If you are on a quest of healthy lifestyle while still enjoying super flavorful food, then I have just the salad for you! Harvest Kale Salad with Sweet Potatoes, Beets, Strawberries and Pumpkin seeds! Tangy, scrumptious dressing drizzled to make it shine further. Beautiful and delicious at once. Perfect Autumn gathering celebration dish with Purple and orange colors.
When it comes to healthy recipes, I love to get creative in the kitchen. Creating delicious new dishes that are wholesome while still full of flavor is a fun and challenging task. I love mix and matching ingredients to create unique and interesting flavor profiles. After all we nourish our soul with all the sense. So the trinity is easy, beautiful and tasty!! And this salad is just that!
Cleaning out refrigerator neither looked so pretty, nor yummy ! We are using Roasted sweet potatoes, cooked beets, slightly sautéed kale , fresh cut strawberries and pumpkin seeds in this salad. Drizzle it with delectable chili lime tahini dressing.. nom nom
Should You Use Raw Kale or Cooked-Sautéed Kale?
I only use slightly sautéed Kale in my house. I read it in several health journals to cook goitrogenic vegetables before eating – These vegetables include Kale, Bok Choy, Broccoli, Brussels sprouts, Cabbage, Cauliflower, Turnips, and Mustard Greens. It is because when eaten raw, they can suppress thyroid function. Thus, slightly sautéing them is a preferred way. It is a preference so you can choose.
How To Sauté The Kale?
I roughly tear and wash kale leaves. Drain excess water. I use Cast iron skillet to sauté it. ( a bit of extra natural iron doesn’t hurt) Add a dash of Olive oil and garlic and sauté it for few minutes covered. It wilts very fast but retains it’s bright green color well.
I often make a big batch of roasted sweet potatoes. You peel and cut sweet potatoes into cubes. Drizzle them with bit of olive oil, lemon juice, dash of smoked paprika and pink Himalayan sea salt. Toss it well so seasoning coats the diced potatoes. Arrange them on single layer on baking tray. Put it in preheat oven 350 F for about half an hour, stirring and turning once halfway through. And that’s it. Roasted sweet potatoes are my new favorite snack . It tastes like candy . Sweet and tangy and super simple to make ! You can make a big batch and save the it for later use too.
How To Cook Beet Roots?I love cooking beets in InstantPot. Clean and wash raw beets. Put 1 cup of water in main insert of InstantPot. Put the beets on steamer basket. Close the lid, vent sealed. Choose Manual 7 mins high pressure. After its done cooking, wait for 10 minutes and release leftover pressure. Your fork tender ruby red beets are ready. Remove the skin and cut them into bite size pieces. Cooked beets store and freeze well also.
How To Make The Salad Dressing?
I use store brought Tahini Sauce . It’s a creamy paste of toasted sesame seeds. Super creamy, velvety with superb earthy tones that complement well in this salad. It’s my go to option for making vegan creamy salad dressings or spreads. I used 1 tablespoon of tahini sauce, 1 tablespoon of water, 1 teaspoon of chili lime seasoning. Whisk it well so everything mixes well.
How To Assemble This Beautiful Harvest Kale Salad?
Combine sautéed kale, roasted sweet potatoes and cooked beet pieces together. Add in some fresh cut strawberries, and pumpkin seeds. Pour the tahini dressing over. Toss and mix everything well together. Your colorful Harvest Kale Salad is ready to be devoured. Bon Appetite !!
Seriously look at the plate above . How beautiful salad improves your mood and sprits. Doesn’t it look simply gorgeous? And There are so many scrumptious flavors and delicious textures going on, I even dare to say that it’s my favorite salad of all time!!!
Are you looking for a few more healthy and flavorful salad options for your dinner roundups? I recommend checking out some of my other favorites
Thai Zucchini Noodles With Peanut Sauce
Tex Mex Quinoa Salad
Italian Style Zoodles
- 2 Cups of Sautéed Kale leaves
- 1 cup cooked beet roots -cut into bite size pieces
- 1 cup roasted sweet potato
- 1 cup cut strawberries
- 1/2 cup pumpkin seeds
For the Salad Dressing
- 2 tablespoons Tahini Sauce
- 2 tablespoons water
- 1 teaspoon Chili Lime Seasoning
- Combine sautéed kale, roasted sweet potatoes and cooked beet pieces. Toss in some fresh cut strawberries, and pumpkin seeds. Pour the tahini dressing over. Toss and mix everything well together. Your colorful Harvest Kale Salad is ready to be devoured. Bon Appetite !!
Nutrition Information:Yield: 4 Serving Size: 1 cups
Amount Per Serving: Calories: 163Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 163mgCarbohydrates: 25gFiber: 6gSugar: 8gProtein: 6g
Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.
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