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+ servings
easy fall salad in a blue ceramic bowl with a side dish of toasted pumpkin seeds.
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5 from 13 votes

Easy Fall Salad

A colourful and nutritious salad that is perfect for Fall but can be enjoyed any time of year!
Prep Time30 minutes
Course: Salad, Side Dish
Cuisine: All
Keyword: cabbage, fall, salad
Servings: 6 to 8
Calories: 176kcal
Author: Andrea Mut

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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