Harvest Salad*

This salad is adapted from a salad that my sister-in-law Elana shared with me. Her friend Emily made a similar salad that Elana could not get enough of!  Her salad used pears , but I  prefer apples so I substituted  apples in place of the pears. Either way, it is such a yummy salad that feels so nourishing with lots of great texture and nutrients, not to mention flavor!

Try to use organic produce when available and fresh. Thanks so much to Emily for being the inspiration behind this creation!

• 1, 10-ounce bag/container fresh baby spinach
• 1 romaine heart, sliced
• 20 grape or cherry tomatoes, halved
• 1 large Granny Smith apple, or pear of your choice, medium dice
• 3-4 Israeli or baby cucumbers, sliced into rounds
• 1 handful red onion, sliced into strips
• 1/2 cup or more, almond slivers or slices, lightly salted, then toasted
• Optional: 1/2 – 1 cup, diced feta cheese (for parve version, leave out feta cheese.)(omit the feta for a paleo or dairy-free variation)
• 1 large sweet potato, peeled and cut into julienne strips, then tossed with extra virgin olive oil, salt and pepper. Roast julienned sweet potato in a half sheet pan, lined with parchment paper at 400 degrees until crisp and tender, but not burnt. Set aside and keep at room temperature until ready to assemble and serve. Best not refrigerated.

For the dressing:

• ½ cup extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, crushed
• ¾ teaspoon sea salt
• 2 teaspoons raw sugar or 1 tablespoon maple syrup

Dress the salad sparingly right before tossing and serving, being careful not to put too much dressing as I did when testing this for the first time!

Serves 6-8

* Dairy with feta cheese; Parve (non-dairy) with no cheese.

Harvest Salad*

 

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This salad is adapted from a salad that my sister-in-law Elana shared with me. Her friend Emily made a similar salad that Elana could not get enough of! Her salad used pears , but I prefer apples so I substituted apples in place of the pears. Either way, it is such a yummy salad that feels so nourishing with lots of great texture and nutrients, not to mention flavor! Try to use organic produce when available and fresh. Thanks so much to Emily for being the inspiration behind this creation!

Author: Karen Abir

Recipe type: Eating Clean, Quick & Easy, Shabbat & Holiday, Vegetables & Salads

Cuisine: Eating Clean, Dairy with feta cheese; Parve (non-dairy) with no cheese.

Serves: Serves 6-8

Ingredients

• 1, 10-ounce bag/container fresh baby spinach
• 1 romaine heart, sliced
• 20 grape or cherry tomatoes, halved
• 1 large Granny Smith apple, or pear of your choice, medium dice
• 3-4 Israeli or baby cucumbers, sliced into rounds
• 1 handful red onion, sliced into strips
• ½ cup or more, almond slivers or slices, lightly salted, then toasted
• Optional: ½ - 1 cup, diced feta cheese (for parve version, leave out feta cheese.)
• 1 large sweet potato, peeled and cut into julienne strips, then tossed with extra virgin olive oil, salt and pepper. Roast julienned sweet potato in a half sheet pan, lined with parchment paper at 400 degrees until crisp and tender, but not burnt. Set aside and keep at room temperature until ready to assemble and serve. Best not refrigerated.
• For the dressing:
• ½ cup extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, crushed
• ¾ teaspoon sea salt
• 2 teaspoons raw sugar or 1 tablespoon maple syrup

Instructions

1. Dress the salad sparingly right before tossing and serving, being careful not to put too much dressing as I did when testing this for the first time!

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