Arugula-Kale Harvest Salad

Servings – 6 | Prep Time – 15mins | Total Time – 20mins

INGREDIENTS

8 c. arugula

1 1/2 c. avocado

3/4 c.thinly sliced carrots

3/4 c. chopped cooked butternut squash

1/2 c. sliced apple

1/2 c. sliced bell pepper

2 oz. salami

1 c. croutons

Vinaigrette

1/4 c. extra-virgin olive oil

1 tbsp. Dijon mustard

1/8 tsp. sugar

1/2 tsp. Kosher salt

1/2 tsp. Freshly ground black pepper

3 tbsp. lemon (or lime) juice

1 tbsp. vinegar (red wine, sherry, champagne, cider or white balsamic)

1 finely chopped small shallot (or garlic clove or green onion)

DIRECTIONS

Make Salad: In a large bowl, combine arugula, kale, avocado, carrots, butternut squash, apple, bell pepper, and salami.

Make Vinaigrette: Whisk olive oil, Dijon, sugar, salt, and pepper with lemon juice, vinegar, and shallot. (Makes about 2/3 c.)

Add just enough vinaigrette to salad to lightly coat, tossing. Garnish with croutons.

Back