A Warm Fall Salad

Becoming a member of a CSA has exposed me to fruits and veggies that I would have shied away from. The veggies this time of year, Brussel sprouts, beets, unique squashes… these foods I am unfamiliar with force my creative juices to dive deep. I had to release the memory of my father forcing me to try pickled beets when I was five and my mother’s insistence that I couldn’t leave the table until I had eaten her boiled Brussel sprouts! (I fed them to the spider plant she had lovingly placed in her homemade macrame planter.) I tapped my OC friends in the collective Facebook hive, added my own twist, and voila! This warm, fall salad is full of unique and robust flavor. I hope you enjoy it as much as we did!


5 beets, scrubbed and diced
1 large red onion, diced
20-30 Brussel sprouts, halved
2 yams or sweet potatoes diced
2 Tbsp. balsamic vinegar
¼ Cup sunflower oil
2 tsp fine sea salt
½ can of black beans, rinsed
1 red pepper, finely diced
6 strips of bacon, cooked and crumbled

Dijon vinaigrette:
1 Tbsp. Dijon mustard
3 Tbsp. white wine vinegar
2 garlic cloves, minced
½ tsp fine sea salt
1/8 tsp fresh ground pepper

Preheat oven to 350’. Place beets, onion, Brussel Sprouts and yams in large bowl. In a small bowl, whisk balsamic vinegar, sunflower oil and 2 teaspoons of sea salt. Toss veggies with the vinegar and sunflower oil. Place on cookie sheet and roast in oven for 45 minutes.

Place roasted veggies in large bowl. Add black beans, red pepper and bacon crumbles. Add Dijon vinaigrette and toss. Enjoy the fall flavors!

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