a flexible fall salad

This is a seasonal favorite of ours, a colorful salad with a strong vinaigrette that can hold its own and acts as a nice counterpoint to the denser, grounding, cooked dishes that our bodies gravitate toward in winter.  There’s hearty greens, crunchy vegetables, sweet fruit, toasted nuts and/or seeds, and a garlicky, mustardy vinaigrette.  I’ve added lots of substitution suggestions in the recipe as I don’t believe in rigid cooking.  Use what you have, what you enjoy and gravitate towards, whats available and fresh in your area.  One of the pleasures of cooking is sensing and feeling instead of measuring.  Also, if you have children, whisking vinaigrette is a fun job for them and they can learn the proportions and how make it themselves over time.  Serve it as a side or as a meal with soup, or add some legumes, tofu, or tempeh to make it a complete meal.   I hope you enjoy it as much as we do!

VINAIGRETTE:

1 clove garlic, minced OR 1 small shallot, minced

3 tablespoons olive oil

3 tablespoons lemon juice OR apple cider vinegar

1 tablespoon Dijon mustard OR whole grain mustard

2 teaspoons agave nectar OR maple syrup OR honey

S+P to taste

SALAD:

1/2 a head of kale, stems removed, sliced crosswise into thin strips OR any other hearty green like beet greens, bok choy, endive, escarole, spinach, or a mix.

1 cup sliced cabbage or brussels sprouts

1 large carrot, thinly sliced or grated OR radish OR celery- anything with CRUNCH!

1 large apple OR pear OR fuyu persimmon, sliced thinly

1/2 cup pomegranate arils

1/3c toasted nuts and seeds- any or all.  pumpkin+sesame, sunflower+hazelnut, almond+hemp, pecan+poppy are great combos

METHOD:

Whisk all vinaigrette ingredients together in a large salad bowl.  Taste and adjust to your preferences.  Add in kale to bowl.  Massage until softened, 3 minutes or so.  Add in the rest of the veggies and the apple and toss to coat.  Last, sprinkle the pomegranates and nuts+seeds over the top.  Serve!