Gautumn Berry Salad Recipe
Toasted Almond, Pear-Hibiscus Vinaigrette, Baby Kale, Pickled Blueberry
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Method
Salad Preparation
Prepare the Baby Kale
Rinse the baby kale under cold water and pat dry. Place in a large salad bowl.
Prepare the Pear
Core and slice the large pear into thin wedges. Add the pear slices to the bowl with kale.
Add Pickled Blueberries
Add the pickled blueberries to the salad bowl with the kale and pear.
Add Toasted Almonds
Toast almonds in a dry skillet over medium heat for about 5 minutes or until golden and fragrant. Let cool slightly, then add to the salad.
Vinaigrette Preparation
Brew Hibiscus Tea
Steep hibiscus tea in boiling water for about 5 minutes, then strain and let cool.
Mix Vinaigrette
In a small bowl, whisk together the cooled hibiscus tea, olive oil, honey, apple cider vinegar, salt, and black pepper until well combined.
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to combine all ingredients evenly.