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??
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)
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. 🙂