As the leaves turn and the air grows crisp, fall invites us to gather with loved ones and savor the season’s rich tastes. While the holidays often center around indulgent dishes, incorporating lighter, nutrient-packed options into your menu can bring balance and flavor.
Enter the Arkansas Heart Hospital’s fall salad: a vibrant, wholesome dish perfect as a side for your holiday table or as a light lunch during the bustling season.
This salad is as simple as it is delicious. Toss your fresh greens with the champagne vinaigrette for a flavorful base. Then layer on the toppings — pumpkin seeds, cranberries, goat cheese, roasted squash and pecans — for a medley of textures and tastes that’s as beautiful as it is satisfying.
Packed with fiber, healthy fats and seasonal produce, it’s nutritious and delicious. It’s also quick to prepare and versatile enough to serve as a fresh side or a stand-alone dish for vegetarian guests.
Arkansas Heart Hospital Fall Salad
Champagne Vinaigrette
Ingredients:
- 2 tbsp. dijon mustard
- 2 tbsp. honey
- 6 tbsp. champagne vinegar
- 2 garlic cloves, minced
- 1 shallot, minced
- 1/2 cup olive oil
Directions:
- Mix the mustard, honey and vinegar until smooth.
- Stir in the garlic and shallot.
- Slowly add the olive oil, whisking continuously until emulsified.
Fall Salad
Ingredients:
- 1 lb. garden leaf of your choice (kale, mustard greens, salanova)
- 4 oz. toasted pumpkin seeds
- 3 oz. dried cranberries
- 3 oz. goat cheese
- 4 oz. butternut squash, diced and roasted
- 3 oz. toasted pecans
- champagne vinaigrette (prepared above)
Directions:
- Toss greens in the desired amount of champagne vinaigrette dressing.
- Top with pumpkin seeds, cranberries, goat cheese, roasted squash and toasted pecans.
- Serve immediately and enjoy.
For more heart-healthy recipes from the AHH kitchen, click here.