This is my riff on a salad I had this fall. It was full of greens, beets, golden and red, pears, pumpkin seeds and a pomegranate vinaigrette. I added walnuts and some kale. I used an apple cider vinaigrette in place of the pomegranate vinaigrette. A delicious addition would be adding bacon, feta or goat cheese.
Make this over the next two months for your holiday entertaining and gatherings.
You’ll be on everyone’s future guest lists with this salad.
Autumn Harvest Salad
1 bunch massaged kale leaves
20 oz mixed greens
3 golden roasted beets
3 red roasted beets
3 pears, sliced thin
1/2 cup chopped walnuts
1/2 cup pumpkin seeds
Apple cider vinaigrette
Strip kale leaves from stems and tear into bite size pieces. Place in a bowl and add a few pinches of salt and a little olive oil. Massage leaves and set in refrigerator until ready to use.
Preheat oven to 400F. Place golden beets and red beets in their own foil packets. Drizzle with olive oil and place on a cookie sheet. Roast for 20-30 minutes depending on the size of your beets. Let cool. Using food safe gloves, peel each packet of beets, cut into bite size pieces and place in separate containers.
Vinaigrette: In a measuring cup, pour 1/4 cup apple cider vinegar, add 1 tsp dijon mustard, 1 tsp honey, 1/2 cup olive oil. Whisk together and divide between beet containers. Let beets sit and absorb the dressing while you assemble the salad.
*At this point the beets can be made ahead and kept refrigerated for a week. Kale can be made 24 hours ahead.
Chose a platter, place greens on platter and arrange massaged kale leaves. Season the greens with salt and pepper. Place golden and red beets on leaves. Add sliced pears, pumpkin seeds and walnuts. Add any additional items you like, goat cheese or feta, bacon bits. Use spoonfuls of apple cider vinaigrette from the golden beets to drizzle over all items.
Serve and enjoy.