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Fall Vegetable Salad







  • 1 cup barley, whole grain couscous, or quinoa
  • 1 medium bulb fennel
  • 1 bunch hearty greens, such as kale, chard, collard greens or beet greens
  • 1 small beet
  • 1 medium firm apple
  • 1 clove garlic
  • ½ cup nuts or seeds, such as pecans, almonds, or walnuts
  • 1 medium lemon
  • ¼ cup cider vinegar
  • 1 Tablespoon Dijon mustard
  • ¼ cup canola oil
  • . ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Optional Ingredients
  • 2 ounces cheese, such as blue, goat, or Cheddar cheese
  • Sharp knife
  • Cutting board
  • Fork
  • Peeler
  • Large saucepan with lid
  • Measuring spoons
  • Measuring cups
  • Large mixing bowl
  • Small bowl
  • Small skillet
  • Cook grains following package directions. Transfer to a large bowl. Prepare rest of salad while you let grains cool completely.
  • Rinse fennel, greens, beet and apple.
  • Cut any long stalks and fronds of fennel. Quarter fennel and cut out core. Slice thinly.
  • Remove stems from greens. Stack leaves together, roll into a thick log, and slice thinly.
  • Peel and cut beet into ¼-inch cubes. Cut apple into ¼ cubes.
  • Peel and mince garlic.
  • If using, crumble cheese or cut into 1/4-inch cubes
  • In a small skillet over medium-low heat, add nuts or seeds. Cook until fragrant, 3-5 minutes. Transfer to a small bowl to cool.
  • Rinse and cut lemon in half. In a small bowl, squeeze juice. Discard any seeds.
  • Add vinegar, minced garlic and mustard to lemon juice. Whisk with a fork to combine. While whisking, slowly drizzle in oil. Season with salt and pepper.
  • When grains are cool, add fennel, greens, beet and apple. Drizzle with dressing and toss to combine. Sprinkle with the toasted nuts and cheese, if using.
Chef’s Notes
  • Vary the vegetables according to what you have on hand and what’s in season. Carrots, cabbage, pears, celery and dried fruit work nicely.
  • Add leftover cooked chicken, roast beef, or beans for added protein. Serve as a 4-person entrée.
  • Use any apples you like, such as Granny Smith, Pink Lady, or Fuji.
  • If your fennel comes with the feathery “fronds” still on it, you can finely chop and add some to salad to give it an extra punch of flavor.
  • Refrigerate any leftovers in an airtight container for up to 3 days.

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