fall dressing

A mix of hearty greens, crunchy apples, wild rice and cooked veggies pair beautifully with this delicious apple vinaigrette for a satisfying autumn salad.

Harvest Salad + Apple Vinaigrette

wild rice*

potatoes

½ lb. fresh figs* (about 10)

olive oil

cinnamon

salt

cumin

kale* (washed and torn into small pieces)

radicchio (thinly sliced)

apple cider

walnuts

dates

Tablespoons apple cider vinegar

Dijon mustard

garlic (pressed)

sea salt

red pepper flakes

MAKE 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&#39;t really save you much time, but the rice will come out PERFECT every time .If you&#39;re going to make the rice on the stovetop, add 1 1/2 cups water, bring to a boil. Reduce to simmer and cover.  Cook for 35 minutes, until all water has been absorbed.  Uncover, fluff with a fork.

ROAST SWEET POTATOES AND FIGS: Preheat oven to 400. Scrub sweet potatoes (no need to peel, just wash and pat dry) and cut into small wedges. Place on a rimmed baking sheet.  Drizzle on olive oil, cinnamon, cumin and sea salt. Toss well.  Roast for 10 minutes. Meanwhile, cut figs in half and if they&#39;re large, 1/2 again.  After 10 minutes, add figs to roasting pan and toss to coat with the oil/spices.  Place everything back in oven and roast for another 8-10 minutes, until everything is tender.

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

PREP REMAINING PRODUCE: 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.

ASSEMBLE SALAD:  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.

Dressing will stay good in the fridge, in an airtight container for 2 weeks.

MEAL PREP:  Rice, roasted veggies and dressing can be made and stored separately up to 3 days in advance.  Greens and radicchio can be washed and cut, stored in an airtight container with a paper towel up to 3 days ahead.  Apple needs to be cut at the last minute, and also the salad can be assembled just before serving.

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Harvest Salad + Apple Vinaigrette

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Harvest Salad + Apple Vinaigrette

The most viewed fall dressing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine