Favorite Fall Salad

Hi there,

Did you have a wonderful Thanksgiving? So much to be grateful for. I spent a lot of time on the phone connecting with friends and family that live far away. Always good to catch up. I did some cooking; mashed sweet potatoes & parsnips and roasted Brussel sprouts with red grapes and walnuts and brought them to a small Friendsgiving. No matter how well planned, there is always too much food. And a great time was had by all! BTW – If you want the recipes, just reply to this email.

If you ate as much as I did, you’re probably ready for something light and green. I always crave a good salad after a few days of binge eating. Here’s a Fall/Winter salad that fits the bill. It serves about 4 and comes together in about 20 minutes. Enjoy!

Be well,

Laura

My Favorite Fall Salad

Ingredients:

6 to 8 oz of shredded kale

1 tablespoon olive oil

½ cup of shredded cabbage (purple is pretty)

4 Brussel sprouts, thinly sliced

1 medium apple, chopped

¼ of a small butternut squash, roasted and cut into 1” pieces

¼ cup of pomegranate seeds

¼ cup of chopped walnuts (or pecans)

4 ounces of goat cheese (optional)

Directions:

1. Place the shredded kale in a large bowl. Add the olive oil and a pinch of salt.

2. Massage the olive oil into the kale until the leaves are bright green and slightly wilted. This should take about 1 minute.

3. Add the cabbage, Brussel sprouts, apple and walnuts.

4. Toss with dressing

5. Top with butternut squash, pomegranate seeds and goat cheese, if using.

Dressing:

½ cup red wine vinegar

½ cup olive oil

1 crashed garlic clove

2 teaspoons Dijon mustard

1 teaspoon maple syrup

Put everything into a Mason Jar and shake well.

Notes:

This salad is very versatile. If you really don’t like kale, feel free to use mixed greens. No need to massage them.

Substitute or add any other vegetables (such as carrots or sweet potatoes) that you like.