Fall Salad with Lemon Dressing

At the Farmer’s Market today I was admiring all the greens that are being harvested right now. There were beautiful Butter Lettuce, Rainbow Chard, Arugula, Kale, Mustard Greens, and many more. There was also a beautiful array of color in Root Veggies. I thought making this salad would not only taste like autumn, but looked like it too.  It was great eaten on its own, but I think it would be perfect on the side of a roasted Chicken.  

Fall Salad with Lemon Dressing (feeds 6 +)

1 bunch of Arugula

½ Apple (Honey Crisp) cored and thinly sliced

1 small Yellow Beet, thinly sliced

1 small Stripped Beet, thinly sliced

1 medium Purple Carrot, thinly sliced

½ Shallot, thinly sliced

½ cup Chopped Pecans, toasted

Zest and Juice of 1 Lemon

1 tsp Honey

1/8 cup Olive Oil

Sea Salt and Fresh Black Pepper to taste

 

First, wash and prep all of your veggies. Be sure to rinse your Arugula well because it has the tendency to be sandy and dry it well.

Next, layer your first six ingredients in your salad bowl. In a separate bowl whisk together your Lemon Juice, Zest, Honey and the Olive Oil. Sprinkle in your Sea Salt and Black Pepper and whisk again.

Finally, toss your Arugula and Veggies with your Lemon Dressing. When done tossing sprinkle the salad with the toasted Pecans and enjoy.

Notes: When working with veggies like beets and carrots and they need to be thinly sliced it is best to slice them with a veggie peeler, or if you have one a mandoline. Being that beets and carrots are dense and served raw like this they have a greater mouth appeal when sliced as thinly as possible.