Fall Gratitude Salad

A salad that captures the whole spirit of the season — pomegranate, radicchio, shaved butternut squash, crisp apple, and golden beet, tossed with fresh herbs and a tangy Dijon vinaigrette. As beautiful as it is nourishing, this is a centerpiece salad for any autumn gathering.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 pomegranate, seeded
  • 1 head radicchio, chopped
  • ¼ butternut squash, shredded
  • 2 crisp sweet apples, thinly sliced
  • 1 cup fresh radishes, sliced
  • 1 cup fresh herbs (mint, parsley), chopped
  • 1 fennel bulb, thinly sliced
  • 1 golden beet, shredded
  • Dried cherries and sunflower seeds, for garnish
  • Vegan feta cheese, optional
Dressing
  • 5 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sweet white balsamic vinegar
  • 1–2 tablespoons Dijon mustard
  • Generous squeeze of lemon juice, plus zest
  • Sea salt and freshly ground black pepper

Equipment

  • Cutting board
  • Chef's knife
  • Box grater or food processor (for shredding)
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Combine the radicchio, squash, apple, radish, herbs, fennel, and beet in a large bowl. Top with a few dollops of vegan feta, if using, and drizzle generously with dressing. Garnish with dried cherries and pomegranate seeds.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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