Fall Harvest Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Serve this colorful salad for a bounty of healthful and delicious ingredients.


  • 3 medium local golden or red beets, peeled and each cut into 6 wedges
  • 1 head red leaf lettuce (organic if possible), rinsed and drained, torn into pieces


  1. Bring a covered medium pot of water to a boil over high heat. Add the beets and cook, uncovered, at a medium boil for about 20 minutes until fork-tender. Drain and set aside.
  2. Place the lettuce, onion, carrot, cranberries, garlic, and oregano in a salad bowl.
  3. Using two wooden spoons, toss to combine. Drizzle the walnut and olive oils evenly over the sa