We’ve hit that time of year when you want cozy oats for breakfast and then you’re hot by lunch and in need of a salad, and let me just be clear: I love it.
Fall is a favourite of many for good reason; The beautiful colours, the crunchy sound of leaves, the crisp change in the air. I’m trying really hard to focus on the present weather and not the looming winter! One of my favourite things about fall is that it always feels like a time to hone in and set some new intentions. Even now that I’m not in school I always buy a fresh planner and a fresh journal, and take some time to write down a few intentions for this new season. This year I’m focusing on health (surprise, surprise…) But there’s always room for improvements! Especially with everything going on in the world, taking care of yourself is the most important thing you can do!
I’m focusing on:
- Quality sleep! (At least 8-9 hrs/night)
- Lots of real, whole foods, fruits, and vegetables
- Making more foods from scratch and stocking the freezer for busy days so we don’t opt for take-out.
- More water, less caffeine & alcohol
- More reading, less screening
- Moving my body every day in some way or another
- Doing more of what makes me happy (sharing recipes, cooking, & creating!)
This is nice but what about this salad, you might be wondering?! Well, not much, other than it’s hearty, grounding, delicious, and a very nice transition between raw summer salads and warm winter soups. I hope you enjoy! And please, I’d love to know if you set any fall intentions as the seasons change! Please comment below and let me know đ
| Fall Apple & Wild Rice Salad | | Print |
- Dressing:
- 1 cup olive oil
- ⅓ cup apple cider vinegar
- 2 medium cloves of garlic-crushed
- 2 Tablespoons dijon mustard-grainy if you have it!
- 1 Tablespoon maple syrup or honey
- ½ teaspoon sea salt
- generous pinch of fresh ground pepper
- 6 cups/handfuls arugula or spinach
- ¼ cup pecans
- ¼ cup raisins or other dried fruit (cherries, figs, mulberries, cranberries all work well)
- 1 apple, diced
- 2 tablespoons thinly sliced red onion
- 1 cup wild rice
- For the dressing: Combine the olive oil, Apple Cider Vinegar, garlic, mustard, maple syrup, sea salt and pepper in a mason jar and shake/mix well.
- Divide the remaining ingredients between two bowls. Top with a few tablespoons of dressing (there will be leftover dressing!) and toss the salad until everything is coated. Enjoy immediately!
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