Colorful and Crispy Autumn Salad

We often associate eating fresh salads as a summer season dish. Don’t overlook the bounty of Fall fruits, vegetables and herbs available to create spectacular salads.
Here is one we found at, and we think you’ll Fall head over heals in love with! (pun intended)
Serves 6 to 8

Sweet and crisp, Sweet Tango apples shine in this autumn salad that also features curly kale, toasted pecans, dried fruit, fresh beets and mint, drizzled with a honey mustard vinaigrette.

Ingredients (*Use Organic whenever possible)

For Salad
    • 1 cup pecan halves
    • 1 small *butternut squash
    • 2 bunches curly *kale, torn into pieces
    • 3 Sweet Tango *apples, cored and thinly sliced (find them near you by clicking here)
    • 3 medium *beets of any variety, chopped into 1/4-inch dice
    • 1/4 cup dried unsweetened *cranberries
    • 1/4 cup *white raisins
    • 2 tablespoons thinly sliced fresh *mint
For Vinaigrette
  • 1/4 cup raw apple cider vinegar
  • 2 tablespoons *raw honey
  • 1 tablespoon Dijon-style mustard
  • 1 shallot, minced
  • 1/2 cup cold pressed extra virgin olive oil


Place a cast iron pan over high heat on your stove. When it’s blisteringly hot, toss in the pecans and toast them, stirring frequently, until they release their aroma. Transfer them with a slotted spoon to a plate, and allow them to cool.

  • Cut off the bulbous bottom of the squash, and reserve it for another use. Peel the top part of the squash, and chop it into 1/4-inch dice
  • Toss the kale into a mixing bowl, along with the squash, apples, beets, cranberries, white raisins, mint and toasted pecans until well mixed. Arrange on a serving platter.
  • In a separate bowl, whisk together the vinegar, honey, mustard and shallot. When uniformly mixed, whisk in the olive oil. Dress the salad with the vinaigrette and serve.

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