Fall Harvest Salad



" 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


Wild Rice Sweet Potatoes Figs Cinnamon Cumin Kale Radicchio Apples Walnuts Apple Cider Dates Apple Cider Vinegar Dijon Mustard Garlic

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Make The Rice

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

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Roast The Vegetables

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

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Make The Dressing

Place all ingredients into blender or food processor and blend until creamy and walnuts have been well incorporated.

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Prep Other Vegetables

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.

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Combine The Ingredients

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.