The Ultimate Fall Salad
I know that spring and summer are known to be the “salad months” but if I’m being honest, fall is my favorite time of year for salads. There is something about the crunch of apples, the sweetness of roasted vegetables, and those cozy harvest flavors that make salads more enjoyable to me. This fall salad is one of my go-to recipes when I want something hearty, colorful, and nourishing that I can meal prep for the week. It’s packed with everything you need to feel your best from the inside out.
Packed with kale, roasted sweet potatoes, chickpeas, crunchy cabbage, crisp apples, pumpkin seeds, dried cranberries, hemp seeds, and a tangy apple cider vinaigrette sweetened with just a touch of honey, this salad is a full-on glow-boosting meal.
Why This Salad is Perfect for Fall + Winter
Fall and winter can feel heavy, and it’s easy to crave comfort foods that don’t always leave us feeling our best. This salad balances that cozy, grounding energy with nutrient-dense ingredients that fuel your body and support your wellbeing:
Kale & Cabbage → rich in vitamins C + K, fiber, and antioxidants that strengthen your immune system.
Sweet Potatoes → a warming, grounding carb full of beta carotene for skin health.
Roasted Chickpeas → crunchy, protein-packed, and satisfying.
Apples + Dried Cranberries → a sweet-tart pop of fall flavor plus natural energy.
Pumpkin Seeds & Hemp Seeds → healthy fats, protein, and minerals to keep you fuller longer.
Apple Cider Vinaigrette with Honey → tangy, naturally sweet, and gut-friendly.
Meal Prep Made Easy
This salad is ideal for meal prep because it holds up well in the fridge and actually gets better as the flavors meld. Here are a few tips to keep it fresh all week:
Store apples separately or drizzle them in lemon juice or slice them just before eating to keep them crisp and bright. If you want to pre-slice, toss them with a squeeze of lemon juice before adding to your salad to prevent browning. I usually toss mine on the salad and they stay fresh and crunchy for a few days!
Keep dressing on the side until you’re ready to eat so your kale and cabbage stay crunchy or add the dressing on top which will marinate the kale and make it tastier (a great tip if you don’t love kale!).
Batch roast your sweet potatoes and chickpeas on the same sheet pan to save time. Once cooled, store in airtight containers in the fridge and use to top on other bowls and meals throughout the week.
What you need (serves 3):
A few large handfuls of chopped kale or 4-6 cups
1 large sweet potato diced
2 15 oz cans garbanzo beans drained and rinsed
2 tbsp cooking oil
2 apples diced (I love honey crisp or fuji)
2 cups chopped green cabbage
3/4 cup dried cranberries
3/4 cup pumpkin seeds
1/4 cup hemp seeds
1/3 cup apple cider vinegar
2 tsp dijon mustard
1–2 tsp honey (to taste)
A dash of garlic powder
2/3 cup olive oil
Salt + pepper
Directions: Preheat your oven to 420F. Line a baking sheet with parchment paper. Add the sweet potato, garbanzo beans, the cooking oil, a few pinches of salt and fresh ground black pepper to the baking sheet and toss. Spread out on the pan and place in the oven for 25-30 minutes. Meanwhile combine the apple cider vinegar, dijon mustard, honey, olive oil and a pinch of salt and fresh ground black pepper in a jar. Whisk until smooth and well combined. Add the remaining ingredients to a bowl. Add the roasted sweet potatoes and garbanzo beans on top and toss with the dressing. Enjoy!
If you love this one then you need to try out my Apple Avocado And Pecan Salad With Hot Honey Roasted Chickpeas!