Harvest Chopped Salad

1110 faves | 4 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
458
FAT
89%
CHOL
0%
SOD
15%

Comments

Really yummy salad. I had some over farro and added that to the salad as well.
dd59c35a1441   •  22 Jul   •  Report
Salad question solved for thanksgiving! Thanks
Hillary Mickell   •  16 Nov   •  Report
Crunchy, sweet, tart, thirst-quenching, and so pretty. My favorite Thanksgiving salad!
Pamela Salzman   •  16 Nov   •  Report
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Ingredients for 6 servings

6 ounces green beans, trimmed

3 stalks celery or 1 bulb fennel, diced (I prefer fennel.)

1 cup pomegranate seeds (about 1 medium pomegranate)

1 large crisp apple (e.g. Fuji or Granny Smith), diced (peeled or unpeeled)

1 cup walnuts, chopped

3 dates, pitted and diced (easier to cut when they’re cold)

1 cup diced roasted golden beets (can be done the day before)*

Vinaigrette: (can be prepared several days in advance)

2 Tablespoons fresh lemon juice

2 Tablespoons fresh orange juice

½ teaspoon fine sea salt

a few grinds of black pepper

2 teaspoons minced shallot

2 teaspoons 100% pure maple syrup

3 Tablespoons unrefined, cold-pressed extra virgin olive oil

3 Tablespoons walnut oil (or use all olive oil)

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