Want to make a tasty salad from fresh fall harvest fruits and vegetables?
Learn how to prepare one of my favorite fall inspired salad recipes that’s easy and delicious.
Today we’re going to make the fall harvest salad. Now this salad meets all three of the requirements that I have for every dish and it’s an amazing way to introduce new fall foods to your family that they probably don’t eat very often.
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Treasures of Health Cookbook:
2 quart bowl that I mix in all the time:
Real Salt:
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How to Make a Perfect Harvest Salad for Fall
So let’s get started. This is the fall harvest salad, also known as the harvest salad and it’s in my healthy treasures cookbook. In fact, this recipe was an accident actually. We were having a tasting contest in one of my cooking classes and with the treasures of healthy living Bible study, and when we were done, we had all these ingredients after the tasting contest and so we just threw them together into a slaw. So I’m going to start putting this together. I’m starting with some purple cabbage that’s nicely shredded. There’s a lot of shredding in this in this recipe, and especially if you do the class in the treasures of healthy living Bible study, I have like 12 vegetables.
Healthy Salad Recipe for Fall – Key Ingredients
This is why you’ve got to have an automatic shredder to make things fast and easy. Next, we’re going to add some beets, which you just use unpeeled and shredded. Beats do need to be organic. That’s very important. Now for beets, they too that I’m adding some raw shredded sweet potato. You may be surprised you could have these vegetables shredded up and put it in a container, a tightly sealed container in your refrigerator.
And it could sit there all week and you could just keep grabbing, you know, a handful that put on a salad. I’m gonna go ahead and add some carrots.
Now the dressing that we’re going to put on here is going to have some lemon juice, some Bragg’s liquid aminos, some olive oil or whatever oil is your favorite. We’re going to combine that. It does have a little bit of sweetener. You could use a little bit of honey or maple syrup.
So I would just stir these up. Now while I’m mixing this up a little bit, I’ve already added some salt and I’m going to put a link to my favorite salt down below because it has such a delicious flavor. It’s very little processed, which is important. And then with pepper, I always want you to, to make it yourself, right?
I want you to just get a pepper grinder because this is a much fresher pepper flavor rather than that pre-ground pepper that we probably, that you might have grown up on like so did I.
Now in the recipe book, it also calls for turnips, so I’ve got to turn up here. These are once again, so far we’ve got the cabbage, we got the turnip, we got parsnips. These are all part of the cruciferous and if you have not watched my cruciferous vegetables videos, then I don’t know where you’ve been because those are the most important foods that I could share with you that also share about the Christ and the crucifixion and cancer.
Parsnips are part of the carrot family. I could, I could peel this and shred it in here and add it to my dish and that would taste amazing. I threw in some beats here and all of this just makes a delicious salad. Now I kind of went light on the amount of ingredients, but you can see it already grew into a big salad, so I’m going to add some green onions. You could also use shallots and I’m going to have some coconut, some currants.
Now you could add any nuts to this. I’ll add the slivered almonds, but today we’re going to go ahead and add some Sesame seeds. Sesame seeds are really good for your digestive system. They help to feed the good microbiome, the good bacteria to kill, and then that is your defense. That’s your own natural defense that God designed for you to have.