Recipe: Fall Harvest Salad + Favorite Apple Cider Dressing
It is so important to eat in season. Seasonal fruits and vegetables retain more nutrients than their counterparts making them the better choice for your health. Other benefits of eating seasonally: Supports our local farmers who choose to farm sustainably. That is why I am posting a favorite today. Nothing groundbreaking but this salad is delicious and the result of Sunday Meal Prep.
This salad is so simple:
Roasted Sweet Potatoes or Butter Nut Squash
Farro (I always cook in chicken broth for a great flavor)
1 small shallot (or one lobe of a large), peeled, cored and quartered
1/3 cup extra-virgin olive oil
¼ cup cider vinegar
2 teaspooons Dijon mustard
2 teaspoons honey or maple syrup
1 tablespoon of water
½ teaspoon salt
¼ teaspoon freshly ground pepper
Puree shallot, vinegar, mustard, honey, salt and pepper in a blender or mini prep or with an immersion blender in a large cup until smooth, about 30 seconds. Then slowly add in the Olive Oil and blend for 30 seconds.
Use immediately or store in a sealed jar in the refrigerator up to 2 weeks. Bring to room temperature before serving if it becomes solid.