Salad as a meal feels like a summer thing: the kitchen stays cool, the crisp lettuce refreshes and the lightness won’t weigh you down in the heat. But that doesn’t mean a bowl of greens should be left off the menu for the remaining three seasons. With colorful fall fruits and hearty spinach leaves, this nutritious dish celebrates everything autumn and is a nice change of pace from the heavier soups and stews that start showing up on the table in September.
Ingredients
Dressing
¼ cup balsamic vinegar
1 Tbsp. coconut oil
Salad
2 persimmons, chopped
1/3 cup pomegranate arils
1 pear, chopped
8 oz. mozzarella balls, halved
Baby spinach
2 cooked chicken breasts, chopped
Directions
- In a small bowl, mix together dressing ingredients.
- In a large bowl, combine all salad ingredients.
- Pour dressing over salad, toss and serve!