I had so much fun the other week hosting a sweetgreen passport event, hanging out at their NoMad location and chatting about their brand new menu + the importance of eating with the seasons.  We sent all the guests home with a tote of local, organic produce to make their very own seasonal salad at home.  Here’s the recipe for those of you that missed it!

fall kale salad
  • 1 head of kale, washed and very thinly sliced
  • 1 sweet potato, cubed
  • 1 shallot, thinly sliced
  • 1 local apple, cubed
  • handful of slivered almonds
  • handful of basil
  • Olive oil, lemon, dijon mustard, salt + pepper

Preheat oven to 400 degrees F.

Toss sweet potato cubes and shallots in olive oil, salt, and pepper, and spread out in a single layer on a baking sheet.  Roast for about 20 minutes until golden.

Toast the slivered almonds on the stove top, stirring frequently, be careful not to let the almonds burn. Set aside.

Use your hands to massage the thinly sliced kale with a pinch of salt and a dash of olive oil. Massage until slightly wilted and bright green.

Add in the toasted almonds and sliced apple, mix well.

Remove the sweet potatoes from the oven, top the salad with the sweet potatoes and basil.

Mix some olive oil, lemon, dijon mustard, salt + pepper together for the dressing, adjust to taste.

Drizzle with the dijon vinaigrette, and a pinch more salt as needed.

Enjoy as you #tastetheseason!