Fall Harvest Salad

Name: Fall Harvest Salad
Yield: Serves 4
Ingredients: 3 medium local golden or red beets, peeled and each cut into 6 wedges; 1 small local onion, cut into thin rings and separated; 1 head red leaf lettuce (organic if possible), rinsed and drained, torn into pieces; 1 clove local garlic, finely minced; Sea salt and pepper; 4 ounces feta cheese, crumbled; 1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano; 1 tablespoon walnut oil; 2 tablespoons extra-virgin olive oil; 2 teaspoons local honey; 3 tablespoons red wine vinegar; 3 tablespoons chopped pecans; 1 small organic local carrot, shredded; 3 tablespoons dried cranberries

Preparation info

Serves
4

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

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

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

Christmas
Autumn
Gluten-free
Vegetarian

Method

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.
Place the lettuce, onion, carrot, cranberries, garlic, and oregano in a salad bowl.
Using two wooden spoons, toss to combine. Drizzle the walnut and olive oils evenly over the sa