Make a festive autumn kale salad with roasted sweet potatoes, toasted pecans, crispy kale, Parmesan cornbread croutons, and maple balsamic dressing.
This autumn kale salad brings the best flavors and textures of the season together in one colorful dish. Fresh kale, caramelized sweet potatoes, toasted pecans, red onion, crispy kale chips, and homemade Parmesan cornbread croutons create a hearty salad that feels special enough for a holiday table.
The creamy maple balsamic dressing balances the earthy kale with sweetness, acidity, and a subtle touch of Dijon mustard. Roasting the sweet potatoes enhances their natural sweetness, while the toasted pecans and golden cornbread croutons give every serving a satisfying crunch.
Serve this gluten-free kale salad for Thanksgiving, Christmas, fall potlucks, Sunday dinner, or an autumn lunch. It pairs especially well with roasted turkey, chicken, pork tenderloin, baked ham, or salmon. Several components can be prepared ahead of time, making the final assembly easy when you are entertaining.
Prep Time: 35 minutes
Cook Time: 2 hours
Total Time: 2 hours 35 minutes
Yield: 8 servings
For the Gluten-Free Buttermilk Cornbread
¾ cup masa harina
2 cups medium-grind cornmeal
½ cup certified gluten-free oat flour
¼ cup tapioca flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 tablespoon granulated sugar
2½ cups buttermilk
2 large eggs
6 tablespoons unsalted butter, melted
For the Parmesan Cornbread Croutons
3 cups cooled gluten-free buttermilk cornbread, cut into ¾-inch cubes
¼ cup grated Parmigiano-Reggiano cheese
For the Autumn Kale Salad
4 cups chopped curly kale
3 cups chopped red kale
3 cups chopped lacinato kale
2 tablespoons olive oil, divided
1½ teaspoons kosher salt, divided
3 cups peeled sweet potatoes, cut into ½-inch cubes
2 cups baby kale
¼ cup thinly sliced red onion
¼ cup toasted pecans, roughly chopped
For the Maple Balsamic Dressing
½ cup mayonnaise
¼ cup balsamic vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
Step 1: Preheat the oven and skillet
Preheat the oven to 420°F. Place a 10-inch cast-iron skillet in the oven and heat it for at least 15 minutes.
Step 2: Melt the butter
Carefully add the butter to the hot skillet. Return the skillet to the oven just until the butter melts. Remove it carefully and set it on a heat-safe surface.
Step 3: Combine the dry cornbread ingredients
In a large mixing bowl, whisk together the masa harina, cornmeal, gluten-free oat flour, tapioca flour, baking powder, baking soda, sea salt, and granulated sugar.
Step 4: Combine the wet cornbread ingredients
In a separate bowl, whisk the buttermilk and eggs until thoroughly combined.
Step 5: Prepare the cornbread batter
Pour the wet ingredients into the dry ingredients and stir just until combined. Slowly stir in the melted butter from the skillet, leaving a light coating of butter inside the skillet.
Step 6: Bake the cornbread
Pour the batter into the hot skillet. Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 7: Cool the cornbread
Let the cornbread cool in the skillet for 5 minutes. Transfer it to a wire rack and allow it to cool completely before cutting it into cubes.
Step 8: Season the sweet potatoes
Reduce the oven temperature to 400°F and line a baking sheet with parchment paper. Toss the sweet potato cubes with 1 tablespoon olive oil and ½ teaspoon kosher salt. Spread them in a single layer on the prepared pan.
Step 9: Roast the sweet potatoes
Roast the sweet potatoes for 45 to 55 minutes, stirring halfway through, until tender and lightly caramelized around the edges. Set them aside to cool.
Step 10: Divide the kale
Reduce the oven temperature to 375°F and line another baking sheet with parchment paper. Combine the curly kale, red kale, and lacinato kale in a large bowl. Divide the mixture evenly between two bowls, reserving one portion for the fresh salad base.
Step 11: Season the kale chips
Add the remaining 1 tablespoon olive oil and ½ teaspoon kosher salt to one portion of the kale. Massage gently until the leaves are evenly coated.
Step 12: Bake the kale chips
Spread the seasoned kale in a single layer on the prepared baking sheet. Bake for 15 to 25 minutes, stirring and rotating the pan occasionally, until the leaves are crisp. Watch them carefully near the end because kale can brown quickly. Cool completely.
Step 13: Prepare the Parmesan cornbread croutons
Reduce the oven temperature to 350°F. Arrange 3 cups of cooled cornbread cubes on a parchment-lined baking sheet. Sprinkle them evenly with Parmigiano-Reggiano cheese.
Step 14: Bake the cornbread croutons
Bake the croutons for 30 to 40 minutes, stirring occasionally, until dry, crisp, and golden brown. Allow them to cool completely.
Step 15: Make the maple balsamic dressing
Whisk the mayonnaise, balsamic vinegar, maple syrup, and Dijon mustard in a small bowl until smooth and creamy. Refrigerate the dressing until needed.
Step 16: Massage the fresh kale
Place the reserved fresh kale in a large serving bowl. Sprinkle it with the remaining ½ teaspoon kosher salt and gently massage it for 1 to 2 minutes, or until the leaves soften slightly.
Step 17: Assemble the autumn kale salad
Add the roasted sweet potatoes, baby kale, red onion, toasted pecans, and cooled kale chips to the serving bowl. Toss gently to combine.
Step 18: Dress and serve the salad
Add enough maple balsamic dressing to coat the ingredients lightly. Gently fold in the Parmesan cornbread croutons immediately before serving. Serve the remaining dressing on the side.
Use certified gluten-free oat flour, cornmeal, masa harina, baking powder, and other packaged ingredients if the salad must be completely gluten-free.
The cornbread can be baked up to two days ahead. Cool it completely, wrap it tightly, and store it at room temperature.
Allow the cornbread to cool completely before cutting it. Warm cornbread may crumble instead of forming neat cubes.
The Parmesan cornbread croutons can be made one day ahead and stored in an airtight container at room temperature.
Prepare the maple balsamic dressing up to three days ahead and refrigerate it in a covered container. Whisk it again before serving.
Roast the sweet potatoes in a single layer so they caramelize instead of steaming.
Add the kale chips, croutons, and dressing shortly before serving to preserve their crisp textures.
Leftover dressing can be refrigerated for up to three days. Store leftover salad components separately whenever possible.
