Fall Crunch Salad Recipe
broccoli, kohlrabi, radishes, apples, roasted sweet potato, dried cranberries, crispy pumpkin seeds
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the broccoli into bite-sized florets. Peel and julienne the kohlrabi. Slice the radishes thinly. Core and dice the apple. Set aside.
- 2
Roast the Sweet Potato
Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into 1-inch pieces. Toss with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized. Let cool.
Assemble the Salad
- 3
Combine Salad Ingredients
In a large bowl, combine the prepared broccoli, kohlrabi, radishes, apple, and roasted sweet potato. Mix well.
- 4
Add Toppings
Sprinkle the dried cranberries and crispy pumpkin seeds over the salad mixture.
Make the Dressing
- 5
Mix Dressing Ingredients
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
Serve
- 6
Dress the Salad
Drizzle the dressing over the salad just before serving and toss gently to combine. Adjust seasoning if needed.
- 7
Enjoy
Serve immediately to enjoy the crunchiness and freshness of the ingredients.