Fall Harvest Warm Kale Salad

overhead view of warm fall harvest kale salad

This fall harvest warm kale salad is filled with all of the flavors of fall, like roasted sweet potatoes, honeycrisp apples, figs and candied pecans in a warm, delicious salad that you'll enjoy all season long! (gluten-free, vegetarian, vegan option)


  • 1 medium sweet potato, diced into 1/2-inch cubes
  • 4 tsp avocado or olive oil, divided
  • 1/4 tsp cinnamon
  • 1/4 tsp paprika
  • Pinch sea salt
  • Pinch freshly cracked pepper
  • 1 bunch lacinato/dinosaur kale, chopped
  • 1 honeycrisp apple, thinly sliced
  • 4 fresh figs, quartered
  • 1 oz Bellavitano cheese (I like the Merlot) or a good quality parmesan
  • 1/4 cup candied pecans

For the dressing:


  1. Heat oven to 400°F. Line 2 baking sheets with parchement or silicone baking mats.
  2. Toss sweet potatoes with 2 tsp of the olive oil, cinnamon, paprika, salt, and pepper. Spread onto one baking sheet and roast 25-30 minutes, stirring every 10 minutes.
  3. Toss kale with other 2 tsp oil and spread onto the other baking sheet. Roast about 5-10 minutes, or until just wilted and bright green but not crispy.
  4. Meanwhile, prepare the candied pecans and whisk together dressing ingredients.
  5. Slice apple and cut each fig into fourths. Grate or crumble the cheese.
  6. Add kale, sweet potatoes, apple, figs, cheese and pecans to a large bowl. Toss with dressing to taste and serve.


  • For vegan, omit the cheese.
  • Costco has really delicious candied pecans if you don't feel like making them.
  • This salad is a great use for leftover roasted sweet potatoes. Reheat them in the oven while you roast the kale to freshen them up.
  • The dressing and candied pecans can be made up to 2 days in advance.

Keywords: fall kale salad, warm kale salad with sweet potatoes and figs, warm fall kale salad