Autumn Berry Salad Recipe
FETA CHEESE/TOASTED ALMONDS/BABY KALE PICKLED BLUEBERRY/PEAR-HIBISCUS VINAIGRETTE
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Ingredients
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Salad Base
Vinaigrette
Method
Salad Preparation
- 1
Prepare the Baby Kale
In a large bowl, rinse the baby kale leaves under cold water. Pat dry with a clean towel or use a salad spinner to remove excess moisture.
- 2
Add the Pickled Blueberries
Add the pickled blueberries to the bowl with the baby kale.
- 3
Incorporate Feta Cheese
Sprinkle the crumbled feta cheese over the salad.
- 4
Toast the Almonds
In a dry skillet over medium heat, toast the chopped almonds until golden brown and fragrant, about 5 minutes. Stir frequently to prevent burning.
- 5
Add Toasted Almonds
Once toasted, add the almonds to the salad mixture.
- 6
Add Sliced Pear
Slice the fresh pear thinly and add it to the salad.
Vinaigrette Preparation
- 7
Prepare the Vinaigrette
In a medium bowl, combine the brewed hibiscus tea, olive oil, honey, apple cider vinegar, salt, and black pepper. Whisk until well combined and emulsified.
Final Assembly
- 8
Toss the Salad
Pour the vinaigrette over the salad mixture and toss gently to combine all ingredients evenly.
- 9
Serve
Serve immediately, garnishing with extra feta and almonds if desired.