Fall Chopped Salad Recipe
This simple, yet exquisite chopped salad is a great way to showcase the wealth of hearty vegetables we are so fortunate to enjoy in the autumn to winter months.
Ingredients
Pita Croutons…
2 6-inch pitas
olive oil
Salt and freshly ground black pepper
Fall Vegetables…
1 cup ½ -inch cubed beets
1 cup extra virgin olive oil
Salt and freshly ground black pepper
1 cup ½ -inch cubed sweet potato
½ pound Lacinato kale, chopped into 1-inch strips
1 cup ½ -inch cubed hakurai turnips
1 cup ½ - inch cubed radishes
¼ cup pomegranate seeds
¼ cup fresh mint leaves
1 tablespoon Sherry vinegar
Finishing…
½ cup goat’s milk labneh (cow’s milk labneh or Greek yogurt is a good substitute)
1 teaspoon ground sumac
1 teaspoon white sesame seeds, toasted
Salt and freshly ground black pepper
Preparation
For the Pita Croutons…
Heat the oven to 350°F. Tear pita into bite sized pieces and toss with 1 tablespoon olive oil, salt, and pepper. Toast pitas in the oven until golden brown and crunchy. Cool.
For the Fall Vegetables…
Heat the oven to 350°F. Toss beets with 1½ tablespoons olive oil, salt, and pepper. Spread out on a sheet tray and roast in the oven for 30 minutes or until tender. Cool.
Toss sweet potatoes with 1½ tablespoons olive oil, salt, and pepper. Spread out on a sheet tray and roast in the oven 30 minutes or until tender. Cool.
Heat a large sauté pan with 1 tablespoon of the olive oil. When the pan is very hot, add the kale and sauté until just slightly wilted, working in batches. Cool.
Combine the remaining ½ cup olive oil with the Sherry vinegar and reserve. Roughly chop or tear mint leaves; reserve. In a large bowl, combine beets, sweet potato, kale, turnips, radishes, mint, pomegranate seeds, and olive oil-Sherry vinegar mixture. Season to taste.
To Assemble and Serve…
Place vegetables on individual salad plates or in a serving bowl. Place a dollop of labneh in the center of the vegetables. Spread croutons, sumac, and sesame over the salad.
{This recipe was originally published on StarChefs.com}
