Autumn salad
In the autumn, there are plenty of vegetables available that work phenomenally well in salads. These include vegetables such as pumpkin, beetroot, cabbage, brussels sprouts, kale, carrot, celery, leek, kohlrabi and onion. You can prepare many salads from individual vegetables or a mixture of several ones. Autumn salad is nothing more than a combination of several seasonal vegetables with fruit, feta cheese and a light olive oil and mustard dressing. To obtain a more interesting flavour, I also added pumpkin seeds, walnuts and dried cranberries to the salad.
When preparing an autumn salad, I start by cooking the beetroot and pumpkin. First, I peel the vegetables, cut them into cubes, cook them until soft and let them cool down. Meanwhile, I cut the carrots into strips, use a vegetable slicer to chop the red cabbage and brussels sprouts, and cut the apples into cubes, which I drizzle with lemon juice to prevent them from darkening. In a large bowl, I combine all vegetables, fruits, feta cheese and additives with olive oil dressing. I serve the salad immediately after preparation for lunch, as an appetizer or as an addition to dinner dishes. I encourage you to try the recipe for autumn salad below and I enjoy.
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Ingredients for autumn salad.
- 200 g cooked beetroot
- 300 g cooked butternut squash
- 100 g carrot
- 100 g red cabbage
- 100 g brussels sprouts
- 50 g walnuts
- 75 g mix salad (arugula, baby spinach, red chard)
- 200 g feta cheese
- 50 g dried cranberries
- 300 g apple
- 30 g pumpkin seeds
- 1 tablespoon of lemon juice
Salad dressing:
- 40 ml olive oil
- 2,5 tablespoons of agave syrup
- 1 tablespoon of French mustard
- 30 ml apple cider vinegar
- 1/2 teaspoon of freshly ground pepper
- 3/4 teaspoon of salt
How to make autumn salad.
Cut the unpeeled apples into large cubes, place them in a bowl and drizzle with lemon juice. Cut the carrots into sticks, thinly shred the red cabbage and brussels sprouts. Crumble the feta cheese in your hands or cut it into cubes.
Pour olive oil into a large bowl, add agave syrup, apple cider vinegar, salt, pepper and French mustard. Whisk for a moment with a hand whisk so that the dressing ingredients are well combined. Next, add the salad mix, diced beetroots, pumpkin and apples, add cut carrots, brussels sprouts and red cabbage. Mix gently, then add crumbled feta cheese, walnuts, pumpkin seeds and cranberries. Mix again and then transfer to serving bowls. Serve the autumn salad as a stand-alone dish or as an addition to meat.
Good to know when making autumn salad.
I cooked the beetroot cut into 1.5-2 centimetre cubes for almost an hour. If you cook whole beets, do not peel them before cooking, but only after cooking and cooling them down. Depending on the size of the beets used and how young the beets are, their cooking time may vary from 30 minutes to almost 2 hours.
I cooked the butternut squash for 15 minutes. Before putting it into a pot and pouring water over it, I peeled it and cut it into 1.5-2 centimetre cubes.
Instead of cooking, the beets and the pumpkin can be baked in the oven. In this case, the vegetables should be peeled, cut into cubes, drizzled with olive oil and sprinkled with a pinch of salt. Bake for about 30 minutes at 180 degrees Celsius, stirring occasionally.
The agave syrup can be replaced with liquid honey, for example flower honey. Instead of the walnuts, you can use pecans.
The salad can be served immediately after preparation or served a little later. If you store the salad in the fridge and serve it later, add the dressing only when serving.
Do you like salads with pumpkin? If so, try our recipe for Pumpkin, cheese and ham salad.
