Summer is fading, but the shades of autumn certainly aren’t!
Vibrant fall foliage and wonderful, colorful, flavorful garden goodies are still to be enjoyed. At the same time, fall seems to trigger my craving for roasted nuts, which can be roasted indoors or out. For this salad, I used hazelnuts, but almonds, pecans or walnuts would never do you wrong. In addition, I used raw beets, but why not go wild and roast the corn, beets and carrots too?! Happy Autumn!
Awesome Autumn Salad (serves 4) by Susan Greeley, MS, RDN
2 heads leaf lettuce (red and green), washed and torn into small pieces
1 large fresh beet, peeled and cut in small pieces
1 carrot, peeled & grated
1 avocado, peeled & cut in small chunks
1/3 cup frozen corn, rinsed to thaw and drained
1/2 cup jicama, cut in small pieces (optional)
1/4 cup fresh chives, chopped finely
1/4 cup roasted hazelnuts
Place the hazelnuts on a foil-lined baking tray. Roast in oven at 400 degrees for about 8 minutes, or until browned and skins begin to peel off. Remove and place in a kitchen towel to rub off the skins. Roast extra ones to use in other salads or for fish and pasta dishes.
Combine all salad ingredients in a large bowl and toss well with Lime Dijon Dill Dressing.
Lime Dijon Dill Dressing:
In a blender combine 1/3 cup olive oil, juice of 2 limes, 1-2 garlic cloves, 2 tsp Dijon mustard, pinch sugar, 2-3 Tb fresh chopped dill, dash of salt & pepper.
Blend for 20 seconds, until slightly creamy. Drizzle over salad, toss well and enjoy!
