An Autumn Salad

Today I share with you a simple salad that sings the flavors of the harvest. Since the ingredients are hearty, this is a great one to pack for a lunch as it can stand up to being put together a early & eaten later. Enjoy!

An autumn Salad: Red Kale, Roasted Beet, Apple, Red Onion, & Roasted Honey-Walnuts
serves 2-4

For the Salad:
1 bunch of red kale, leaves torn & stems discarded
4-6 small beets (your choice), roasted, peeled, & sliced
1 small apple (I used a local honey crisp), sliced or diced
1 small red onion, sliced
1 cup roasted honey-walnuts (recipe below)

  1. In a large bowl or platter, either toss the ingredients together or arrange them “decoratively.” Serve with balsamic dressing.

Roasted Honey-Walnuts

1 cup raw walnuts
1 TBL olive oil
1 TBL raw honey
1/2 tsp Maldon sea salt

  1. Preheat the oven to 350 degrees. In a bowl, whisk together the oil & honey. Thoroughly fold in the walnuts.
  2. Line a baking sheet with parchment paper, & evenly lay out the walnuts. Sprinkle with sea salt. Bake for about 10 minutes. Keep your eyes on them–you don’t want them to burn. Let them cool a few minutes before you start snacking on them.

Balsamic Dressing
makes 1 cup

1/3 good balsamic vinegar
2/3 cup olive oil
1 TBL raw honey
1 tsp Dijon mustard
a pinch of sea salt & cracked pepper

  1. Whisk vinegar, honey, mustard, & seasoning. Slowly add the oil until the dressing is thoroughly combined.

autumn salad with Maude


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