This is the BEST kale salad recipe! With roasted sweet potatoes, fresh juicy pomegranates, pepitas, and the most irresistible dressing, this Cornucopia Salad will become your new favorite kale salad.
This kale salad recipe comes from Dreena’s Kind Kitchen. There are so many delicious oil-free salads and oil-free salad dressing recipes in this book – I think those recipes are some of the best I’ve created over the years.
If you don’t yet have a copy of this cookbook, maybe it’s time! Best prices are here on amazon.com or amazon.ca.
Back to this Cornucopia Salad and why I think it’s the best kale salad recipe. The ingredients are colorful and fresh, and it’s very easy to prep.
In fact, you can prep the salad dressing in advance, and also the roasted sweet potatoes. That way if you are making the salad for a holiday gathering of other busy event, you can prepare components ahead of time to bring this kale salad together very quickly.
Cornucopia Salad Ingredients
Here’s what you need to make this delicious kale salad:
- Kale: Curly kale is used in the photos here, but you can use lacinato (“dino”) kale if you prefer. Wash and spin the kale, and remove the leaves from the tough stems (discarding stems or keeping for stock).
- Sweet Potatoes: These will be roasted for the salad. You can purchase pre-cut sweet potato (ex: trader joe’s) to save time, and you can also roast the sweet potato ahead of time. Want to sub in another item? I give options in the recipe notes!
- Apple: Not shown in the photo here, but it adds beautiful crispness and sweet/sour flavor.
- Pomegranate Arils: So seasonal! If you don’t want to use pomegranate arils, you can use dried cranberries or use another veggie such as chopped red pepper.
- Pumpkin Seeds: Raw or roasted, these will give a fabulous crunch! This brand is my favorite for flavor – and for general snacking. My Canadian friends you can find them here.
Kale Salad Dressing: Buddha Dressing or Sunny Curry Dressing?
For this Cornucopia Salad I offer two salad dressing recipes. Why?
Usually, I make this kale salad with the Buddha Dressing as it has incredible umami flavor! But, sometimes I want a “warmer” dressing, especially in the colder months. That’s when I make the Sunny Curry Dressing (both oil-free salad dressing recipes are in Dreena’s Kind Kitchen).
Today I’m giving you both dressing recipes so you can choose which you’d like to use to make your best kale salad recipe – ever!
Best Kale Salad: The Recipes
Let’s get to the recipes, for the salad and the dressings. When deciding which dressing to use, keep in mind that the Buddha Dressing has a deep umami flavor that pairs amazingly well with the kale and sweet potatoes. Then the Sunny Curry Dressing adds a warmth that is very welcome this time of year.
Cornucopia Salad Kale
Kale combined with sweet potatoes, pomegranate jewels, pumpkin seeds, and a fresh dressing—this is autumnal abundance! This salad fares well as a side salad for a potluck or the holidays, or you can dig in as a full lunch bowl.
Ingredients
- Few pinches sea salt
- 41/2 – 5 cups cubed about 1 inch orange sweet potato
- 5 cups stemmed and chopped kale
- 1/2 cup Sunny Curry Dressing OR Buddha Dressing or more to taste, recipes follow
- 1/2 -1 cup thinly sliced apple optional
- 1/4 cup raw or toasted pumpkin seeds or toasted walnut/pecan pieces
- 1/4 cup pomegranate seeds or 2–3 tablespoons dried cranberries
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment paper and sprinkle the sea salt over the parchment.
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Spread out the sweet potato cubes on the prepared baking sheet. Bake for 35–40 minutes, tossing with a spatula a few times, until the sweet potatoes are fully tender and browned in spots.
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Put the kale in a large bowl. Add the cooked sweet potatoes while still hot/ warm to wilt the kale slightly.
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Toss well, then add your choice of salad dressing, starting with a little less than 1/2 cup. Work the dressing through the kale and sweet potatoes; add more dressing to your desired level.
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Once the dressing is incorporated, mix the apple through (if using), and sprinkle on the pumpkin seeds and pomegranate seeds.
Notes
Recipe Renewal! This salad keeps well in the fridge for a couple of days. Try it . . . as a base for a lunch bowl, adding extra veggies or beans. in a wrap for a substantial and very nutritious lunch on-the-go!
Sunny Curry Dressing
This dressing has great flavor that isn’t overpowering. It’s fabulous with winter salads!
Ingredients
- 2-3 tbsp water plus more as needed
- 1-2 tbsp pure maple syrup
- 1/4 cup unsweetened applesauce
- 21/2 tablespoons apple cider vinegar
- 1 tablespoon tahini or 2 tablespoons of nondairy yogurt see note
- 1/2 teaspoon yellow mustard
- 1/2 teaspoon curry powder
- 1/2 teaspoon sea salt
- 1/4 tsp (scant) ground cinnamon
Instructions
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Starting with 2 tablespoons water and 1 tablespoon maple syrup, combine all the ingredients in a blender (or in a deep cup if using an immersion blender). Puree until smooth. If you’d like to thin it, add additional water as desired, but keep in mind that the dressing will thicken with chilling. Taste and season with extra syrup, salt, and/or pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to a week.
Notes
Tahini Note: The addition of a small amount of tahini adds an extra level of thickness and richness to the dressing. If using the tahini, you may need a touch more water to blend and thin to the desired consistency. If you cannot eat sesame or want to keep the dressing lower-fat, you can certainly leave it out, or use the yogurt alternative. This is my favorite brand of tahini.
Buddha Dressing
This will become a go-to dressing for you, especially if you are partial to the nooch! It has a gorgeous golden color and that special umami quality. Get blending!
Ingredients
- 2-3 tbsp water
- 1/4 cup apple cider vinegar
- 1/4 cup nutritional yeast
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon tamari
- 1 1/2 tablespoons tahini see note
- 1 small clove garlic halved
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon sea salt or to taste (see note)
Instructions
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Starting with 2 tablespoons of water, combine all the ingredients in a blender (or in a deep cup if using an immersion blender) and puree until smooth. Taste and add additional seasonings if needed; thin with additional water if desired. Serve immediately or store in an airtight container in the fridge for up to a week.
Notes
Salt Note: Depending on the brand and type of tamari used, you may want to omit the salt or add more to taste.
I’d love to hear how you enjoyed this salad and which dressing you used to make it YOUR best kale salad recipe!
Enjoy x Dreena
