First up, in a fall salad. The picture of this one was beautiful, from the deep green kale, the light green Brussels sprouts, the purple cabbage, and the orange butternut squash and sweet potato. This recipe leaves the kale and cabbage raw, but I would be inclined to either wilt them a little in a large saute pan or at least massage the kale with a little salt and olive oil ahead of time, because that just makes kale taste so much better. The recipe includes a homemade honey-Dijon dressing, and then some seeds, nuts, dried cranberries and apple matchsticks to give it that sweet and salty crunch combination. Add some grilled chicken and you have a complete meal here.