Quick Fall Salad with Apples, Almonds, Chickpeas & Rosemary

  
Salads get neglected this time of year. Because it’s getting cold, so who wants to eat a salad, right? Soup is clearly the hot new bachelor around town (hot.. Get it?) So, yes, I’m sure you’re not too stoked about a salad posting, but trust me, this one is still hearty and filling and has all the right colors for the season. An Autumn salad!

 I’ve been all about the apple-balsamic combo for ages (see my post  Fig, Apple and Almond Balsamic Bowl for a breakfast homage to the same flavors) but this time I added rosemary – purely because I just dried some and wanted to use it – and it is awesome.  

And just to get you in the mood, here’s a pic of the view from my porch this morning. Am I actually going to miss the Midwest??

  
Quick Fall Salad with Apples, Almonds, Chickpeas & Rosemary


Ingredients:

Large handful of spinach, 1 to 1 1/2 cups

1 small chopped apple

~6 grapes, halved

1/4 cup whole almonds

Small handful of chickpeas

Small handful of roasted sunflower seeds (or pumpkin!!)

~ 5 green beans, cut into halves or thirds

~ 1 tablespoon Olive oil

1 – 2 tablespoons Balsamic vinegar (I put closer to 2 ’cause I really love the flavor)

Black pepper

Dried rosemary 

Method:

You don’t need me to spell it out, right? Assemble all the ingredients as you want! Then drizzle with a teensy bit of olive oil and a bigger bit of balsamic vinegar and sprinkle with black pepper and a bit of dried rosemary. You don’t need much rosemary – between 5 and 10 of the dried leaves. Just go easy on the dressing at first – you can always add more. Taste and adjust and enjoy. πŸ™‚
   
 

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