Easy Fall Salad
A colourful and nutritious salad that is perfect for Fall but can be enjoyed any time of year!
Course: Salad, Side Dish
Cuisine: All
Keyword: cabbage, fall, salad
Servings: 6 to 8
Calories: 176kcal
- 1 small sweet potato
- 1 large carrot shredded
- 4 medium radishes shredded
- ½ fennel bulb trimmed and cored. Cut into quarters and sliced thinly
- 3 cups red cabbage thinly sliced (about ¼ of a cabbage)
- ½ cup chopped parsley
- 2-3 handfuls of arugula
- 4-6 tablespoon fresh lemon juice, about 2 lemons
- 5 tablespoon extra virgin olive oil
- Salt and pepper to taste
- ¼ cup toasted pumpkin seeds or as needed
Preheat oven to 400° F. Peel and dice sweet potato into ½-inch cubes. Roast for 20 minutes or until softened. Let cool.
Remove core and thinly slice cabbage and fennel using a mandoline slicer or a sharp knife. Shred the carrots and radish using a grater. Mix together shredded carrots, radishes, fennel, cabbage, parsley, arugula, and cooled sweet potato in a large bowl. Drizzle with olive oil and fresh lemon juice. Mix well and add salt and pepper to taste. Just before serving, top with toasted pumpkin seeds.
STORAGE - This salad will keep covered, in the fridge for 5-7 days.
NUTRITION FACTS - Please note that these calculations are an estimate only and have not been approved by a registered dietitian. I use an online nutritional calculator from My Fitness Pal to calculate the numbers.
Serving: 1serving | Calories: 176kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 366mg | Potassium: 340mg | Fiber: 3g | Sugar: 4g