Autumn Kale Salad

One year at Thanksgiving, I was tasked with bringing a vegan dish to our family dinner. Typically during this food-filled holiday, I eat around the meat dishes and opt for all the vegan-friendly sides (like butter-less mashed potatoes and steamed corn).

But this was my first year to show up with a plant-based dish that not only would appeal to me but 20 of my closest relatives. To my surprise, this off-the-cuff kale salad was not only liked by all, but the recipe is still requested years later!

Autumn Kale Salad


Makes 4 servings

3 cups kale, chopped

3 tbsp. olive oil

2 large sweet potatoes, peeled and cubed

2 cups Brussel sprouts, cut in 1/2

1 tsp. sea salt

1 tsp. black pepper

1/2 tsp. garlic powder

1 cup cooked quinoa

1/2 cup pecans

1 tbsp. coconut oil

1 tbsp. brown sugar

1/4 tsp. cinnamon

dash of chili powder

dash of sea salt


4 tbsp. olive oil

4 tbsp. white wine vinegar

2 tbsp. whole grain mustard

1 tbsp. maple syrup

1/2 tsp. sea salt

1/2 tsp. black pepper

1/4 tsp. cumin


Preheat oven to 350º F. In a large mixing bowl, drizzle 1 tbsp. olive oil over kale and massage with hands. Set aside.

Line a baking sheet with parchment paper. In a large mixing bowl, toss cubed sweet potatoes and Brussel sprouts in 2 tbsp. olive oil, 1 tsp. sea salt, 1 tsp. black pepper, and 1/2 tsp. garlic powder. Place on baking sheet in an even layer.

Bake for 15 minutes. Flip and bake for an additional 15 minutes or until potatoes are soft and sprouts start to brown.

Mix dressing ingredients together until fully blended. Set aside. In a small pan, melt coconut oil and brown sugar together. Add pecans and 1/2 tsp. cinnamon, dash of chili powder, and dash of sea salt. Cook until sugar starts to caramelize over pecans.

Once sweet potatoes and Brussel sprouts are fully cooked, let them cool to lukewarm.

Once cooled, mix kale, sweet potato/Brussel sprouts are fully cooked, let them cool to lukewarm.

Once cooled, mix kale, sweet potato/Brussel sprout mix, and quinoa together in a large bowl. Add in pecans and mix well.

Drizzle with dressing and mix well.

For more plant-based recipes like this (and my vegan Spaghetti Squash Lasagna...) head over here to get yourself a copy of my new plant-based recipe book: Graze!

© 2019 by LINDSAY HANSON. Proudly created with