Recipe: Fall Harvest Salad

It’s fall harvest salad time – this salad is packed with veggies and fruits, plus a nutty crunch. Okay, let’s get chopping.

Ingredients

• 6 cups of mixed greens
• large red pepper
• half a cucumber
• medium orange
• pint of blackberries
• 1/4 cup of pepitas
• 1/2 a cup of crumbled feta
• balsamic dressing
• handful of micro arugula (optional)

First up, wash all of your fruits and veggies. Then, in a large bowl toss the mixed greens in the balsamic dressing. You can make your own (1 part balsamic to 1.5 parts olive oil, then add salt, pepper, oregano and garlic to taste), or you can use your favourite vinaigrette dressing.

Once the mixed greens are dressed, you can lay them out on a flat serving tray. I like to do this so the star ingredients shine. Having a salad in a bowl without much surface area isn’t as pretty as laying it out.

Next, dice the red pepper and the cucumber. Then section off the orange and cut into 1/2 inch pieces and cut the blackberries in half – either way works. Then, disperse over the the mixed greens. Add the pepitas and the feta to the salad, then top with a handful of micro arugula for some extra bite if you wish.

Then, eat up!

The salad keeps for 2-3 days in the fridge and it’s great with roasted chicken, or with cheddar biscuits. It’s hearty and a bit light all at the same time.

This salad is light, easy to make, and I often mix it up with whatever we may have in the fridge. Swap the orange for an apple, the red pepper for an avocado, the choices are endless. The must have for me are the pepitas (or sunflower seeds, something with texture), and the feta.

Well, there you have it, the fall harvest salad. Thanks for stopping by and happy holidays!