This fall salad is the new salad of my dreams. First of all it’s made with my favourite type of kale — Tuscan lacinato kale which is tossed in a rich and creamy sunflower butter dressing. A dressing that resembles a caesar salad dressing in many ways. Then comes a mix of lightly spicy parmesan roasted potatoes and parsnips, as well as a little more crunch and flavor from toasted sunflower seeds. All together this makes for a wonderfully delicious and rich salad that’s loaded with textures and flavor.
Tuscan kale is a great choice for fall salads
Tuscan lacinato kale goes by many names, including dinosaur kale, cavolo nero, and black kale. It’s more tender than traditional curly kale, making it a great choice for salads.
To enjoy it raw, all you need to do is massage it with a little olive oil, a squeeze of lemon juice and pinch of salt, or even a little bit of the salad dressing. Then just just rub the leaves between your fingers. It’s easy and takes all of 30 seconds. Then let sit for 5 minutes to soften even more.
Sunflower butter is a great for dressings
With its toasted sunflower seed flavor, it makes a deliciously rich and creamy addition to any salad dressing. And its packed with a wide variety of nutrients, one of the most notable nutrients is vitamin E, a powerful antioxidant and anti-inflammatory. Sunflower butter is found in many natural food, organic food stores.
I hope you LOVE this fall salad as much I do! It’s:
Rich and hearty
Full of nutrients
Customizable (try other roast vegetables, like pumpkin or sweet potatoes!)
Delicious
& it’s a perfect side to just about any main, or as a main meal salad.
Looking for other kale salad recipes?
Try one of these easy and delicious recipes:
Lacinato Kale Pesto – quick, easy, delicious!
Kale Tabbouleh with Quinoa
Asian-Style Kale Salad with Brown Rice and Smoked Tofu
Asian Kale Salad with Sesame-Ginger Dressing
Fall Salad with Tuscan Kale and Parmesan-Roasted Potatoes
Ingredients
For the potatoes and parsnips:
- 350 g potatoes, peeled and cut into wedges
- 2 parsnips, peeled and cut into chunks (similar size to potatoes)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 25 g parmesan, grated
For the dressing:
- 3 tablespoons sunflower butter (organic food store)
- 2 cloves garlic minced
- 3 tablespoons lemon juice, plus 1 teaspoon
- 6 small oil-packed anchovy fillets, very finely chopped (15 g)
- 2 tablespoons Dijon mustard
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons water (or more), to thin
For the salad:
- 1 bunch Lacinato kale leaves stems removed and torn into bite-sized pieces
- 4 tablespoons raw sunflower seeds, lightly toasted
- grated Parmesan, to garnish, plus more for serving
- sea salt and freshly ground pepper, to taste
Method
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Preheat oven to 425°F / 220°C and line a baking sheet with parchment paper.
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In a medium bowl, toss the potatoes and parsnips with the olive oil, red pepper flakes, and sea salt.
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Spread evenly on the prepared baking sheet, careful not to crowd. Roast for 10 minutes, toss and then roast 10-15 more minutes, until potatoes golden on the edges and tender. Sprinkle with the parmesan and roast 2-3 more minutes, or until cheese is golden and bubbling. Remove from oven and set aside for 5 minutes to cool.
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Meanwhile, in a small bowl, mix together the salad dressing ingredients until well combined and prepare the salad leaves.
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In a large serving bowl, add the kale leaves. Drizzle with a small amount of olive oil and use your hands to massage until all leaves are coated. Set aside for 5 minutes.
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Drizzle leaves with 3 tablespoons dressing and toss well, until evenly coated. Then add the toasted sunflower seeds, and toss gently. Add 2 tablespoons more dressing, (or to desired amount) and toss again.
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Add the roasted vegetables, using a spatula to scape up any bits of cheese, and toss gently again. Garnish with a little parmesan, ground pepper, and sea salt, if needed. Serve immediately.
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Serve with additional parmesan on the side as well as the remaining dressing (if any) to be added as desired. Enjoy!
Notes
- To toast the sunflower seeds, heat a dry skillet over medium heat. Add sunflower seeds, and, stirring often, toast just until the seeds begin to take on a golden color. Transfer to plate and set aside.
- The dressing can be stored, sealed, in fridge, for up to 5 days.
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