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Fall Rainbow Salad
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Fall Rainbow Salad

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This recipe comes from our first ever Recipe Contest, co-hosted by us and Curious Chef! Karen Raspen of Pennsylvania submitted this awesome fall-inspired recipe that’s 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

Ingredients

  • 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.