This big, beautiful salad is the perfect for autumn – the colors remind me of the trees right now and the warm beets are perfect for a chilly day!
A nice salad is always my favorite addition to a holiday table. It’s an awesome way to showcase seasonal flavors and often elements can be made ahead, making it one of the easiest dishes to get on the table at meal time!
For this salad, the beets can be roasted and chopped ahead of time, making the prep at meal time minimal!
Continue readingRaise your hand if you’ve already been over-indulging in the Halloween goodies a bit! I know I have.
But, I’ve also been loving fall salads and life is all about balance, right?
Colorful with bright flavors, this one is a new favorite.
So far, Jake is not a picky eater. I know we’re just getting into toddler-battle territory so it may change but for now we’re still happily surprised every time he tries and loves a new food. One of our recent finds is pomegranate. I bought one to make this salad and tossed him a few arils while I was prepping things. He devoured them and screamed for me.
At this point, the kid would probably eat his weight in pomegranates if we let him. I’ve bought more pomegranates in the last few weeks than I have in all my previous years of grocery shopping combined.
While the pomegranate was the standout for Jacob, he did eat some of the bacon, goat cheese and avocado too. The adults happily ate everything, of course! This salad is going to make a repeat appearance at our Thanksgiving table this year.
Pomegranate and Avocado Salad
(Adapted from Gimme Some Oven)
Serves 6-8
1 large head romaine lettuce, torn into bite-sized pieces
1 pear, diced
1 pomegranate, seeded
1 avocado, diced
6 slices of bacon, cooked and crumbled
1/2 cup of goat cheese crumbles
Toss together in a large bowl and serve with citrus vinaigrette.
Citrus Vinaigrette
1/3 cup orange juice
1/4 cup white balsamic vinegar
1 Tbsp. honey
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/3 cup olive oil.
Whisk together and serve.
