Taste the flavors of fall and feel good about it at the same time.
Kristin Andrus shares harvest salads that are anything but boring.
Beet Harvest Salad
2 Red and 2 yellow beets
1 Avocado
1 Grapefruit
1 orange
1 lemon
1/2 C pistachios, shelled
Shallot, minced
Ricotta cheese
Extra Virgin Olive Oil
Brown sugar
Rosemary or thyme (optional)
S&P
Roast beets (or buy pre-cooked) and quarter. Slice orange and grapefruit into segments and reserve the juice. Slice avocado into chunks. Chop pistachios.
For dressing:
combine orange juice, grapefruit juice, lemon juice, shallots, a little brown sugar, and chopped pistachios. Add olive oil and S&P for taste.
On the serving dish, spread 2/3 of ricotta on plate and top with beet, avocado, orange, grapefruit and dressing. Top with more ricotta and pistachios.
Mid-week Fall Salad
Kale
Spinach
Brussels sprouts
Squash/sweet potato
Root vegetables
Bacon
Pear
Apple
Orange
Grapefruit
Cranberries
Blue cheese
Walnuts
Almonds
Pistachios
Pumpkin seeds
Hearty grains
Quinoa, Farro, Lentils
Dressing:
Apple cider
Maple syrup
Balsamic vinegar
Mustard
Apple cider vinegar
Citrus juices
Honey
Find more of Kristin’s recipes on Instagram @kristinandrus
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