" Kale Salad with apples, roasted sweet potatoes and figs plus a delicious fall salad dressing makes this harvest salad recipe tasty, cozy, and super satisfying. It’s easy to make and impressive to serve"
- Debra Klein
Rinse rice well under cool running water. I used my instant pot with 3/4 cup rice and 1 cup water. 30 minutes on high, natural release. It won't really save you much time, but the rice will come out PERFECT every time
Prep the Sweet Potatoes and Figs. Place them on a rimmed baking sheet. Drizzle on olive oil, cinnamon, cumin and sea salt. Toss well. Roast for 10 minutes. Take out and flip the vegetables, then roast again for 10 minutes
Place all ingredients into blender or food processor and blend until creamy and walnuts have been well incorporated.
Tear or cut kale into bite sized pieces. Halve radicchio, cut out core, and thinly slice. Cut apple in half, scoop out core/seeds and then thinly slice or cube.
Begin with the kale and massage it with your hands to soften. Then add the radicchio, wild rice, roasted veggies and apples.Use a platter and artfully arrange ingredients then drizzle on dressing or toss everything together in a large bowl, using about 1/2 of dressing to begin with, adding more as needed.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.