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Autumn Kale Salad

Serves 2


  • 3 cups baby kale, tightly packed

  • 1 cup radicchio, chopped

  • 1/2-1 medium sized avocado, chopped

  • 1/2 cup chickpeas, or your choice of protein

  • 1/3 cup pecans, chopped

  • 1 sweet potato, roasted

  • fresh thyme

  • garlic powder, optional

  • salt

  • pepper


  1. Preheat the oven to 375 degrees F.

  2. While the oven is preheating, peel (optional) and cut the sweet potato, and coat in olive oil, salt, pepper, and garlic powder (optional).

  3. Place the sweet potato in the oven for 35-45 minutes.

  4. Chop the radicchio, avocado, and pecans in a bowl.

  5. Place the baby kale, radicchio, avocado, and pecans in a bowl.

  6. Add the sweet potatoes, once cooked.

  7. Top with fresh thyme and your favorite vinaigrette.

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