Harvest Salad Recipe

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Harvest Salad

prep 15 mins
total 15 mins
author monkey and me kitchen adventures
yield 4-6 servings

This harvest roasted root vegetable salad is visually stunning as well as fresh and healthy. The salad greens are made up of baby arugula and baby spinach and has a beautiful fresh apple dressing with a hint of rosemary, a perfect oil free Whole Food Plant Based salad.

Ingredients
Salad Ingredients:

  • Leftovers from Oven Roasted Rosemary Vegetables *
  • Oil-Free Fresh Apple Salad Dressing *
  • 4 cups baby arugula
  • 4 cups baby spinach
  • 4 radishes, thinly sliced
  • 1 crisp apple, cored, thinly sliced with skin on
  • 1 cup Maple Glazed Pecans *
  • 2 green onions, chopped

Oil-Free Fresh Apple Salad Dressing Ingredients:

  • 1 apple – juiced (1/3 cup fresh apple juice) *
  • 3 celery stalks – juiced (2 Tablespoons fresh celery juice) *
  • 1 Tablespoon apple cider vinegar
  • ½ teaspoon dried mustard
  • Pinch of crushed rosemary
  • 6 cracks fresh pepper
  • Scant 1 teaspoon sea salt

Maple Glazed Pecans Ingredients:

  • 1 cup pecans halves
  • 2 teaspoons organic 100% pure maple syrup (+/- as needed)

Instructions
Salad Instructions

  1. Prepare the Oil-Free Fresh Apple Salad Dressing (see recipe below*), set aside.
  2. Prepare 1 cup of Maple Glazed Pecans (see recipe below*), set aside.
  3. Chop any leftovers from the Oven Roasted Rosemary Vegetables (reference recipe*) into bitesize pieces, then heat in the microwave until warmed, but not piping hot as you do not want your greens to wilt.
  4. In a large bowl, mix the baby arugula and baby spinach together, then drizzle some of the Oil-Free Fresh Apple Salad Dressing over the greens. Mix well.
  5. Next, lay down the greens (dressed baby spinach and baby arugula) onto a large platter.
  6. Next layer the warmed Oven Roasted Rosemary Vegetable pieces on top of the greens.
  7. Next, core and thinly slice the apple into half-moon slices. Then layer the sliced apple pieces on top of the salad.
  8. Clean the radishes, then thinly slice. Then layer the sliced radishes on top of the salad.
  9. Scatter the Maple Glazed Pecans over top.
  10. Thinly slice the green onions, then toss the chopped green onions on top.
  11. Lastly, drizzle more of the salad dressing over top of the entire salad. (Retain some of the dressing for individual servings, if needed)
  12. Enjoy!!!

Oil-Free Fresh Apple Salad Dressing Instructions

  1. Juice 1 apple and 3 celery stalks in a juicer.
  2. OR place the apple and celery stalks into a high-speed blender, food processor, or mini-chop with 4 Tablespoons water. Blend on high, then strain the mixture through a very fine sieve over a small bowl. Continue pushing the pulp through the sieve to obtain the juice until all the juice is squeezed out. Discard the pulp. Skim off the foam (if any). The goal is to obtain at least 1/3 cup of juice.
  3. In a small bowl, add all the ingredients, whisk to combine. Allow to sit for 4 minutes, then whisk again.
  4. Serve over your favorite greens.

Maple Glazed Pecans Instructions

  1. Place the pecan halves into a dry large skillet and gently toast them over medium heat for 5 minutes. Gently stir occasionally to prevent them from burning.
  2. Once the pecans are lightly toasted, then drizzle 2 teaspoons of pure organic maple syrup to “candy” coat them. Stir them very gently around the skillet for another 2 minutes. The maple syrup will bubble up and thicken.
  3. Cover a plate with plastic wrap. This will help prevent the walnuts from sticking to the plate.
  4. Once the pecan halves are thoroughly coated, gently remove the pecans from the skillet and place onto the plastic covered plate to cool.
  5. Enjoy over your favorite salad greens (or as a topping on sweet potatoes, roasted Brussel sprouts, or other oven roasted vegetables or fruits).

Notes
Oil-Free Fresh Apple Salad Dressing
*Note: If opting to use a high-speed blender, food processor or mini-chop rather than a juicer, core and peel the apple, then cut into small chunks. For the celery, chop off the ends, peel off any tough rib strings with a vegetable peeler; then cut the celery into small chunks and place into the blender with the cut-up apples and 4 Tablespoons of water. Blend at high speed until the apple and celery are pulverized. Strain through a very fine sieve. Continue to press the pulp through the sieve with a spoon into the bowl to obtain as much juice as possible. Discard the pulp.

Source : https://monkeyandmekitchenadventures.com/harvest-salad/
ikl
Harvest Salad Recipe Rating: 4.5 Diposkan Oleh: First House
 

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