Fall Salad

If the end of summer means a return to reality. For me it is indeed a reprieve from stuffing myself and my guests with endless trays of sinful nosh, and a devil-may-care attitude toward that second glass of Rosé. I like to view September as the beginning of a new year. Naturally, you’re wondering about my favorite seasonal dishes and, voila, they are easy: Indian Summer/Say Hello to Fall Salads. My desired staple is the beet which enjoys a certain cachet in the pantheon of good-for-you foods. Beets are delicious and versatile, and almost always fit well into a healthy and balanced diet. Surprisingly low in calories, they pack a one- two punch: they are a great source of nutrients, including fiber, folate and vitamin C. Meanwhile, important nitrates play a key role in lower blood pressure and improve athletic performance. And, they are simply gorgeous.

INGREDIENTS For Fall Beet Salad:

2 lb. red and golden roasted beets, cut bite size
1.5 teaspoon extra virgin olive oil 3 tablespoons maple syrup

1⁄4 teaspoon sea salt
teaspoon fresh cracked pepper
5 pieces grilled and sliced chicken cutlets 1⁄2 cup sesame seeds
1⁄2 cup sun-dried cranberries
1 cup goat cheese
5 cups of kale, washed and torn into bite sized pieces (cut off the stems first).

FOR THE DRESSING:

3 tablespoons apple cider vinegar 2 tablespoons honey
1 teaspoon balsamic vinegar

1⁄2 teaspoon Dijon mustard 1 garlic clove minced
Salt and pepper to taste 1⁄4 cup extra virgin olive oi

INSTRUCTIONS:

Add all the ingredients into a large bowl and toss. Add dressing and toss. Add extra s&p to taste and enjoy your easy fall beet salad.

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