Autumn Harvest Salad


We can’t get enough of this salad!

Perfect for lunch, dinner or even alongside your Thanksgiving meal, this Autumn Harvest Salad has all of your favorite fall flavors and colors, brought together with a delicious maple pumpkin vinaigrette. YES PLEASE!

Pro tip: Assemble the salad ingredients (minus dressing) in your Ello Stainless Lunch Bowl the night before for quick preparation.

Prep time: 10 minutes

Cook time: 20 minutes

Ready in: 30 minutes

Serves: 4


For maple pumpkin vinaigrette:

  • 1 cup 100% pure pumpkin purée

  • 1/2 cup apple cider vinegar

  • 1/4 cup pure maple syrup

  • 1 teaspoon Dijon mustard

  • 1 clove garlic, minced

  • 1/8 teaspoon crushed red pepper flakes

  • Kosher salt and freshly ground black pepper, to taste

  • 1 cup extra-virgin olive oil

For salad:

  • 1 large sweet potato, peeled and diced

  • 2 tablespoons olive oil

  • Kosher salt and freshly ground black pepper, to taste

  • 4 cups kale, stems removed and torn into small pieces

  • 1 honeycrisp apple, cored and sliced thin

  • 1/2 cup chopped toasted pecans

  • 1/2 cup sliced almonds, toasted

  • 1/2 cup pomegranate seeds

  • 1/4 cup pepitas

  • 2 tablespoons sunflower seeds, shelled

  • 3 ounces crumbled feta or goat cheese (optional) .



  1. Preheat oven to 425°F. Toss sweet potato with olive oil, salt and pepper on rimmed baking sheet. Cook 15 to 20 minutes, until sweet potato is tender, flipping halfway through.

  2. Meanwhile, combine all ingredients for vinaigrette, except for oil, in blender. With blender running, slowly pour in olive oil until emulsified. Taste and adjust salt and pepper, if needed.

  3. Arrange kale in serving bowl and top with apples, roasted sweet potatoes, pecans, almonds, pomegranate seeds, pepitas and sunflower seeds. Crumble feta or goat cheese over salad, if desired, and serve with maple pumpkin vinaigrette.

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