Get all the amazing, healthy flavors of fall in one beautiful bowl when you enjoy my Autumn Harvest Salad with Maple Dijon Vinaigrette.

When I say that I’ve been meaning to post this recipe for WEEKS, it’s the completely embarrassing truth. But life happens, and I mean that in a really good way.

A few weeks ago, I had the pleasure of helping my friends at Footprints Farm with their Meet the Meat Tour and Tasting. Where local people toured their amazing organic pasture based farm, meeting all the animals then sampled all that their farm has to offer in a tasting.

Chicken Bone Broth, Deviled Pastured Eggs, Sausage Gravy and Biscuits and Grilled Pastured Turkey were also on the tasting menu, in addition to the Autumn Harvest Salad – PLUS at each station through out the farm we served samples of Gyro Lamb Meatballs, Bacon (BLT) bites and baked Chicken legs & thighs.

If you were one of the folks who joined us (and begged for my Autumn Harvest Salad recipe) the day has finally come. So many people commented that this was the very best salad they ever ate, so of course I HAD to share it with all of you too!

It’s alway awkward when you ‘take an unintentional break from blogging’ and try to get back into the swing of things. When you don’t have a boss or strict deadlines/requirements, it’s both a blessing and a curse.

Much like my Salads Without Grain ebook (where I share all of my regular salad creations), I’m not going to give you a salad recipe, but salad inspiration and a dressing recipe.

Who actually measures out a salad when they are making it?

Ok, I guess if you’re counting macros/logging your food and NEED to be very specific, weighing and measuring CAN be beneficial… BUT really.. outside of that, nobody.

We all just ‘make a salad’ tossing together more of what we like and less of what we don’t.

Pairing the more bitter dark fall greens with sweet roasted root vegetables and crisp apples, crunchy nuts and creamy feta cheese will keep you coming back for more. To make a complete meal top it with shredded chicken/turkey or roasted pork (shown in my feature image at the very top of my this post).

Autumn Harvest Salad with Maple Dijon Dressing

Get all the amazing, healthy flavors of fall in one beautiful bowl when you enjoy my Autumn Harvest Salad with Maple Dijon Vinaigrette.

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Ingredients

Maple Dijon Dressing

4 cloves Garlic
2 tablespoons dijon mustard
1/4 cup Red Wine Vinegar
1/4 cup organic maple syrup
1/2 cup avocado oil or olive oil
Sea Salt to taste

Harvest Salad Options

Kale or other fall greens torn into bite sized pieces
roasted root vegetables beets, carrots, sweet potatoes or squash
dried cranberries
walnuts or pecans
crumbled feta cheese
fall apples or pears

Instructions

For the dressing, combine all ingredients and mix well. Optionally you can blend everything in your blender, if desired.
Create your own personal autumn harvest salad and toss with Maple Dijon Dressing. Enjoy!

Notes

The dressing will keep for several weeks in the refrigerator. *Avocado oil does not congeal when chilled and has a more natural flavor, while still immensely healthy but you can definitely use olive oil too.

Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!