Fall Salad
Fall Salad
Ingredients
- 8-12 cups of mixed greens
- 2 large yellow beets roasted and chopped
- 4 ounces crumbled goat cheese
- 1/4 cup pumpkin seeds toasted and lightly salted
- 1/2 cup candied pecans
Dressing:
- 1 package Good Seasons dressing mix
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1/4 cup honey
Instructions
- To Prepare Beets: Wash beets. Cut tops and bottoms off of beets. Cut a piece of aluminum foil about 2 feet long for each beet. Place one beet on piece of aluminum foil drizzle 1-2 tbsp. olive oil on beet and rub surface of beet wrap the beet in the aluminum foil and place in a baking pan. Repeat with second beet. Roast at 400 degrees for an hour and fifteen minutes. Let cool. Once cool, peel skin off of beets and chop into bite size cubes.
- Dressing: combine all ingredients in a bowl and whisk to incorporate. Alternatively, you can mix it in a dressing cruet because you may have extra dressing left over, depending on how much dressing you prefer.
- Toss all salad ingredients in a large bowl. Add about 2/3 of the dressing. (or as much as you prefer)
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