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Fall Cobb Kale Salad with Apple Cider Vinaigrette

www.theorganicdietitian.com
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 salads

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

  1. In a saute pan over medium low heat add the coconut oil, sweet potato, and onion.
  2. Saute until onions are translucent about 5 minutes.
  3. Turn the heat down to low, cover and let the sweet potatoes steam until tender about 10 minutes.
  4. Season with cinnamon.
  5. In 2 bowls divide up the cut kale.
  6. 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).
  7. To make the dressing add all of the ingredients to a blender and blend until smooth and creamy.
  8. Divide the dressing among the 2 salads.

Recipe Notes

*choose organic ingredients when possible.