Autumn Salad

I love a loaded salad filled with different textures and flavors that complement one another. This harvest salad is good anytime of the year, really–but most especially during the latter part of the year–September through December–due to its nutty and warm flavors that pair well with balsamic vinaigrette. If you’re signed up to contribute a veggie side dish this Thanksgiving or holiday dinner, this one will do!

I’ve detailed each component of the salad below.

Total Time: 45 mins_ Servings: 2-3


  • 1 honeycrisp apple, chopped
  • 3 cups lacinato kale, chopped and ribs removed
  • 2 cups wild rice mix
  • ¼ cup raw almonds, chopped
  • 4 dates, pitted + chopped
  • 1½ cups roasted sweet potato
  • ¼ cup crumbled goat or feta cheese
  • ¼ cup balsamic vinegar dressing

Roasted Sweet Potato

  • 1 large sweet potato, diced
  • ½ tsp garlic powder
  • ¼ tsp kosher salt
  • Avocado Oil Spray

Do It

  1. Preheat oven to 425°F
  2. Spray sweet potatoes generously with avocado oil spray and season with garlic powder and kosher salt.
  3. Place sweet potatoes on a baking sheet and bake for 20 mins or until soft and slightly roasted.
  4. Allow to cool and set aside until ready to add to salad.



  • ⅓ cup olive oil
  • ¼ cup balsamic vinegar (good quality, I use Brightland’s Rapture)
  • 2 tbsps dijon mustard
  • 1 clove garlic, microplaned
  • ¼ tsp kosher salt
  • 1 tbsp honey
  • Fresh black pepper to taste

Do It

  1. Add all ingredients to a sterile jar and shake vigorously to combine. Will keep in the refrigerator for 1 week.
  2. -

Wild Rice

  • 1 cup wild rice mix
  • chicken bone broth or vegetable broth
  • ¼ tsp kosher salt

Do It

  1. Cook rice as directed on the package. Substitute water with bone broth + ¼ tsp kosher salt.
  2. - Assembly
  3. Add all ingredients to a large mixing boil. Pour desired amount of balsamic dressing and mix well, be sure to scoop from the bottom when mixing, as the heavier ingredients gravitate to the bottom of the bowl.
  4. Serve immediately. If you plan to serve later, wait to add balsamic dressing.