We’re getting fancy up in here! But not really, because this dish is actually so simple to make and super fall reset-friendly. You can make any dish more health-conscious and nourishing by simplifying the ingredients, cooking with love and really filling your plant with color. This perfect little salad is filled with color and bursting with flavor. You’re basically eating fall on a plate and it’s such a delight to cook and enjoy.
Fennel is an interesting root veggie with a peak growing season in fall and winter during the cooler months. It’s light licorice flavor and crunchy texture is surprisingly addicting and works beautifully with roasted veggies or other savory dishes. It can also be used in stews and soups or act as a red on your favorite protein dishes. The vitamin and mineral content in fennel helps to build and support bone structure as well as support a strong metabolism.
1 bulb of fresh fennel
1 head of organic kale
3 large red beets
⅓ cup walnuts
1 tsp Green Dream Savory Blend
1-2 tbsp EVOO
Cut and roast beets for 25 min. at 400℉. While that roasts, chop up your kale and fennel then set aside. Spiralize 1 zucchini and set aside. Saute fennel and kale for 5 min. in a healthy dose of EVOO. Pull beets from oven and combine all ingredients in a bowl, toss with Green Dream Savory Blend, plate and enjoy!
What are some of your favorite superfood salads to make using seasonal veggies? Share with me in the comments below or tag your creations on Instagram using #PhilosophieLove or #PhilosophieSuperfoods!