Crisp Harvest Salad with Curry Vinaigrette Crisp Harvest Salad with Curry Vinaigrette

Food styling by Christopher St. Onge | Prop styling by Catherine Doherty Image by: Angus Fergusson

A light, crisp starter filled with a selection of harvest veggies and fruit adds a welcome touch of freshness to a family feast. For the best texture, add the vinaigrette immediately before serving.

  • Prep time 25 minutes
  • Total time 25 minutes

Ingredients

Curry Vinaigrette:
Salad:

Method

Curry Vinaigrette: In large bowl, whisk together shallot, lemon juice, honey, curry powder, salt and pepper. Whisk in oil in thin steady stream until combined.

Salad: Using spiral vegetable slicer, cut zucchini, beets, carrots and apple into long ribbons. Add to vinaigrette; toss to coat. Stir in pepitas.

Tip from The Test Kitchen: Don't have a spiral vegetable slicer? Use a food processor or a mandoline to thinly slice the veggies.

Makes 10 to 12 servings.

Nutritional facts Per each of 12 servings: about

  • Fibre 2 g
  • Sodium 101 mg
  • Sugars 8 g
  • Protein 2 g
  • Calories 98
  • Total fat 5 g
  • Potassium 349 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g

%RDI

  • Iron 6
  • Folate 30
  • Calcium 2
  • Vitamin A 32
  • Vitamin C 18
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Lunch & Dinner

Crisp Harvest Salad with Curry Vinaigrette

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