Ok, I need you to stop what you’re doing and make this salad. Now, before you get your panties on a twist, because there’s not one, but TWO foods in this recipe that aren’t paleo…just breathe. We’ll get through this together. Don’t want to eat farro? Make it with cauliflower rice! Don’t want to eat dairy products? Make it with a dairy-free soft cheese. The salad is your oyster, you can make it whatever you need based on your dietary restrictions. Personally, I like to eat farro sometimes because it tickles my asshole (not in the negative sense of bad digestion), so I thought I’d share this recipe with you. If you experience the negative tickle, turn around and be happy! You can do it.
Have you been around long enough to remember the days when I HATED salads? despised her. I couldn’t understand why anyone would waste their time eating a salad. But I couldn’t imagine having a child either. Now I’m typing this as fast as I can while she sits quietly next to me, wondering how many words I can say before she needs a cuddle. So far, so good. Just kidding, she’s freaking out. But that is not the point. The point is that we all grow and change. And my growth is reflected in the way I put together salads. No need for lil bitch lettuce leaves. No no, my friend. My salads are now savory, filled with sweet and savory bits and crunchy textures that make eating that much more exciting. My salads have grown as big as my heart. Awwwwww that line was cute.
But even though my heart has grown and I’m not that Grinch-like anymore, I’m still not on vacation. Holidays stress me. So much pressure to make the perfect meal, buy the perfect gift, have the best time, put up the cutest decorations… I’m mostly just trying to keep my head above water. Luckily, the family is cool and is spending Thanksgiving dinner at a steakhouse. We did last year and they offer Thanksgiving dinners or their regular delicious steak dinners. So at least a holiday is a bit less stressful. I just have to remember to make my apple dump cake for the family as we all come home for dessert afterwards. I hope this year full of new traditions will help me enjoy the holidays a little bit more. But we will see. Maybe the Grinch lives on in me. That sounded strange. Hopefully the grinch-lettuce-loving-apple-pie-baking July has an even bigger heart this year. We will see.
Kale salad for fall harvest
- Preparation time: 25 minutes
- Cooking time: 25 minutes
- Total time: 50 minutes
- Yield: 6 1x
- 2 sweet potatoes, diced*
- 2 tablespoons avocado oil
- 1 teaspoon chilli powder
- 1/2 teaspoon Salt
- 1/2 teaspoon garlic powder
- 1/2 cup Faro
- 1 Head of kale, thinly sliced and massaged
- 2 Honey crisp apples, chopped
- 1/3 cup dried cherries
- 1/3 cup chopped walnuts
- 2 ounces feta cheese
For the maple Dijon dressing
- 1/3 cup olive oil
- 3 tablespoons Apple Cider Vinegar
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1/8 teaspoon garlic powder
- pinch of salt
- Pinch of black pepper
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Toss the diced sweet potatoes in avocado oil, chilli powder, salt and garlic powder. Place in the oven for 25-30 minutes until crispy on the outside and soft on the inside. This time depends on the size of the sweet potato cubes.
- Rinse spelled. In a saucepan, add 1/2 cup farro and 2 cups water with a pinch of salt, cover and heat over medium-high heat. Cook for 15 minutes or until farro is al dente.
- Thinly slice the kale and place in a bowl, then massage with your hands to break up the fibers. Chop the apple and add to the salad. Then add cherries, walnuts and feta cheese.
- Place maple Dijon dressing ingredients in a resealable jar and shake to combine.
- Once the farro is done cooking, add the farro to the salad as well. Top with desired amount of dressing (I use all of it because it’s a huge salad) and toss before serving. Top with a little black pepper, because black pepper makes everything just that little bit better.
*The smaller you dice the sweet potatoes, the shorter the roasting time
What I used to make this recipe:
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Autumn harvest chopped lettuce
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