The Dish | Autumn Harvest Salad

As the weather starts to chill, I lean towards hearty salads with deep flavors. This salad is a crowd pleaser for a stand alone lighter meal or could be perfectly paired with Thanksgiving leftovers.  A quick thank you to my friend, Colby Francis who was its original creator. For more salad ideas, follow SaladsAreSuperAwesome” on instagram.


  • 1 bunch of dinosaur kale
  • 1 can of chickpeas, rinsed and drained
  • 1 small head of broccoli
  • 1 crisp apple, such as Pink Lady, cored, cut into matchsticks
  • ½ cup crumbled goat cheese
  • ¼ cup of chopped roasted pistachios

Apple cider vinaigrette dressing:

  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • salt and pepper, to taste
  • Add all of the dressing ingredients to a small bowl and whisk together.


  • Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
  • Chop the broccoli into small pieces including the stalk.
  • Toss the chickpeas and broccoli with 3 tablespoons of olive oil then toss with salt and pepper until coated and spread the chickpeas into a single layer on the baking sheet and bake for 15 minutes then stir.
  • Continue baking for 12 minutes or until browned.
  • De-stem the kale leaves, then cut the leaves into thin strips.
  • In a large bowl, toss the kale with 1/2 tablespoon of olive oil and massage the kale with your hands for 3-4 minutes until coated in olive oil and softened.
  • Add the pistachios, apple, roasted chickpeas and broccoli, and drizzle in about ⅔ of the salad dressing. Mix well and add more dressing if the salad consistency looks dry. 
  • Top with crumbled goat cheese. 
  • Add salt to taste, if needed.
  • NOTE: Salad can be tossed together 30 minutes ahead and kept at room temperature.

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