Fall Harvest Kale Salad

5 from 6 reviews


  • 2 sweet potatoes, cubed*
  • 2 tablespoons avocado oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup farro
  • 1 head of kale, thinly chopped and massaged
  • 2 honey crisp apples, chopped
  • 1/3 cup dried cherries
  • 1/3 cup chopped walnuts
  • 2oz feta cheese

For the maple dijon dressing

  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons maple syrup
  • 2 tablespoons dijon mustard
  • 1/8 teaspoon garlic powder
  • pinch of salt
  • pinch of black pepper


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Toss the diced sweet potatoes in avocado oil, chili powder, salt, and garlic powder. Place in the oven to roast for 25-30 minutes, until crispy on the outside and soft on the inside. This time will range depending on the size of the sweet potato cubes.
  2. Rinse farro. Place 1/2 cup of farro and 2 cups of water with a pinch of salt in a saucepan, cover, and place over medium heat. Bring to boil for 15 minutes or until farro is al dente.
  3. Thinly slice kale and place in a bowl then massage with your hands to break down the fibers. Chop apple and add to salad. Then add cherries, walnuts, and feta cheese.
  4. In a resealable jar, add ingredients for the maple dijon dressing and shake to combine.
  5. Once the farro is done cooking, add farro to the salad, as well. Top with desired amount of dressing (I use all of it because it’s a huge salad) then toss before serving. Top with a little black pepper because black pepper makes everything a little better.


*The smaller you dice the sweet potatoes, the less time it will take to roast them

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