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Harvest Chopped Salad with Orange Ginger Vinaigrette

This hearty entree salad is a bounty of fall fruits and vegetables with a tangy homemade dressing.

Harvest Chopped Salad with Orange Ginger Vinaigrette Photo
Yield: Serves 4


  • 1 medium red beet, peeled and grated
  • 4 carrots, peeled and grated
  • 1 cup cooked quinoa
  • 4 ounces halved walnuts
  • 1 Granny Smith apple, cored and thinly sliced
  • 1 pear, cored and thinly sliced
  • 4 cups fresh greens (your choice of kale, spring greens, spinach, or other)

Orange Ginger Vinaigrette

  • 2 Tbsp. white wine vinegar
  • 4 Tbsp. extra virgin olive oil
  • 1 orange zested, 2 Tbsp. fresh juice
  • 1 tsp. ginger
  • 1/2 Tbsp. honey
  • pinch Kosher salt.


  1. Toss all of the salad ingredients together in a large bowl and set aside.

  2. Using a whisk or emulsifier, combine the vinaigrette, then toss with the salad and serve.

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