Autumn Greens Salad

Oct 10, 2017
1 min read

This is really a vinaigrette recipe that we enjoy in autumn. The salad "recipe" is my go-to for using up leftovers. In fact, I sometimes squirrel away some roasted or other bits of veggies at the end of a meal so that I can make this salad the next day.

Autumn Greens Vinaigrette:

2 Tbsp. olive oil

1 Tbsp. maple syrup

1 Tbsp. apple cider vinegar

1/2 tsp. Dijon mustard (though I prefer with the Dijon, it's ok without it too)

Toss with any kind of greens- lettuce, massaged kale leaves*, beet greens, spinach.

Then add whatever autumn veggie ingredients you have on hand.

Sliced/diced roasted (or grated/shredded raw) root vegetables and winter squash are especially good. Scatter with bell pepper and/or onion slivers, cauliflower or broccoli florets, roasted squash seeds, nuts, dried cranberries, shredded parmesan, whatever strikes your palette!

*To soften kale, massage torn or snipped leaf pieces/ribbons in 1-2 tsp. olive oil for a few minutes with your hands.

Recipe created or adapted by Liz Talley, Urban Graze