process until the mixture is smooth, then drizzle in the oil and continue to process until it has emulsified. Refrigerate until you need it—the longer you allow it to chill, the better the flavor will be!
When the chickpeas finish roasting, toss with the turmeric, chili powder, and salt, and allow them to cool for a minute or two. While they cool, toss your greens with 2-3 tablespoons of the spiced cider dressing until well coated. You can top each individual serving with the pear, sweet potato, chickpeas, and seeds, or toss everything together in the bowls. Add more dressing to taste, and enjoy!