Fall Harvest Salad

AuthorKathy Oliva!DifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

This salad is hearty and homey for a chilly fall night. With fresh roasted mushrooms and sweet beets, you can't go wrong! Prepare everything ahead of time and have it ready to throw together in a pinch!
Salad Ingredients
 4 cups spring mix
 ½ cup roasted mushrooms (I prefer baby portabellas but you can use any type)
 ½ cup canned beets (you can prepare your own if you prefer, canned are just easier)
  cup your local goat cheese if available
 ¼ cup roasted pepitas or sunflower seeds
Harvest Vinaigrette
 salt & pepper

1

Lets start by sautéing your mushrooms in a nonstick pan. Add 1 tbsp. of EVOO to your pan and wait for it to heat up. Add in your chopped mushrooms. Sprinkle with salt and pepper. Sauté for about 7 minutes or until mushrooms are cooked.

2

In a large bowl, add the spring mix. Then the mushrooms, and beets. Reserve the goat cheese and pepitas for later. You can serve the salad with freshly cooked mushrooms for a warm salad, or you can let them fully cool.

3

In a separate bowl, mix the Olíva! Wild Mushroom & Sage Olive Oil with the Olíva! Red Apple Dark Balsamic until emulsified.

4

Drizzle the vinaigrette over the salad and gently toss until the salad is evenly coated.

5

Sprinkle the goat cheese and the pepitas over the top and serve immediately. Enjoy!

Ingredients

This salad is hearty and homey for a chilly fall night. With fresh roasted mushrooms and sweet beets, you can't go wrong! Prepare everything ahead of time and have it ready to throw together in a pinch!
Salad Ingredients
 4 cups spring mix
 ½ cup roasted mushrooms (I prefer baby portabellas but you can use any type)
 ½ cup canned beets (you can prepare your own if you prefer, canned are just easier)
  cup your local goat cheese if available
 ¼ cup roasted pepitas or sunflower seeds
Harvest Vinaigrette
 salt & pepper

Directions

1

Lets start by sautéing your mushrooms in a nonstick pan. Add 1 tbsp. of EVOO to your pan and wait for it to heat up. Add in your chopped mushrooms. Sprinkle with salt and pepper. Sauté for about 7 minutes or until mushrooms are cooked.

2

In a large bowl, add the spring mix. Then the mushrooms, and beets. Reserve the goat cheese and pepitas for later. You can serve the salad with freshly cooked mushrooms for a warm salad, or you can let them fully cool.

3

In a separate bowl, mix the Olíva! Wild Mushroom & Sage Olive Oil with the Olíva! Red Apple Dark Balsamic until emulsified.

4

Drizzle the vinaigrette over the salad and gently toss until the salad is evenly coated.

5

Sprinkle the goat cheese and the pepitas over the top and serve immediately. Enjoy!

Fall Harvest Salad

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