Crisp Fall Salad with Curry Vinaigrette Crisp Fall Salad with Curry Vinaigrette

Crisp Fall Salad with Curry Vinaigrette Image by: Angus Fergusson Author: The Canadian Living Test Kitchen

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

  • Prep time 25 minutes
  • Total time 25 minutes

Ingredients

Curry Vinaigrette:
  • 1 shallots , minced
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoon liquid honey
  • 1 teaspoon curry powder
  • 1/4 teaspoon each salt and pepper
  • 1/4 cup extra-virgin olive oil
Salad:
  • 2 zucchinis
  • 3 golden beets
  • 3 carrots
  • 1 apple
  • 2 tablespoons pepitas , toasted

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
  • Fibre 0.0
  • Folate 30
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32
  • Vitamin C 18
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crisp Fall Salad with Curry Vinaigrette

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