Chosen Bites: The not-so-summer salad

With fall bringing cooler evenings, there is nothing like tucking into a nice cozy salad with apples and beets.

Beet salad (photo credit: Courtesy)
Beet salad
(photo credit: Courtesy)
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 oil1 tablespoon apple cider vinegar1 small shallot, minced1 1/2 teaspoons Dijon mustard1 large firm apple, cored and cut into matchstick pieces2 medium beets, roasted, peeled and diced¼ cup dried cranberries¼ cup raisins3 cups kale, shreddedKosher 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.