Fall salad season is here, and this hearty mix of kale, roasted sweet potatoes, wild rice, and honeycrisp apples is a nourishing autumn dish. Tossed in a tangy balsamic vinaigrette and topped with your favorite goat or feta cheese, this flavorful salad is perfect for lunch or as a Thanksgiving side.

For more delicious fall salad recipes try my Persimmon Salad, Kale Pomegranate Salad, and Radicchio Salad with Miso Maple Dressing next.

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This time of year, I’m all about the flavors of the fall harvest, and this salad brings them all together in one bowl. I toss fresh greens with hearty roasted sweet potatoes, wild rice, and honeycrisp apple for the perfect balance of sweet and savory.

The dressing, a simple balsamic vinaigrette, ties everything together with just the right tang, soaking into all those delicious autumn ingredients. Whether you’re serving it as a light lunch or a side, it’s the kind of dish that makes you feel cozy and nourished. Plus, the combination of textures makes every bite something special!

Why This Recipe Works

Perfect for Fall Gatherings – This crisp salad captures the best produce of the season with fresh autumn ingredients. And I love it for holiday meals as a beautiful centerpiece.
So Versatile – It’s anything but another boring salad! Whether served as a light lunch or a side dish, it’s a crowd-pleaser that you can easily with your favorite toppings.
Nutritious – Packed with hearty greens, roasted sweet potatoes, and wild rice, this salad is a balanced blend of nutrients that will keep you feeling satisfied and nourished.

Tools You’ll Need

Ingredients You Will Need for a Fall Salad

Here is a breakdown of what you will need to make this wild rice salad. For actual measurements, see the recipe card at the end of this post.

Roasted Sweet Potatoes

Sweet potato – Diced for quick roasting, it adds a hearty, sweet base to the salad.
Seasoning – Garlic powder and kosher salt bring out the natural sweetness of the potatoes.
Avocado oil spray – Ensures the sweet potatoes roast evenly and get a light crisp on the outside.

Wild Rice Blend

Wild rice mix – Adds a hearty, nutty flavor and texture to the salad.
Chicken stock or vegetable broth – Cooking the rice in broth instead of water infuses it with extra flavor.
Kosher Salt – Using Diamond Crystal kosher salt in the rice adds just the right amount of seasoning without being too salty.

Other Autumn Salad Ingredients

Honeycrisp apple – Chopped for a fresh, crisp bite that balances the savory elements.
Lacinato kale – Removing the ribs and chopping the leaves makes for a tender, nutrient-packed green.
Raw almonds – Chopped almonds give the salad a satisfying crunch and added texture.
Dates – Pitted and chopped, they provide a natural sweetness that pairs well with the savory components.
Cheese – Crumbled goat or feta cheese adds creaminess and tang to the salad.
Kosher salt – Salt is optional here, but using Diamond Crystal kosher salt enhances all the flavors without overpowering them.

Balsamic Vinegar Dressing

Olive oil – The base of the dressing, it adds richness to the salad.
Balsamic vinegar – Its tangy flavor balances the sweetness of the other ingredients.
Dijon mustard – Adds a slight sharpness, helping to emulsify the dressing.
Garlic – Grated for an extra layer of flavor that ties everything together.
Seasoning – Kosher salt and freshly cracked black pepper give the dressing just the right amount of seasoning.
Honey – Balances the acidity of the balsamic with a touch of sweetness.

How To Make a Fall Salad

Below is a summary of how to make a kale salad with sweet potatoes. For a complete and detailed list of steps, see the recipe card at the end of this post.

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

Dressing

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

Wild Rice Blend

Cook rice as directed on the package. Substitute water with bone broth + ¼ tsp kosher salt.

Assembly

Add all ingredients to a large mixing bowl. 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.
Serve immediately. If you plan to serve later, wait to add balsamic dressing.

Tips and Tricks

Roast the sweet potatoes until golden and tender. This gives them a slightly crispy exterior while keeping them soft inside. It adds both flavor and texture to the salad.
Remove the kale ribs for a tender salad base. Lacinato kale can be tough if the ribs aren’t removed, so chopping the leaves without results in a better texture.
Chop all ingredients evenly. Keeping everything roughly the same size ensures each bite has a mix of flavors and textures, making the salad more balanced.
Use broth to cook the wild rice. Substituting water with chicken or vegetable broth adds more flavor to the rice, enhancing the overall depth of the salad.
Make the dressing ahead of time. Preparing the balsamic vinaigrette in advance allows the flavors to meld together, and it can be stored in the fridge for up to a week.
Add the dressing right before serving. If you’re making this salad ahead of time, wait to toss the dressing until just before serving to keep the greens from getting soggy.

Variations

Fruits – I love how the apples taste but dried cranberries and pomegranate seeds can also brighten up this fall salad recipe. Cranberries add a chewy, sweet-tart element, while pomegranate seeds bring a juicy pop of flavor. Either one adds a burst of color and brightens up the salad with their natural sweetness.
Nuts – Add toasted pecans for a rich, nutty crunch. Candied nuts offer a sweet, crispy texture.
Greens – If you’re looking to mix up the greens, try adding some arugula for a peppery bite. Its slightly bitter taste pairs beautifully with the sweet and savory flavors of the roasted sweet potatoes and balsamic dressing.
Salad Dressing – You can easily swap out the balsamic vinaigrette for a honey mustard dressing or a citrus vinaigrette to change up the flavor profile.
Protein – For a heartier meal, add grilled chicken for a lean protein boost, or crispy bacon or prosciutto for a savory, salty touch.

Make Ahead

Whether you’re prepping for Thansgiving, or planning to pack this up to serve at a potluck, this fall salad is easy to make in advance.

I prepare all the components: roast the sweet potatoes, cook the wild rice, and chop the kale, apples, and dates. Keep the dressing separate and store the ingredients in airtight containers in the fridge. When I’m ready to serve, I toss everything together and add the dressing right before serving to keep the greens fresh and crisp.

Storage

To store leftovers, transfer the salad to an airtight container and refrigerate for up to 2 days. Keep the dressing separate if possible to prevent the greens from becoming soggy. If the salad has already been dressed, just know that the texture of the greens might soften, but the flavors will still be delicious.

Frequently Asked Questions

Can I freeze wild rice salad?

I don’t recommend freezing wild rice salad. The texture of the ingredients, especially the greens and roasted vegetables, will change once thawed.

What are the 5 components of a salad?

The five key components of a salad are greens, dressing, something sweet, something crunchy, and a protein. In this recipe, kale is the green, balsamic vinaigrette provides tang, honeycrisp apple and dates add sweetness, and almonds bring crunch. Optional proteins like grilled chicken, bacon, or chickpeas can make it more filling.

Can I add the dressing right away if I’m serving the salad later?

It’s best to wait to add the dressing until right before serving to keep the salad from getting soggy. If you need to dress it early, consider keeping the salad lightly dressed and adding more right before serving.

What should I serve with a fall salad?

I love this salad all on its own but it definitely deserves a spot on your Thanksgiving table. I’d serve this alongside other holiday side dishes like Cranberry Sauce, Brown Butter Sage Butternut Squash, Buttery Dinner Rolls, and Baked Candied Yams. It’s the perfect side for Roasted Chicken or a Prime Rib Roast.

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Fall Salad

Prep Time 20

Cook Time 20

Total Time 40

Servings

Author Jeri Mobley-Arias

Course Salad

Cuisine American

Equipment

Baking Sheet
Sterile jar
Grater
large mixing bowl