As the season transitions from summer to fall, this salad makes a tasty and healthy side dish for your autumn meals.  A combination of nutrient-dense seasonal produce, nuts, and raw cheese; these autumn flavors are sure to nourish the body and soul.  To make this salad into an easy meal, simply add some pasture-raised chicken and bacon. 

INGREDIENTS

Salad

One bunch organic kale

2-3 medium-sized beets

1 organic apple, honeycrisp and pink lady are our favorites

1/2 cup walnuts, preferably sprouted

1/3 cup raw blue cheese, preferably from grassfed cows

Dressing

1/3 cup organic balsamic vinegar

3/4 cup avocado oil

2 tablespoons dijon mustard, homemade or store-bought 

2 tablespoons mayonnaise, homemade or store-bought 

1 clove garlic, peeled

1 tablespoon raw honey, maple syrup, a scant teaspoon green stevia powder, or 15-20 drops liquid stevia

1/2 teaspoon unrefined salt

a handful of fresh herbs such as parsley or basil (optional) 

Preheat the oven to 425 degrees.  Peel, quarter and slice your beets and arrange them in a 9x13 inch baking dish.  Dot the beets with grassfed butter or coconut oil and sprinkle with unrefined salt.  Bake for 20-30 minutes, or until beets start to caramelize.  Remove from the oven and let cool.

While the beets are roasting, trim the stems from the kale and thinly slice the leaves.  Core and slice the apple.  In a large bowl, place the kale, walnuts, beets, apple, and blue cheese.  Assemble the dressing by placing the dressing ingredients into a high-speed blender and pureeing or whisking together in a small bowl.  Pour desired amount of dressing over the salad and serve.