This Fall Harvest Salad is a spin off a salad I developed for Natural Delights® Dates. This version has figs, beets, and poppyseeds. It’s full of fall flavors, lovely textures, and is far from your typical salad. It’s simultaneously wholesome and fresh, and is honestly one of my favorites to share! That said, it’s also fantastic for a Friendsgiving Feast!

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Fall Harvest Salad with Figs, Beets, Apples & Kale

SERVES: 6
PREP TIME: 15 MINUTES

Salad Ingredients:

• 1 cup cooked quinoa
• 3 small cooked beets, sliced into wedges
• 9 small figs, quartered
• 2 small crisp apples (of choice), sliced or diced
• 4 cups baby kale, massaged
• 1/2 cup salted, roasted pumpkin seeds

Dressing Ingredients:

• 2 Tbs maple syrup
• 1 Tbs red wine vinegar
• 2 Tbs extra virgin olive oil
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp freshly cracked black pepper
• 1 small lemon, juiced
• 2 Tbs poppyseeds

Method:

1. In a large mixing bowl, add all the salad ingredients together and gently toss until combined.
2. Next, prepare the dressing by adding all the ingredients into a small, lidded jar, then seal and shake until thoroughly mixed.
3. When ready, pour the dressing over the salad and carefully toss.
4. Transfer to a serving dish and enjoy!

For more recipes to try, to pair alongside, or for inspiration, please visit the Kitchen Journal.

Ceramics by Civil Stoneware.