Colorful Root Vegetable Fall Salad
Dark leafy and hearty, kale is one of the most nutritious of the seasonal vegetables. Substitute tender baby spinach or any other salad green of your preference.
To make this simple salad in just minutes, start with some pre-cooked beets. These days you can find pre-cooked beets at pretty much any grocery store salad bar or prepackaged in the produce department.
During the fall and especially around the holidays, prepped & chopped butternut squash is likewise easy to find in the produce section, meaning all the hard work is already done for you!
All you need to do is toss it in the vegetable steamer to warm it up and tenderize . Enjoy this recipe all season long or, make enough for a crowd and add this into your healthy plant-based thanksgiving menu.
- 2 cups kale- massaged
- ½ cup cooked beets- diced
- ½ cup steamed butternut squash - diced
- 2 tbsp pistachios
- Fresh rosemary & fresh thyme- just a touch
- salt and pepper
- 1/4 cup garbanzo beans (white beans, navy beans or adzuki beans all work well too)
First, whisk together all the ingredients except for the olive oil. To emulsify the dressing for even consistency, slowly add in the oil while whisking. Alternately, dump everything into a mason jar, seal tightly with a lid- and shake, shake, shake!
One simple trick to make the pre-cooked beets taste a little more fresh and convince your guests that you did everything from scratch is to pop them in the oven for a quick roast. Once you’ve pulled the warm beets from the oven, take a couple teaspoons of the dressing and drizzle it over the beets in a separate bowl. Sprinkle the fresh herbs on top and give it a good mix before adding to the rest of the salad.