9 September, 2015
Fall Cobb Kale Salad with Apple Cider Vinaigrette
If as a meat eater you never thought you could enjoy a salad I think this recipe is going to change your mind. OR if you have a meat eater in your life that has a hard time eating their veggies then this might be the salad for them. Salads are great meals that help carnivores and herbivores eat together in harmony. You can easily adjust the toppings depending on your taste and lifestyle. To make this salad vegan substitute the chicken for garbanzo beans and crisp up some tempeh in a little coconut oil in place of the bacon. It really is that easy to convert this salad.
As fall arrives and temperatures start to drop I tend to start adding more cooked vegetables into my meals. There are benefits to both cooked and raw veggies, so adding them both into a salad is the perfect pairing.
Cobb salads have a bad rap for being one of the most unhealthy salads ever invented but I am hear to tell you that it doesn’t have to be that way. Simply make sure that you are using organic, high quality meats, choose high nutrient vegetables (the darker the better), add a healthy fat, and use a homemade salad dressing (my favorite part). Remember not all fat and calories are created equal. This fall cobb kale salad with apple cider vinaigrette packs a nutritional punch with every ingredient.
Kale| Fiber, Vitamin A, Vitamin K, Vitamin C, Calcium, Manganese, Carotenoids, Flavanoids, Fatty Acids
Sweet Potatoes| Fiber, Vitamin A, Vitamin C, Vitamin B6, Potassium, Manganese, Protein
Pumpkin Seeds| Protein, Fiber, Healthy fats, Iron, Magnesium, Zinc, Copper, Antioxidants, Vitamin E
Dried Cranberries| Fiber, Antioxidants, Potassium
Reader Feedback: Do you have someone close to you that doesn’t like to eat veggies? Any tips or tricks that you use to get them to eat more plants?
Fall Cobb Kale Salad with Apple Cider Vinaigrette
Ingredients
Salad:
- 1 large sweet potato cut into 1 inch cubes
- 1/2 large onion peeled and diced
- 1 tablespoon coconut oil
- 1/2 teaspoon cinnamon
- 2 heads kale washed and stems removed chopped (I like to pulse a few times in the food processor)
- 2 tablespoons pumpkin seeds
- 1/4 cup dried cranberries I prefer sweetened with juice
- 4 cooked strips of organic nitrate free bacon, diced
- 6 ounces cooked organic pasture chicken diced
Dressing:
- 1/4 cup diced onion
- 1 tablespoon dijon mustard
- 2 tablespoons raw apple cider vinegar
- 4 tablespoons olive oil + reserved bacon grease if desired
- Vegan Options: tempeh crisped up in coconut oil and garbanzo beans
Instructions
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In a saute pan over medium low heat add the coconut oil, sweet potato, and onion.
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Saute until onions are translucent about 5 minutes.
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Turn the heat down to low, cover and let the sweet potatoes steam until tender about 10 minutes.
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Season with cinnamon.
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In 2 bowls divide up the cut kale.
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In rows on top of the greens add sweet potato mixture, pumpkin seeds, dried cranberries, diced bacon (or tempeh) and diced chicken (or garbanzo beans).
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To make the dressing add all of the ingredients to a blender and blend until smooth and creamy.
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Divide the dressing among the 2 salads.
Recipe Notes
*choose organic ingredients when possible.
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