Thanksgiving is not a very common tradition over here in Germany but I absolutely love the idea of giving thanks to people I love through healthy and vibrant food. Wait, now that I think about it…that’s actually my everyday business. I made this Fall Harvest Salad for my blogger babes at the New Moon Club.
In case you didn’t know, The New Moon Club is the other local Leipzig based blog I write for if I am not busy creating sweets for When Sweet Becomes Healthy.
There are many reasons you should give this queen of a salad a whirl:
It is a seasonal salad, so throw in all the veggie and fruit that are ripe right now. Since it is October, the salad is boosting roasted pumpkin, mushrooms, potatoes, capsicums, rocket and an abundance of herbs.
It is a colorful salad combining a rainbow of vitamins, healthy fats and heaps of protein. With the herbs and water cress you add super nutritious micro greens to the whole mix. You will also find that the salad gets a tangy sweetness with the cranberries and a real bite with the almonds. All the flavors and textures you could ask for in one abundance salad.
It is a belly-filling salad. The potatoes and pumpkin slices are super filling and won’t leave you hungry. Plus if you add some raw or wholemeal cracker like I did, it almost feels like a taco salad. So don’t worry this salad won’t fill you up, it is definitely a whole meal!
Fall Harvest Salad
- 1 small squash
- 300 g small potatoes
- 1 bunch lettuce
- 2 handful mini tomatos chopped
- 100 g rocket salad
- 150 g black olives
- 60 g cranberries
- 300 g mini capsicums
- 400 g chanterelles
- 1 handful pistachios geröstet
- 1 handful almonds geröstet
- 1 handful pomegranate seeds, edible flowers, water cress, raw crackers, herbs such as basil, lemon balm, parsley
- Cut the pumpkin into slices, halve the potatoes and bake both at 175°C for 20 minutes.
- Wash salad and rocket, chop generously and arrange on a large platter.
- Fry chanterelles and mini peppers with salt and pepper and leave to cool.
- Arrange the baked pumpkin slices, potato halves, fried mini peppers and chanterelles on top of the salad.
- Cut the tomatoes in halves and arrange them with the olives as well.
- Lightly roast the almonds and pistachios in a pan and sprinkle on to the salad. If you like, you can add a little more glam and sprinkle your salad with edible flowers, water cress and other herbs.
- As a finish, I have added a bunch of raw vegan mini crackers to the side of the salad.
For a German version of the Fall Harvest Salad recipe, click here.
For more cozy fall recipes, make sure to. check out my No-bake Pumpkin Donuts with Cookie Butter Stuffing, my Halloween Apples, Sugarfree Brownie with Caramel Frosting, and my collection of healthy Christmas cookies!