Autumn Harvest Salad

This hearty salad is full of healthy spinach, kale, roasted Brussels sprouts, beets and apples!  It is the ultimate fall salad you will not be able to put down.

We are all pretty obsessed with salads in my house.  But, fall is an especially great time to enjoy one. The ingredients may be slightly different than you usual "summer-time" garden salad, but just as healthy and delicious.

Using produce that is in-season is a great way to introduce new ingredients and flavors to your family. Not to mention cheaper.

I especially love to mix hot and cold temperatures in my salads.  For example, this salad has warm roasted Brussels sprouts that provide a delicious contrast to the cold apples and beets tossed throughout it.

HOW DO I MAKE AN AUTUMN HARVEST SALAD?

Start by preheating your oven to 375 degrees F.  To prepare the Brussels sprouts, cut off the stems and slice in half  (or quarter them, depending on size). I used approximately 3 cups of sprouts.

Place them on a baking sheet, and drizzle with 2 tablespoon of olive oil and a dash of salt & pepper.  Bake for approximately 20 minutes, stirring half way through.

While the sprouts are cooking, open and drain one 14.5 oz can  of sliced beets.  Chop them, along with 1 red apple, into smaller bite-sized pieces.

In a large salad bowl combine 8-10 cups of spinach/kale mix, roasted Brussels sprouts, beets, apple and ½ cup of cashews.

Finish the salad with my easy-to-make, homemade vinaigrette.  It's the perfect addition! You can toss the salad with the dressing, or serve it on the side.

Whisk together the following ingredients.

• ½ cup olive oil
• 1 tablespoon honey
• 2 teaspoon dijon mustard
• 3 tablespoon apple cider vinegar
• dash of salt/pepper

Loaded with fall flavors, my Autumn Harvest Salad is delicious, nutritious and satisfying!

Autumn Harvest Salad

No Ratings

Print

Ingredients

• 8-10 cups spinach/kale mix
• 3 cups Brussels sprouts
• 2 tablespoon olive oil
• 14.5 oz can sliced beets
• ½ cup cashews
• 1 red apple
• salt/pepper

DRESSING

Toggle ingredient group

• ½ cup olive oil
• 1 tablespoon honey
• 2 teaspoon dijon mustard
• 3 tablespoon apple cider vinegar
• dash of salt/pepper

Instructions

1. Preheat oven to 375 degrees F.
2. Cut stems off Brussels sprouts and slice them into halves. Drizzle with 2 tablespoon of olive oil and a dash of salt & pepper. Bake for approximately 20 minutes, stirring half way through.
3. Open and drain sliced beets. Chop into smaller bite-sized pieces.
4. Chop apple into bite-sized pieces.
5. In a large salad bowl combine spinach/kale mix, roasted Brussels sprouts, beets, apple and cashews.
6. For the dressing: whisk together ingredients until well mixed.
7. You can toss the salad with dressing, or serve dressing on the side.