Fall Gratitude Salad
Fall Gratitude Salad A salad that captures the whole spirit of the season — pomegranate, radicchio, shaved butternut squash, crisp apple, and golden beet, tossed with fresh herbs and a tangy Dijon...
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Serving bowl
- Spoon
Ingredients
- 1 pomegranate, seeded
- 1 head radicchio, chopped
- ¼ butternut squash, shredded
- 2 crisp sweet apples, thinly sliced
- 1 cup fresh radishes, sliced
- 1 cup fresh herbs (mint, parsley), chopped
- 1 fennel bulb, thinly sliced
- 1 golden beet, shredded
- Dried cherries and sunflower seeds, for garnish
- Vegan feta cheese, optional
- 5 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons sweet white balsamic vinegar
- 1–2 tablespoons Dijon mustard
- Generous squeeze of lemon juice, plus zest
- Sea salt
- freshly ground black pepper
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