Autumn Rainbow Salad

with creamy cranberry tahini dressing

autumn rainbow salad

Even though I’m a full-on summer girl, there are many elements I can appreciate about fall. If you are a full-on fall girl, I’m sure you already know what all those things are.

Today, I’m just gonna focus on the gorgeous fall colors — and a little bit on fall produce. Pomegranates. Persimmons. Potatoes that are sweet. I could have said sweet potatoes, but I wanted to keep on with the P-words.

Anyway…this salad is just full of bright, happy fall colors. Oranges and reds and yellows.  I wanted to call this a fall foliage salad, but that sounds rather unappetizing.  Like I just went outside and raked up the yard onto your plate. I wouldn’t do that to you. What I did do is swirl up some fall goodies and then drizzle them with a pretty pink vegan dressing.

fall rainbow salad

I’ve been going to town with my spiralizer, especially with beets. I still like juicing beets, but spiralizing is easier and less messy. I hand squeeze, which means my table always looks like a crime scene when I’m done. Also, eating beet noodles is FUN. Dinosaur-shaped cereal kind of fun.Yeah, I said that. Besides, dinasaur-shaped cereal is rather….um, what’s the taste equivalent of monochromatic? Monopalatic? Monosaporic? I dunno.

I know I chatted about the dressing already, but this sauce is so good that it deserves more words. I’ve made it again and again. First, I’m in love with the pretty color. It’s made with seasonal goodies (cranberries) and is all good and creamy, even though it just has 1/4 cup of tahini.  I adore foods with multi-layer flavors, and this definitely qualifies. It’s sweet and and tart and nutty and addictive enough to eat with a spoon.  Which of course I did.

fall rainbow salad

Autumn Rainbow Salad

Ingredients

  • a 1 lb sweet potato
  • 3 medium-large beets
  • 10-14 mini bell peppers
  • airils from 1 pomegranate
  • 3 fuyu persimmons
  • 6 handfuls of dark greens, like kale
  • for the dressing
  • 2 cups of cranberries
  • 1 1/2 cups of water
  • 6 tbsp brown sugar
  • 1/4 cup tahini
  • 1/2 cup lemon juice
  • 2 tsp sumac
  • salt to taste

Instructions

  1. Spiralize the beets on the finest noodle setting and the sweet potato on the thickest noodle setting
  2. Slice up the persimmons and the peppers
  3. Microwave the sweet potato noodles until desired texture is reached. I like mine soft, so I put mine in for 6 minutes. If you like them crispier, microwave them for 2 minutes
  4. Wilt the kale greens in the microwave for 2-3 minutes.
  5. Divide the ingredients among all serving plates
  6. for the dressing
  7. combine the cranberries, water, and brown sugar in a small saucepan. Cover and bring to a boil over medium-high heat.
  8. Once boiling, uncover and reduce heat to medium
  9. Allow to simmer until thickened, about 5-7 minutes
  10. Allow to cool.
  11. Add remaining ingredients and blend until smooth
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fall-flavors-salad

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