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. 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.
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….
….along with some carrots, mint, parsley, jicama, and fresh corn, with a few hemp hearts and golden raisins thrown in for good measure.
You can keep your Autumn Harvest Salad entirely vegetarian by adding tofu, tempeh, beans, or nothing….
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.
Shrimp or salmon would work, too. Build it all up on a dish. Enjoy with gusto.