Salad is one of my top five favorite foods- I could eat it every day. However, I never have an actual recipe, which I think is why I love them so much! I typically just throw everything I have into a bowl and call it good. However, when I make I salad for people, they always ask for the recipe. So this is one of my favorite kinds of salad with tons of fall produce packed into it! This Autumn Chopped Salad is great as a lunch, side dish, or dinner.
The key to a good salad is to have a good base (kale and brussels sprouts), some fruit (pomegranates and apples), something crunchy (pumpkin seeds), and something starchy (sweet potatoes). At least that is how I like them! I know not everyone loves fruit in their salad, but right now pomegranates are in season which is DELICIOUS in any salad.
I always love making my own dressings, but sometimes we just don't have time for that. However, buying dressings can be intimidating because most of them are loaded with sugar, preservatives, or oils that can cause inflammation in our bodies. This is why I love The New Primal's Citrus Herb Dressing on this particular salad. It goes well on most salads and saves me so much time. you can use the code ALTITUDE for 15% off your order on their site anytime to grab one of their delicious dressings.
Tips for Autumn Chopped Salad:
- To make this a full meal, you can add any protein you like. I add chicken!
- If you like grains, quinoa or farrow would be delicious in here.
- If you don't want to buy a dressing, you can always make your own with olive oil, red wine vinegar, dijon mustard, and your favorite spices.
- To make this for a crowd, just double the recipe.
Autumn Chopped Salad
Ingredients
- 2 cups Kale
- 2 cups Brussel Sprouts
- 1 tsbp Avocado oil
- 1 Sweet Potato
- ½ Fuji apple
- 2 tablespoon Pomegranate seeds
- 2 tablespoon Pumpkin Seeds
- ½ cup Citrus Zest Dressing
- Salt and pepper
Instructions
- Preheat your oven to 450 degrees. Dice the sweet potato into ½ inch cubes. Season the sweet potato cubes with salt, pepper, and avocado oil. Place on a baking sheet and roast in the oven for 10-15 minutes or until cooked through.
- Place on a baking sheet and roast in the oven for 10-15 minutes or until cooked through.
- While the sweet potato is cooking, roughly chop the kale and finely slice or shred the Brussels sprouts. Place all the kale and Brussels sprouts in a bowl and squeeze 1 teaspoon lemon juice over the top and massage gently for about 1 minute.
- Finely slice the fuji apple and de-seed the pomegranate. Add these ingredients to the bowl of kale and Brussels sprouts.
- Top with pumpkin seeds and cooked sweet potato cubes. Add your dressing to your liking and enjoy!
Notes
- To make this a full meal, you can add any protein you like. I add chicken!
- If you like grains, quinoa or farrow would be delicious in here.
- If you don't want to buy a dressing, you can always make your own with olive oil, red wine vinegar, dijon mustard, and your favorite spices.
- To make this for a crowd, just double the recipe.
Leave a Reply