I love a big old bowl of rainbow crunch. This Autumn Harvest Salad, inspired by a June 2017 Clean Eating recipe, fits the bill and sums up for me the things I love about this time of year: the rich colors, the produce bursting with vibrant flavor and color, and that wonderful feeling of newness that hits me every September.     autumn-harvest-salad-with-chicken Read the step by step or jump straight to the recipe.

The dressing is a citrus-y yogurt concoction, though I adapted it to be a little lighter on the acid. I just don’t like dressings that are too liquid or have too high a proportion of vinegar. I did add the juice left over from sectioning an orange I had on hand. The original recipe calls for a bigger amount of juice and no fruit. It made a lot more sense to me to add the sections. The approximate tablespoon of juice that resulted was pretty much perfect, without me feeling like the salad was swimming. See this quick tutorial to efficiently slice up an orange.

how-to-slice-an-orange

Beyond that, it’s a pretty straightforward operation. Make the dressing (see details below if you don’t have the basics down). Chop a bunch of stuff. In my case, that included plenty o’ cabbage….

cabbage-autumn-harvest

….along with  some carrots, mint, parsley, jicama, and fresh corn, with a few hemp hearts and golden raisins thrown in for good measure.

autumn-harvest-ingredients

You can keep your Autumn Harvest Salad entirely vegetarian by adding tofu, tempeh, beans, or nothing….

autumn-harvest-salad-chicken

But if you happen to have some protein on hand, like, say, this tasty best damn chicken (hey, here’s the recipe!), add it, by all means.

best-ever-chicken

Shrimp or salmon would work, too. Build it all up on a dish. Enjoy with gusto.

autumn-harvest-salad

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Autumn Harvest Salad: The Recipe

 

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Autumn Harvest Main Dish Salad
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Prep Time 15 minutes
Servings
people
Ingredients
Salad
Prep Time 15 minutes
Servings
people
Ingredients
Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make the dressing: Crush or mince the garlic, sprinkle with salt, and let sit for 5 minutes in a large salad bowl while you assemble the other ingredients. Add lemon juice and cider vinegar to the garlic.
  2. Cut the top and bottom peel (at the “poles”) off a navel orange. Set the orange flat side down on a cutting board. With a sharp knife with a curved blade (like a boning knife), cut the peel vertically off the orange. Hold the orange in one hand over a bowl. Carefully make a v-cut around each section of orange, leaving the membranes behind, and catching the juice in the bowl. Set the orange sections aside.
  3. Whisk yogurt and olive oil into vinegar/garlic mixture. Add reserved orange juice to taste, keeping in mind the consistency of dressing you prefer; the more juice you add, the thinner the dressing. Taste and add salt and pepper to your liking. Add the raisins to the mixture.
  4. Prep all vegetables: Remove the kernels from the ear of corn, julienne the jicama, shred the carrots and cabbage, and pull the leaves off the herbs. Add vegetables to the dressing and toss. Alternatively, if you want to serve the salad later, layer the vegetables: dressing, cabbage/carrots, corn/jicama/herbs.
  5. At serving time, top each plate with chicken or other protein and orange slices, and sprinkle with hemp hearts.
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