Fall Superfood Salad Recipe
arugula, baby kale, radicchio, apple, goat cheese, persimmon, squash, pomegranate, pistachio, maple-cider vinaigrette
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Ingredients
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Salad Base
Fruits
Toppings
Dressing
Method
Salad Preparation
- 1
Prepare the Greens
In a large mixing bowl, combine arugula, baby kale, and radicchio. Toss gently to mix and set aside.
- 2
Prepare the Fruits
Core and slice the apple and persimmon into thin wedges. Set aside with the pomegranate seeds.
- 3
Prepare the Toppings
If using whole squash, roast it in the oven until tender, then cut into cubes. Set aside. Crumble the goat cheese and set aside. Chop the pistachios roughly.
Dressing Preparation
- 4
Make the Maple-Cider Vinaigrette
In a small bowl, whisk together maple syrup, apple cider vinegar, and olive oil until emulsified. Season with salt and black pepper to taste.
Assembly
- 5
Combine and Serve
In the large bowl with the greens, add the sliced apple, persimmon, pomegranate seeds, roasted squash, crumbled goat cheese, and chopped pistachios. Drizzle with the vinaigrette and toss gently to combine. Serve immediately.