Just because there is a slight chill in the air doesn’t mean you cannot eat a healthy and refreshing salad.

Take advantage of the season by using crispy apples, earthy beets and super healthy kale.

I like to add crunchy walnuts and pomegranate seeds to my fall salads for extra texture and color.

Tangy Autumn Apple and Beet Salad
Serves 6

2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 small shallot, minced
1 1/2 teaspoons Dijon mustard
1 large firm apple, cored and cut into matchstick pieces
2 medium beets, roasted, peeled and diced
¼ cup dried cranberries
¼ cup raisins
3 cups kale, shredded
Kosher salt and freshly cracked pepper

Garnishes: pomegranate seeds, toasted walnuts

1. In a small bowl, whisk the olive oil, vinegar, shallot and mustard together until emulsified.

2. Toss the apple and beets in the vinaigrette. This will keep the apple from turning brown.

3. Arrange the remaining ingredients on a platter or serving bowl and toss together with the vinaigrette and apple mixture.

4. Garnish with pomegranate seeds and walnuts if using.

Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.


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