Fall Harvest Salad with Easy Apple Vinaigrette
This hearty, plant-forward harvest salad perfectly captures the essence of autumn. Featuring roasted sweet potatoes, earthy wild rice, and jammy fresh figs, it is finished with a vibrant, creamy apple and date vinaigrette. This dish balances warming spices with crisp, seasonal freshness, making it a sophisticated yet simple meal perfect for any occasion.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Modern American
- Diet: Vegan, Gluten-Free
Ingredients
3/4 cup wild rice (rinsed well)
2 medium sweet potatoes, scrubbed and cut into wedges
1/2 lb fresh figs, halved
2 tablespoons olive oil
1 teaspoon ground cinnamon
4 cups kale, chopped
2 cups radicchio, shredded
1 fresh apple, thinly sliced
1/2 cup fresh apple, diced (for dressing)
2 pitted dates (for dressing)
2 tablespoons apple cider vinegar
1/3 cup extra virgin olive oil (for dressing)
Instructions
Preheat your oven to 400°F (200°C).
Toss sweet potato wedges with olive oil and cinnamon on a baking sheet and roast for 20-25 minutes.
Add the halved figs to the baking sheet during the last 10 minutes of roasting.
While roasting, cook the wild rice in boiling water according to package instructions until tender; drain and cool.
To make the dressing, blend the diced apple, dates, apple cider vinegar, and olive oil until smooth.
In a large bowl, toss the kale and radicchio with a small portion of the dressing to soften the greens.
Add the cooled rice, roasted sweet potatoes, and roasted figs.
Top with fresh thin apple slices and drizzle with remaining dressing before serving.
Notes
The dressing can be made in advance and stored in the refrigerator for up to 3 days. This salad holds up well and will not wilt easily, making it perfect for meal prepping.