Recipe: Fall Salad

Fall salad is here – just in time for fall! This deliciously hearty, yet fresh salad is the perfect fall recipe. Roasted beets, pistachios and homemade dressing with shallots, yes! Let’s get cooking.

Ingredients:

• 4 stalks of kale
• 1/2 a head of butter lettuce
• 5 brussle sprouts
• 1 apple
• large roasted beet
• 1/2 cup of crumbled feta
• 1 shallot
• teaspoon of dijon mustard
• 2 teaspoons of balsamic vinegar
• 1/4 cup of grape seed oil
• 2 tablespoons of agave
• salt to taste

First, wash and roast the large beet. You can do this a day ahead of time if you like.

Next, let’s make the dressing. Chop the shallot into fine pieces and then whisk the dijon mustard, balsamic vinegar, oil, agave and salt together. Mix well and set aside.

Then, wash the kale, lettuce, sprouts and the apple. Gently tear the butter lettuce.

In a large white dish lay down the lettuce – I don’t mix it with the rest of the salad because it’s quite delicate.

Finely chop the kale (not the stems) and the spouts. Add to a large bowl. Then, cut the apple into thin slices and cut them in half. Do the same with the roasted beet. Mix in the dressing and lay out on top of the butter lettuce.

Top with crumbled feta and pistachios. Then, eat up and enjoy!

Doesn’t this salad just look so bright and healthy? It’s the perfect combination of fall flavours – earthy beets, sweet apples, and hearty kale. So delicious.

Also, it keeps for lunch the next day, too. The feta and the apples turn quite pink because of the beets, yet it’s still a great lunch. If you’re making it for Thanksgiving or a Sunday night dinner, make it fresh, though – it’s best fresh.

Well, there you have it – a fall salad on this last day of September. Can you believe it’s October tomorrow?!

Thanks so much for stopping by – see you again soon!