Harvest Haven Salad
Serves: Serves 4 to 6 as a starter or side.
  • 6 cups green leaf lettuce
  • ½ cup thinly sliced carrots*
  • ½ cup halved cherry tomatoes
  • ¼ cup peeled and very thinly sliced raw beets*
  • ¼ cup thinly sliced salad turnips*
  • ¼ cup thinly sliced radishes*
  • 3 tablespoons sunflower seeds
  • 2 tablespoon golden raisins
  • ¼ cup aged goat cheese, shaved with a vegetable peeler (or substitute with goat cheddar)
  • 1 crisp sweet apple, sliced (do this last - right before you mix your salad)
  • 1 segmented tangerine, optional
  • ½ cup apple cider vinegar
  • ½ tablespoon Dijon mustard
  • 2 tablespoons maple syrup
  • ½ tablespoon minced shallot
  • ⅓ cup grapeseed oil
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt
  1. Make the dressing. In a blender, combine the vinegar, mustard, maple syrup, and shallot and pulse until well incorporated and the shallot is liquefied. At medium speed, slowly drizzle in the grapeseed and olive oil to emulsify. Add the salt and adjust to your taste with a bit more maple syrup, vinegar or salt.
  2. Assemble the salad with the lettuce, carrots, tomatoes, beets, turnips, radishes, sunflower seeds, raisins, cheese, apple, and tangerine, if using. Toss with the dressing, as desired.
*I like to use a mandolin to thinly slice the veggies.
**Store extra dressing in the refrigerator for up to a week.
Recipe by Love and Lemons at https://www.loveandlemons.com/harvest-haven-salad-trip-madison/