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Fall Harvest Salad

This fall harvest salad is loaded with roasted beets, crisp apples, shredded kale, walnuts, pomegranate seeds, and feta, all tossed in a homemade honey balsamic dressing. A fresh, colorful fall side dish that's perfect for Thanksgiving.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 6 people

Ingredients

For the Salad

  • 8 oz shredded kale
  • 2 beets roasted and diced
  • 3 radishes thinly sliced
  • 1/2 apple cut into matchsticks
  • 1/2 cup walnuts chopped
  • 1/3 cup pomegranate seeds
  • Crumbled feta as much as your heart desires
  • Salt & Pepper
  • EVOO

For the Dressing

  • 1 tbsp dijion mustard
  • 1 tbsp honey
  • 1/2 cup balsamic vinegar
  • 1/2 cup olive oil
  • Pinch of salt

Instructions

  • Peel and cut the beets in half and season with EVOO, salt, and pepper. Then wrap the beets on foil and roast at 400° for 45-60 minutes. Once the beets are done allow them to cook to touch, then dice.
  • Assemble the salad by adding the kale, beets, radishes, walnuts, apples, pomegranate seeds, and as much feta as you’d like.
  • Add all the balsamic dressing ingredients to a lidded container (or base of a blender) and vigorously shake (or blend on high) until emulsified.
  • Pour as much dressing over the salad as your heart desires, and mix until the salad is well dressed and fully coated. Taste, and adjust for salt, pepper, and more dressing.