Arugula-Kale Harvest Salad

Name: Arugula-Kale Harvest Salad
Yield: 6 serving(s)
Ingredients: 8 c. arugula; 2 c. kale; 1 1/2 c. avocado; 3/4 c. thinly sliced carrots; 3/4 c. chopped cooked butternut squash; 1/2 c. sliced apple; 1/2 c. sliced bell pepper; 2 oz. salami; 1 c. croutons; 1/4 c. extra-virgin olive oil; 1 tbsp. Dijon mustard; 1/8 tsp. sugar; 1/2 tsp. Kosher salt; 1/2 tsp. Freshly ground black pepper; 3 tbsp. lemon (or lime) juice; 1 tbsp. vinegar (red wine, sherry, champagne, cider or white balsamic); 1 finely chopped small shallot (or garlic clove or green onion)

By The Good Housekeeping Test KitchenPublished: Sep 12, 2016

arugula kale harvest salad in a bowl with serving utensils

Mike Garten

Yields:

6 serving(s)

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Add autumn's bounty to greens for a seasonal salad.

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Ingredients

Salad

8 cups arugula
2 cups kale
1 1/2 cups avocado
3/4 cup thinly sliced carrots
3/4 cup chopped cooked butternut squash
1/2 cup sliced apple
1/2 cup sliced bell pepper
2 oz. salami
1 cup croutons

Vinaigrette

1/4 cup extra-virgin olive oil
1 Tbsp. Dijon mustard
1/8 tsp. sugar
1/2 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
3 Tbsp. lemon (or lime) juice
1 Tbsp. vinegar (red wine, sherry, champagne, cider or white balsamic)
1 finely chopped small shallot (or garlic clove or green onion)

Directions

1. Step 1Make Salad: In a large bowl, combine arugula, kale, avocado, carrots, butternut squash, apple, bell pepper, and salami.
2. Step 2Make Vinaigrette: Whisk olive oil, Dijon, sugar, salt, and pepper with lemon juice, vinegar, and shallot. (Makes about 2/3 c.)
3. Step 3Add just enough vinaigrette to salad to lightly coat, tossing. Garnish with croutons.

Nutritional Information (per serving): Calories 140 Protein 4g; Carbohydrate 13g; Total Fat 8g; Saturated Fat 2g; Dietary Fiber 3g; Sodium 305mg.

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