Oh, what an incredible weekend it was! As some of you may have seen on my Instagram stories, Barclay and I embarked on a spontaneous road trip to Omaha, Nebraska, for a few days. And let me tell you, we had the most fantastic time! Nebraska truly surprised us in the best way possible.
Neither of us had ever spent significant time in Omaha before, but we had heard from numerous friends that it’s an underrated Midwestern gem. Living in Kansas City, we pride ourselves on knowing a thing or two about charming Midwestern cities, and Omaha certainly lived up to the hype. We were completely captivated! Our trip was filled with delightful discoveries: we stayed in a truly wonderful hotel, enjoyed leisurely strolls through diverse and vibrant neighborhoods, explored a fascinating museum, greeted nearly every animal at the renowned Henry Doorly Zoo and Aquarium, and hit the jackpot with an array of phenomenal restaurants and lively bars. It’s Monday morning, and I’m still savoring the memories – and the flavors – from a weekend packed with an abundance of incredible food.
I’m planning a more detailed recap of our Omaha adventure later this week, where I’ll share all our specific recommendations for places to stay, eat, and explore. But for now, suffice it to say, it was an absolutely invigorating and unforgettable getaway. It reinforced my belief that we should all embrace more short weekend trips around the Midwest. There are so many unique and exciting destinations within easy reach, offering a refreshing change of scenery without requiring precious vacation days.
Returning home, I’m feeling refreshed but also ready for a little post-vacation reset. My body is craving nourishing, vibrant dishes, and I find myself dreaming of salads – all the salads! High on my list to recreate is this exquisite autumn kale salad that I first whipped up last week. It’s the perfect way to transition back to healthy eating while still embracing the comforting flavors of fall.
Truthfully, I struggled a bit with what to call this masterpiece. Is it simply a kale salad? A brown rice bowl? Perhaps an autumn harvest bowl? While the name might be debated, one thing is certain: these bowls are absolutely outstanding. They strike a perfect balance between hearty and healthy, making them an ideal meal for any day of the week. Each serving is generously packed with tender, savory roasted sweet potatoes and crisp broccoli, all tossed in a wonderfully simple yet flavorful vinaigrette. The combination is undeniably delicious, offering a symphony of textures and tastes. As an added bonus, this vibrant dish is naturally gluten-free and vegan, making it a fantastic option for a wide range of dietary preferences. It’s a win-win for flavor and nutrition!
Creating this nourishing autumn salad is straightforward and rewarding. The foundation begins with perfectly roasted vegetables. Simply chop sweet potatoes into even dice and break broccoli into florets. Toss them with a drizzle of olive oil, a sprinkle of salt, and a dash of pepper, then spread them onto a baking sheet. Roasting them until golden and tender brings out their natural sweetness and a slight caramelization that adds incredible depth to the salad. The aroma alone will have your kitchen smelling like autumn.
Once your roasted vegetables are ready, it’s time to assemble the rest of this vibrant salad. In a large bowl, combine the freshly chopped kale (remember to give it a good massage – a crucial step for tender, less bitter leaves!), the warm, fluffy cooked brown rice, and a generous handful of nuts. I typically opt for pecans for their buttery crunch, but walnuts, pepitas, or even toasted almonds would be equally delightful. To balance the savory notes, add some sweet dried berries, such as cranberries or cherries, which introduce a wonderful chewiness and a burst of tart flavor. Finally, drizzle everything with a simple yet elegant vinaigrette, then gently toss to ensure every ingredient is coated and harmoniously combined. This process brings together all the distinct elements into a cohesive and visually stunning dish.
And there you have it – this magnificent, colorful salad will be ready for you to savor. Its vibrant hues and inviting aromas make it a truly appealing dish, perfect for a cozy autumn evening or a refreshing lunch.
One of the best features of this autumn kale salad is its versatility. You can serve it immediately while it’s still warm, allowing the flavors to meld beautifully, or you can chill it in the refrigerator to enjoy later. And when I say “later,” I mean it can last for up to three days in an airtight container, making it an absolutely fantastic option for meal prepping during busy weeks. Imagine having a nutritious, delicious, and ready-to-eat meal waiting for you after a long day! It’s the ultimate healthy convenience food that doesn’t compromise on flavor or freshness.
This is undeniably a salad that you can feel good about indulging in this season – nourishing, comforting, and bursting with fall flavors. I sincerely hope you give this delightful recipe a try very soon. Enjoy every wholesome, flavorful bite!
Autumn Kale Salad with Sweet Potatoes, Broccoli and Brown Rice
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 –6 servings 1x
Description
This Autumn Kale Salad with Sweet Potatoes, Broccoli, and Brown Rice is a truly satisfying and delicious meal. It’s wonderfully hearty, packed with nutrition, and naturally vegan and gluten-free. All the sweet and savory autumn flavors come together beautifully to create a comforting and vibrant dish perfect for any fall gathering or a healthy weeknight dinner. It’s also excellent for meal prepping!
Ingredients
Scale
Salad Ingredients:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes for even roasting
- 2 cups roughly-chopped broccoli florets (about 1 small head of broccoli, cut into bite-sized pieces)
- 2 tablespoons extra virgin olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cups chopped kale leaves (stems removed, massaged for tenderness)
- 2 cups cooked brown rice or farro (quinoa also works well)
- 2/3 cup dried cranberries or cherries (for a touch of sweetness and chewiness)
- 2/3 cup chopped toasted pecans (or walnuts, pepitas, or almonds for crunch)
- (optional: 1/2 cup crumbled feta or goat cheese for a non-vegan option, adding creamy tang)
Vinaigrette Ingredients:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar (apple cider vinegar can be substituted for a slightly fruitier note)
- Pinch of salt, black pepper, and garlic powder, to taste (adjust for your preference)
Instructions
To Make The Salad:
- Preheat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper for easy cleanup.
- In a large mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil. Toss thoroughly to ensure all pieces are lightly coated. Season with a pinch of salt and pepper.
- Spread the seasoned sweet potatoes out in a single, even layer on one half of the prepared baking sheet. This ensures they roast rather than steam, leading to delicious caramelization. Bake for approximately 15 minutes. After this initial baking time, remove the baking sheet from the oven and carefully toss the sweet potatoes to promote even cooking and browning.
- While the sweet potatoes continue to cook, add the broccoli florets to the same large mixing bowl used earlier. Drizzle with the remaining 1 tablespoon of olive oil and toss to combine, seasoning lightly with salt and pepper. Once you’ve tossed the sweet potatoes on the baking sheet, gently push them to one side and spread the broccoli florets in a single, even layer on the other half of the baking sheet. Return to the oven and bake for an additional 15 minutes, or until the sweet potatoes are fork-tender and slightly caramelized, and the broccoli is crisp-tender with slightly browned edges. Once roasted to perfection, transfer both the sweet potatoes and broccoli to a large mixing bowl.
- Add the prepared kale* (see notes below for important massaging instructions), cooked brown rice, dried cranberries or cherries, and chopped toasted pecans to the bowl with the roasted vegetables. Pour the prepared vinaigrette evenly over all the ingredients. Gently toss everything together until the salad is well combined and the kale is lightly coated.
- Serve this delicious autumn kale salad warm for an especially comforting meal, or refrigerate it in a sealed container for up to 3 days to enjoy as a refreshing cold salad or easy meal prep throughout the week. If serving with optional feta or goat cheese, sprinkle it over the individual servings.
To Make The Vinaigrette:
- In a small bowl or jar, whisk together all the vinaigrette ingredients – olive oil, red wine vinegar, salt, pepper, and garlic powder – until thoroughly combined and emulsified. Taste and adjust seasonings as needed.
Notes
*Kale Massaging Tip: For the most tender and palatable kale, it’s highly recommended to massage it before adding it to the salad. To do this, place the chopped kale leaves in a bowl and drizzle with about 1 tablespoon of the prepared vinaigrette (or just a little olive oil and a pinch of salt). Using clean hands, gently massage the kale with your fingers for about 1 minute, until the leaves soften, turn a darker green, and become significantly less fibrous. This simple step vastly improves the texture and flavor of the raw kale.
**Meal Prep Suggestions: This salad holds up beautifully in the refrigerator for several days, making it perfect for healthy lunches or quick dinners. If you prefer to serve it warm, you can gently reheat portions in a microwave or a skillet until just warm, being careful not to overcook the kale.
***Customization Ideas: Feel free to customize this salad with other seasonal vegetables like roasted Brussels sprouts or butternut squash. For added protein, consider tossing in some cooked chickpeas, grilled chicken, or pan-seared tofu. A sprinkle of pumpkin seeds (pepitas) can also add extra crunch and nutrients.