When I want to make sure I get all my greens, and feel like I ate a meal, I make kale harvest salad with Skinny Roasted Pumpkin VinaigretteNot only is the dressing oil-free, the combination of apples, red onions and pecans brings the whole salad together.

I order to meal prep and make the harvest salad ahead of time, I used kale for the base of my salad. For instance, kale is a member of the cabbage family. In order to make it easier to digest and chew, it is better to dress the salad  in advance.

Secondly, Kale absorbs the flavors of dressing and other ingredients. So, I usually make Kale salads in advance and use my hands to manage the dressing into the kale. Not only does this make the kale softer, it enhances the flavor of the kale and the Skinny Roasted Pumpkin Vinaigrette.

Although you can choose any salad ingredients, I made it simple. For example, I chose cucumbers and tomatoes, so to add additional greens and color. Even though the true stars of the salad are the apples, pecans, red onion and Skinny Roasted Pumpkin Vinaigrette, the combination is satisfying.

Kale Harvest Salad with Skinny Roasted Pumpkin Vinaigrette

• Author: Kathy Carmichael
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 6 servings 1x
• Category: salad/dressing
• Method: blender

Print

Pin

---

Description

Enjoy the flavors of fall with a healthy harvest salad with Skinny Roasted Pumpkin Vinaigrette.

---

Scale 1x2x3x

Ingredients

SALAD

• 8 cups of kale, chopped, stems removed
• 1/2 red onions, sliced thin
• 2 hot house tomatoes, sliced into bite sized pieces
• 1 organic English cucumber cut into bite sized pieces
• 1 large honey crisp apple, cut into bite sized pieces
• 2 Tablespoons lemon juice (to put on apples to prevent browning)
• 1/2 cup pecans (plain or candied)

DRESSING: Skinny Roasted Pumpkin Vinaigrette

• 1 cup roasted fresh pumpkin, or 1 cup pumpkin puree
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 Tablespoons dijon mustard
• 2 Tablespoons maple syrup

---

Instructions

SALAD:

• Remove stem from kale and cut into bite sized pieces (8 cups)
• Place kale in a large bowl
• Cut apples and toss in a bowl with 2 Tablespoons lemon juice; set aside
• Cut remaining vegetables (Set aside)
• DO NOT PUT SALAD TOGETHER YET

DRESSING: Skinny Roasted Pumpkin Vinaigrette

• Blend all ingredients in a high speed blender.
• Place in the refrigerator until ready to use
• Dressing should last for 5 days refrigerated

MASSAGE KALE

• Pour Skinny Roasted Pumpkin Vinaigrette over kale and using your hands; massage the dressing into the kale for a few minutes
• Add all other ingredients, except nuts
• Refrigerate until serving
• Add nuts to salad before serving to avoid the nuts getting soggy

---