Autumn Kale Salad

(Gluten Free, Dairy Free, Meat Free | Whole30 & Paleo-Friendly) I really, really love autumn…mostly because of the rich, comforting foods of the season. The other day I needed to use up some veggies so I came up with this tasty autumn salad that was an absolute treat. I didn’t actually make it with the intention of sharing it on the blog, but it was too good not share! The ingredients are more of a guide than anything so feel free to trial some different autumn ingredients based on what you have in your fridge. Enjoy xxx

Serves 2 (as a main) or 4 (as a side)



  • 4 handfuls of fresh kale (use spinach if you’re not a kale fan)
  • 2 large beetroots
  • Half of Roasted Honey Balsamic Cabbage Chips recipe (you can make full recipe – you just won’t likely need it all for this salad so maybe have the other half of chips as a side for dinner tomorrow?)
  • 2 tbsp of coconut oil
  • 3 sweet potatoes, sliced (butternut squash or acorn squash would also be delicious)
  • 1 red onion, chopped
  • 1 handful of nuts (I used slivered almonds because it’s what I had, but walnuts or pecans would be better)
  • 2 apples, sliced and diced
  • Salt and pepper to taste

Ingredients for Dressing 

  • 4 tbsp of olive oil
  • 2 tbsp of balsamic
  • 1 tbsp of honey (Skip this if you’re doing Whole30)
  • Salt and pepper to taste


  1. Preheat oven to 170C(350F).
  2. Boil beetroot until cooked (or buy pre-cooked!) –if you’ve never cooked your own beetroot, this article is quite helpful (cooking beetroot takes 20-30 minutes so I cooked a bunch, peeled them and then stored them to slice into other salads throughout the week).
  3. Bake Savoy cabbage according to Roasted Honey Balsamic Chips Recipe. 
  4. Put coconut oil, sweet potatoes and onion into baking dish. Season with salt and pepper. Bake for 30 minutes or until sweet potatoes are tender and a little brown around edges.
  5. To make one salad: put two handfuls of kale on plate and top with half of savoy cabbage, half of sweet potato/onion mix, one apple, nuts and a few tablespoons of dressing.

Tip: This makes an awesome packed lunch that you can prepare the night before. Kale is awesome for staying crunchy and fresh overnight –even with dressing already added!


This was SO Yum….I want to be eating it again right now.


Tell me what you think and leave a comment here!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s