Fall Harvest Salad

As a young girl, I lived for Halloween. It was hands down, my favorite holiday. I would spend at least two days transforming our front yard into a graveyard, and dispersing bats, pumpkins, and scarecrows all throughout our home (with the help of my mother and father). Halloween was also what awakened in me a passion for hosting and entertaining. In elementary school, I would have all my friends and their parents over to our house for a Halloween party. While the kids struck out to collect Reeses’ Peanut Butter Cups, Sour Patch Kids, and the elusive Take 5s, the parents would eat either chili or borscht together in the warmth of our home. That party was something I would plan out in my head for weeks leading up to the event, and over the years, I’ve never lost the love for well-planned, thematic parties. I love the creativity that goes in to setting a mood and developing a menu fit for the occasion. When I hosted a Hallowine Housewarming Party (grown-up version of the elementary school events), I debuted this salad and it was a hit. It’s also a great salad to call upon if you need a flavorful, vegan option—simply omit the goat cheese and swap olive oil for butter when roasting the carrots.

·         Carrots

·         Cauliflower

·         Lacinato Kale

·         Baby Kale

·         Arugula

·         Crumbled Goat Cheese

·         Toasted Salted Pumpkin Seeds

·         Olive Oil

·         Butter

·         Salt/Pepper

·         Nutmeg

·         Shallot

·         Lemon

·         Dijon Mustard

·         Agave Syrup

1)      Preheat the oven to 450 degrees F. Chop the cauliflower into small florets, and the carrots into diced half-moons. If you are make the salad for 1-4 servings, fill one sheet pan half with cauliflower, half with carrots. If you are making for a party, fill one full sheet-pan with carrots, and another full sheet-pan with cauliflower. Toss the cauliflower with olive oil, salt, pepper, and nutmeg, massaging the oil down into the grooves of the florets. Toss the carrots with melted butter, salt, pepper and nutmeg. Roast each pan separately for 30 minutes, tossing the vegetables half-way through.

2)      In a large bowl, combine equal parts shredded and stemmed Lacinato Kale, Baby Kale, and Arugula. Sprinkle on the toasted pumpkin seeds and goat cheese crumbles.

3)      For the dressing, combine 1 tablespoon minced shallot, 3 table spoons lemon juice, 1 ½ teaspoons Dijon mustard, ½ teaspoon agave syrup, ½ cup olive oil, and salt and pepper to taste. Note- this recipe was adapted from epicurious, and is one of my absolute favorite vinaigrettes! Unfussy and packed full of acidity.

Once the vegetables have finished roasting, let them rest for ~ 5 minutes before adding to the salad. Toss all ingredients together with dressing to your taste and enjoy!