Crunchy Fall Salad

4 servings
20 min

This salad is great for celebrating the taste of fall---and for cleaning out the fridge.

Often, I have used maybe part of a pack of mushrooms and have a few stray ones left over that aren't enough to make as a side dish. I also always have celery and carrots in my fridge, which sometimes I don't use as quickly as I would like. With this salad, I can use up veggies that I have so that they don't go to waste. It is the perfect end-of-week salad!

I put an apple in there to lend sweetness to the salad and have used bay kale instead of regular kale because it is more tender and you don't have to massage it to soften it up.. It goes from garden to bowl with zero effort.


If you haven't tried raw turnip, then you are in for a treat. Much sweeter than cooked, it compliments the other ingredients.

I've also added a dressing made especially for this salad. It's super easy and takes only a hot second to make!

You can slice or chop the veggies however you like, the taste will still be a salute to fall.

Recipe details

  • 4  servings
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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Ingredients

For the Salad

  • 4 cups baby kale
  • 2 stalks of celery, thinly sliced
  • 1/4 - 1/2 cup thinly sliced red onions
  • 8 white button or baby Bella mushrooms
  • 1 apple, sliced or cut up into cubes, no peeling necessary
  • 1/2 cup thinly sliced or shaved carrot
  • 1/2 cup thinly sliced or shaved turnip

Instructions

For the Salad

Combine all ingredients in a bowl, or divide among 4 plates for a large salad or 6 plates for a smaller salad.

For the dressing

3 Tablespoons apple cider vinegar
1 1/2 teaspoons minced garlic
1/2 cup olive oil
3/4 teaspoon dijon mustard
pinch of salt
drizzle of honey (optional)

For the dressing

Combine all ingredients in a small container with a tight lid and shake vigorously to combine and emulsify. Alternatively, you can use a whisk or a small blender.
Pour over the salad and serve immediately.

Ann - Can’t Beet Plants
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