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–+ servings

Fall Salad with Maple-Lime Dressing

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A vibrant and refreshing fall salad featuring crisp greens, roasted beets, and a sweet maple-lime dressing, perfect for holiday gatherings or simple dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 4 cups Fresh kale or mixed greens Look for deep-colored leaves without browning
  • 2 cups Roasted beets, diced Roast whole beets at 400°F for about 45 minutes, until tender
  • 1 cup Apples or pears, sliced Ensure they are fresh and crisp
  • 1/2 cup Red onion, thinly sliced
  • 1/2 cup Goat cheese or feta (optional) Highly recommended for flavor
  • 1/2 cup Walnuts or pecans, toasted Toasted for extra flavor and crunch
Maple-Lime Dressing
  • 1/4 cup Maple syrup Honey or agave syrup can be substituted
  • 1/4 cup Fresh lime juice
  • 1/2 cup Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper

Method
 

Preparation
  1. Wash and dry the greens. If using kale, massage it gently with a bit of olive oil to soften.
  2. If starting with whole beets, roast them at 400°F for about 45 minutes, or until tender. Let them cool, peel, and then dice.
  3. Core and slice the apples or pears.
Dressing
  1. In a small bowl, whisk together the maple syrup, lime juice, olive oil, salt, and pepper until well combined.
Combining and Serving
  1. In a large bowl, toss the greens, beets, sliced fruit, and red onion.
  2. Drizzle the dressing on top and toss again to coat.
  3. Plate your salad and sprinkle with goat cheese and nuts.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 3gSodium: 200mgFiber: 3gSugar: 8g

Notes

Store leftover salad in an airtight container in the fridge for up to two days. Keep dressing separate to avoid soggy greens. Dressing can last up to a week in a jar.
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