Fall Harvest Salad Recipe
chopped kale, shaved Brussels sprouts, goat cheese, organic beets, breakfast radishes, candied hazelnuts, apple cider vinaigrette, pomegranate, apples
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Candied Hazelnuts
Apple Cider Vinaigrette
Method
Salad Preparation
- 1
Prepare the Salad Base
In a large mixing bowl, combine the chopped kale, shaved Brussels sprouts, crumbled goat cheese, diced organic beets, sliced breakfast radishes, pomegranate seeds, and diced apples. Toss gently to combine all ingredients evenly.
Candied Hazelnuts
- 2
Make Candied Hazelnuts
In a small saucepan over medium heat, combine hazelnuts, sugar, and water. Stir continuously until the sugar dissolves and the mixture starts to bubble. Continue cooking, stirring frequently until the mixture turns a light golden brown and the nuts are well-coated. Remove from heat and spread the nuts on a parchment-lined baking sheet to cool.
Vinaigrette Preparation
- 3
Prepare Apple Cider Vinaigrette
In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Final Assembly
- 4
Assemble the Salad
Drizzle the prepared apple cider vinaigrette over the salad mixture and toss gently to coat. Top with the candied hazelnuts for added crunch. Serve immediately.
