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Fall for Winter Salad

Yields: 6 Servings    |    Serving Size: 163.44 grams
Calories 157.94, Fat 8.65g, Saturated Fat 1.02g, Cholesterol 0.0mg, Carbohydrates 17.86g, Dietary Fiber 4.29g, Total Sugars 10.37g, Protein 4.48g, Sodium 254.67mg


  • 1 cup fresh beets, sliced
  • 1 1/2 cup frozen edamame
  • 1 large fresh bartlett pear
  • 1/2 cup fresh fennel, bulb, sliced
  • 1/4 cup fresh basil leaves, chopped
  • 2 cup fresh red cabbage, shredded
  • 3 cup fresh arugula
  • 1/4 cup white wine champagne vinegar, 50 grain
  • 2 tbsp. fresh shallots, chopped
  • 1 tbsp. clover honey
  • 1 tbsp. dijon mustard
  • 1/2 tsp. Kosher salt, coarse
  • 1/2 tsp. ground black pepper
  • 3 tbsp. extra virgin olive oil, Tuscan, unrefined


Defrost the edamame and set aside. Peel the beet and cut to a medium dice.

Quarter the pears, clean the seeds and cut into a medium dice.

For the fennel remove the stalks, cut the fennel in half and remove core, then cut into a medium dice.

In a medium bowl combine all the ingredients for the vinaigrette and fold in all the diced vegetables.

Shred the cabbage and combine with the arugula.

Divide the cabbage mixture into 6 plates and scoop the salad on top.