Who says salads are just for summer? This harvest green & purple salad is a tangy, creamy, and hearty alternative for the colder months.
Ingredients
- 1/4 cup Sarafino La Patraun
- 1 bunch/head purple endives
- 1 bunch swiss chard
- 2 watermelon radishes, mandolined or thinly sliced
- 1-2 bunches tuscan/lacinato kale
- 1 whole (small) fennel, mandolined or thinly sliced
- 2 honey crisp apples, thinly sliced or matchstick style
- handful of dried currants (or any dried small fruit of your choice)
- generous handful of dry toasted nuts (pine nuts, pistachios or chopped almonds)
Zalata Dressing using Sarafino vinegars and olive oil
- 1/4 of a cup of Sarafino Saturno balsamic vinegar and Sarafino Venere white wine vinegar
- 1 tbsp pomegranate molasses
- 3 tbsps tahini (sesame paste – dilute by adding 3 tbsps of ice cold water into the dressing when mixing altogether)
- 1 tbsp honey
- half a lemon squeezed (optional add zest)
- 1/2 tsp fermented garlic, or 1 mashed garlic clove
- 1 tbsp Zalata Dressing Spice Mix
- Sarafino sea salt and Pepper to taste
Directions
- Mix all salad ingredients together in a large bowl.
- Mix all dressing ingredients together and drizzle generously on top, toss and bon appetito!
Recipe developed by:
Clinical Holistic Nutritionist, Recipe Developer, Yoga Instructor, and Global Health & Wellness Consultant
for Riley.co – Really Good Recipes Rethinking Dietary Cooking