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.
Servings: 4 people
Ingredients
- 4 stalks of kale
- 1/2 head of butter lettuce
- 5 brussle sprouts
- 1 apple
- 1 large beet roasted (45 minutes at 400)
- 1/2 cup crumbled feta
- 1 shallot
- 1 teaspoon of dijon mustard
- 2 teaspoons of balsamic vinegar
- 1/4 cup of grape seed oil
- 2 tablespoons of agave
- salt to taste
Instructions
- First, wash and roast the large beet (about 45 minutes at 400). 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!