Autumn Salad

Well, it’s November now, and not many people are thinking about salads. Salads are, in my opinion, a Spring and Summer thing. Mid-February, you don’t hear too many people saying “Let’s have salad for supper!”

But, this one should be on your table as soon as possible! It hosts a LOT of ingredients, but most items you should have on hand. One everything is chopped, all you do is mix it up and serve. This would go well with a roasted chicken breast, or grilled pork chops. When I shared this salad with my Growth Group, we had it with Beef Bourguignon. Super yummy!

Ready to get started on the salad? Here’s the super easy recipe!

Autumn Salad

Couple heads of Romaine lettuce, chopped
2 Sweet Potatoes, I cut these into bite sized pieces and roast them in a 425˚ oven for 20-25 minutes. Until golden brown and roasty. If that’s a word….
1 Honeycrisp apple, diced
2/3 cup Dried Blueberries, or Blueberry Craisins. Or a combo of both. What ever makes you excited!
1/3 cup sliced Almonds (or whatever nut you have on hand!)
1/3 cup Feta Cheese (goat cheese would be nice, but there is always Feta in our fridge!)

Combine all items well. Serve with either a Poppy Seed dressing or a Balsamic Vinaigrette.

This salad was SO good. Great meal by itself if you’re feeling the veggie mood!

Enjoy, Sweet Friends!