In most parts of the country, autumn is in full swing. I know this because my internet browser is filled with ads for things like “fall knee high boot must haves” and “cute sweater looks for fall. My grocery store has all the pumpkin beers on display and it seems like every coffee or baked good has been improved by the addition of pumpkin flavor. I love cozy boots and sweaters and warming pumpkin breads and squash soups as much as the next person, but the reality is, I live in California and it was 75 degrees and sunny yesterday. So here is my recipe that highlights seasonal bounty while addressing the fact that it’s hot out. This salad features seasonal items such as beet, and pumpkin seeds while also focusing on foods that promote faster recovery such as tart cherry juice, beets and pomegranate.
It’s an easy salad to make and is pretty versatile. I hope you enjoy!
Beet, Goat Cheese and Arugula Autumn Salad with Cherry Balsamic Vinaigrette
4 ounces baby arugula
2 ounces leaf lettuce, chopped
3 oz goat cheese ( I like Purple Haze by Cypress Grove Chèvre), crumbled
2 small to medium beets, raw, peeled, grated
1/2 cup raw pumpkin seeds
1/2 cup pomegranate seeds
For the Dressing:
2 tablespoons tart cherry juice concentrate (I like Stanton Orchards)
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 tablespoon honey
1 clove of garlic, crushed
Pinch of salt & pinch of pepper
Combine all dressing ingredients in a jar and shake until mixed. Add more of any ingredient to taste.
You can add chicken or salmon to turn this lunch / side dish into a full meal. Personally, I love it as is and can’t get enough of it.