Transitional Salads

Green obsessed ever since I was a kid. Instead of begging for chicken fingers & French fries at the dinner table, I would ask for "more flowers". In case you’re wondering, flowers were broccoli in my house… weird I know.

I’ve always been known for making the most DELISH salads. I truly get that from my momma. The queen of greens. As I got older I decided to take her #basic salad to the next level. I’m obsessed with incorporating seasonal fruit and veggies into all my dishes. The problem is, who can keep tabs on when fruit and veggies are at their peak.

 I can eat salad for lunch every day (I would be lying if I said I didn’t) and never get sick of them, but the key is changing it up. The more variety, the less bored I get. Picking and choosing your toppings based on color and texture is really important. I start with a base of greens, add something sweet/savory, an herb, a bite of crunch and something velvety.

Now that we are in-between summer and autumn, in-season produce is inconsistent. Which led me to my transitional salad inventions. In the summer I love loading up on fresh raw fruit and in the fall perfectly roasted vegetables. I put two and two together and unified both into one EPIC salad, genius I know.

Ingredients:

• 3 cups of greens (baby kale and arugla)
• 1 scallion
• ½ cup of blueberries
• ½ a peach
• 1 cup of roasted brussels sprouts
• ½ cup of roasted butternut squash
• ¼ avocado
• ¼ cup of mixed nuts and dried cranberries

Raw Apple Cider Vinaigrette

• 1 tablespoon Dijon mustard
• 1 tablespoon mined shallots
• ¼ cup apple cider vinager 
• 2 tablespoons fresh lemon juice
• 1 tablespoon of honey 
• 1/3 cup of olive oil

xo,

adele