Fall Rainbow Salad | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Recipes
Wednesday, 28 October 2015 09:44

Fall Rainbow Salad

This recipe comes from our first ever Recipe Contest, co-hosting by us and Curious Chef! Karen Raspen of Pennsylvania submitted this awesome fall inspired recipe thats packed that's perfect for the holiday season! Thanks for sharing Karen!

TOOLS and EQUIPMENT

Cutting Board

Measuring Cups and Spoons

Blender

Mixing Bowls

Vegetable Spiralizer 

Yield: 4-5 Servings

 

Salad Ingredients

1 Large carrot spiralized (smallest blade)
1 Large Gala apple spiralized (smallest blade)
1 Large Beet spiralized (smallest blade)
1 cup whole brussels sprouts before sliced . Sliced in a food processor.
1/4 cup dried cherries
1/4 cup toasted slivered almonds (optional)

Raspberry Vinaigrette Ingredients

1/4 cup raspberry infused red wine vinegar
1/4 cup extra virgin olive oil
2 tbsp water
1 tbsp raw sesame seeds
2 tsp real maple syrup
1 tsp dijon mustard

Directions

Blend dressing ingredients first in blender and let thicken while making the salad.
Spiralize carrot, apple, and beet and place in bowl.
Slice brussel sprouts and place in bowl.
Pour dressing over vegetables and top with cherries (and almonds).
Mix well. Eat immediately OR mix all ingredients except almonds and refrigerate for hour or more. When mixed and allowed to marinate the salad becomes a beautiful red color from the beets!
Enjoy as a side dish or main meal.

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* This course also qualifies for 3 CHES/MCHES CEU credits.

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