This Fall Harvest Salad is more than a dish; it’s a celebration of the season’s abundance, brought together on your plate, delivering the perfect bite every time. What’s so great about this salad is that you can cut the ingredients into any shape you would like, using as much or as little of each ingredient as well. The Zesty Apple Cider Citrus Vinaigrette adds a burst of lively flavors. Crafted with the essence of apple cider vinegar, a hint of Dijon mustard, and a touch of honey, the vinaigrette ties together the sweetness of autumn in every drop and pairs deliciously with each ingredient.  

Ingredients:

  • 5 cups kale  
  • 1 lb. Brussels sprouts- sautéed or roasted
  • 2 lb. butternut squash, cubed and roasted 
  • 1.5 cups beets- boiled, peeled, and chopped to desired side 
  • 1 apple- any variety, chopped 
  • 3 rainbow carrots, shaved into ribbons 
  • ½ cup dried cranberries 
  • 1/3 cup toasted slivered almonds 

Dressing: 

  • ½ cup olive oil 
  • ¼ cup apple cider vinegar 
  • 2 tbsp honey 
  • 1 tbsp Dijon mustard 
  • 1 tbsp. lemon juice, freshly squeezed. 
  • ½ tbsp. lemon zest  
  • ½ tbsp. orange zest 
  • ¼ tsp red pepper flakes 
  • 1 pinch of salt and pepper 

Directions: 

  1. Roast the butternut squash and the Brussels sprouts 
  2. While they are roasting prepare the salad dressing by mixing all of the ingredients together in a jar, and giving it a shake before using on the salad.
  3. Shred the carrots, then cut the beets and apples to your desired size and set aside. 
  4.  Toss the kale in the dressing first. 
  5. Combine each ingredient one-by-one, and toss in between. 
  6. Top with dried cranberries and toasted slivered almonds. 
  7. Enjoy!