Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.

Warm Fall Harvest Salad

Name: Warm Fall Harvest Salad
Cook time: 35 min
Yield: 4 servings
Ingredients: Kale; Carrots; Brussels Sprouts; Red Beet; Pecans; Dried Cranberries; Microgreens; Sea Salt; Extra-Virgin Olive Oil; Apple Cider Vinegar; Maple Syrup; Dijon Mustard; Garlic Clove

Recipe by Megan Horsley

Ingredients

Time

35m

Serves

As the cooler weather approaches, the fresh salads of summer might seem less desirable and warming than your favourite roasted vegetables. Fortunately, by simply warming up your greens and adding your favourite roasted vegetables as salad toppings, you can enjoy a salad fit for Fall and Winter! This Warm Fall Harvest Salad includes liver-supportive ingredients like beets, Brussels sprouts and kale.

Lunch

Side

Ingredients

1 bunch

Kale

chopped

3 chopped

Carrots

1/2 lb

Brussels Sprouts

trimmed and halved

Red Beet

peeled and shredded

1/4 cup

Pecans

roughly chopped

1/4 cup

Dried Cranberries

1/2 cup

Microgreens

1 pinch

Sea Salt

1/2 cup

Extra-Virgin Olive Oil

1/4 cup

Apple Cider Vinegar

1 Tbsp

Maple Syrup

1 tsp

Dijon Mustard

Garlic Clove

minced

Instructions

PREHEAT: oven to 375F. Line a baking sheet with parchment paper.

TOSS: the carrots and brussels sprouts in olive oil, salt and pepper, and spread them out on the baking sheet in a single layer. Roast for 25 minutes, until browned.

SAUTÉ: the kale just before the roasted vegetables are done. In a large pan over medium heat, add the olive oil, kale and sea salt. Sauté for a few minutes to soften and warm.

COMPILE: the salad by tossing the shredded beet with the kale. Top with roasted vegetables, pecans, dried cranberries and microgreens. Drizzle with dressing and store extra in the refrigerator for up to one week.

For Dijon Lemon Dressing, combine the half cup of olive oil, juice of half a lemon, quarter cup apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon dijon mustard and 1 large clove of minced garlic.

Substitutions: No kale? Choose other dark leafy greens like swiss chard, beet greens or collard greens.