By Cal Orey
If you’re a local you know during shoulder season it can be warm and chilly. It’s best to go with the flow and enter slowly with hot and cold foods so you keep your sanity! This is a Sierra-inspired salad and hot beverage for fall.
1 cup kale, chopped
1 cup baby spinach, chopped
¼ cup walnuts or pecans, chopped
1/2 cup fresh or dried cranberries—yes!
2 tablespoons sliced red onion (optional)
Parmesan cheese, shavings or shredded
1/4 cup chunks of cooked salmon (optional)
Vinaigrette: You can buy a fruity all-natural bottled dressing or make your own. Mix ½ cup olive oil, 3-4 tablespoons red wine vinegar, ½ teaspoon Dijon mustard, and a bit of honey and dash of pepper. Chill in fridge.
In a bowl, combine greens, top with nuts, berries, onion, and cheese. Whisk up and drizzle dressing over your salad mixture. The salad bowl serves 1-2.
Okay. I know a clean salad with real food isn’t a pumpkin pie or apple cake with cream cheese frosting--but this is just as sweet and better for you. Pair your greens--trust me--with a mug of hot apple cider with a cinnamon stick. Or brew a cup of pumpkin spice tea and warm up the scent of autumn!
The bottom line: Fall doesn’t have to be the time to pack on pounds or be sedentary. The more you get used to eating a healthful salad with fall time fruits and vegetables, the more energized you’ll feel, keep seasonal change (cold, flu) woes at bay so you can go do it—outdoors and indoors.
— Cal Orey, M.A., is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, Tea, Superfoods, Essential Oils) published by Kensington. (The collection has been featured by the Good Cook Book Club.) Her website is www.calorey.com