Fall Vegetable Salad
Take advantage of fall’s bounty with this delicious & affordable one-dish meal!
Recipe Source: CookingMatters
- 3/4 cup barley, whole grain couscous, or quinoa
- 1 medium bulb fennel
- 1 bunch hearty greens (kale, chard, collard greens, or beet greens)
- 1 small beet
- 1 medium firm apple
- 1 clove garlic
- 1/2 cup nuts or seeds (pecans, almonds, or walnuts)
- 1 medium lemon
- 1/4 cup cider vinegar
- 1 Tablespoon Dijon mustard
- 1/4 cup canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Optional: 2oz cheese (Blue, goat, or cheddar)
- Cook grains following package directions. Transfer to a large bowl. Prepare rest of salad while you let grains cool completely.
- Rinse fennel, greens, beet and apple
- Cut any long stalks and fronds off fennel. Quarter fennel and cut out core. Slice thinly.
- Remove stems from greens. Stack leaves together, roll into a thick log, and slice thinly.
- Peel and cut beet into ¼-inch cubes. Cut apple into ¼ cubes.
- Peel and mince garlic.
- If using, crumble cheese or cut into 1/4-inch cubes
- In a small skillet over medium-low heat, add nuts or seeds. Cook until fragrant, 3-5 minutes.
- Transfer to a small bowl to cool.
- Rinse and cut lemon in half. In a small bowl, squeeze juice. Discard any seeds.
- Add vinegar, minced garlic and mustard to lemon juice. Whisk with a fork to combine. While whisking, slowly drizzle in oil. Season with salt and pepper.
- When grains are cool, add fennel, greens, beet and apple. Drizzle with dressing and toss to combine. Sprinkle with the toasted nuts and cheese, if using.