This colourful concoction is the perfect bridge between summer and fall eating. The cool and crunchy salad is still suitable for the warm weather of September, but the cabbage, beets, carrots and pears embody all that is representative of fall flavours. And seeing that autumn will officially arrive in less than three weeks, I'm happy to know that my salad eating days will continue for a little while longer, thanks to a dish that makes excellent use of seasonal produce.
I'm currently making plans to swap the pears for apples and the pumpkin seeds for toasted pecans, and I'm tempted to test using shredded butternut squash in lieu of the beets. The options are endless and suffice it to say that salad isn't going anywhere right now, even if summer is.
Shredded Rainbow Salad
adapted from Everyday Food Magazine (and Jamie Oliver)
For the salad:
- 2 medium raw beets, trimmed, scrubbed & quartered
- 1/4 red cabbage, quartered
- 2 large carrots, peeled & trimmed
- 1/4 white cabbage, quartered
- 1 pear, quartered and core removed
- 1 cup pumpkin seeds
- 2 handfuls curly parsley, roughly chopped
For the dressing:
- 1/4 cup olive oil
- 1 heaping teaspoon grainy Dijon
- 1 tablespoon lemon juice
- 1 tablespoon honey
- salt and pepper
Put the coarse grater attachment into a food processor, and push the ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage and pear.
Place the oil, mustard, lemon juice and honey in a small bowl and whisk together. Season with salt and pepper and stir.
Turn the vegetables out onto a platter in order to achieve a rainbow of colors. Top with pumpkin seeds and parsley and lightly dress with the vinaigrette. Toss to combine. Add more dressing if needed, and serve immediately.