Fall Harvest Salad

A combination of Autumn ingredients comes together to create this Fall Harvest Salad featuring pomegranate seeds, squash, blue cheese and prosciutto. The salad features both tasty ingredients and a healthy dose of Elderberry Syrup in the dressing!

Fall Harvest Salad

Salads are one of those meals you can enjoy any time of the year. They are a versatile dish you can change up with the seasons featuring fresh produce or ingredients, proteins, beans, lentils, pasta, rice, nuts, seeds, dried fruit and fresh herbs. My mom always used to add fresh dill and other herbs to her salad inspiring me to do the same.

How Do You Make A Salad Dressing

The elderberry syrup salad dressing uses the four main elements of a dressing: extra virgin olive oil (oil), white balsamic vinegar (acid), Elderberry Syrup (sweet) and salt + pepper (salt). While elderberry syrup is not that sweet, it definitely brings the sweet element and is as healthy as using maple syrup or honey.

A fifth element involved in making salad dressings, (aromatic) can include shallots, chives and herbs. Do try different combinations to see what you like!

Salad Ingredients

Our salad ingredients are a combination of ingredients that scream Autumn. We’ve included squash, pomegranate seeds, smokey gorgonzola cheese, slightly bitter escarole & arugula and salty prosciutto. This combination of flavours is perfect for your holiday table!

What About Elderberry Syrup

With colds and flu’s already circulating through schools, offices and our house (tis the season), we have been taking the syrup regularly to keep our immune systems healthy, boosted and ready for travel to Indonesia next month.

Elderberries are a natural anti-inflammatory and high in flavonoids (plant-based antioxidants). It’s these flavonoids that help prevent damage to the body’s cells and boost the immune system.

Studies show elderberries are known to be effective in treating colds and flu. That’s why we like to have Feel Good Syrup on hand is an easy go to for whatever ails you.

Feel Good Syrup

Feel Good Syrup continues to expand their syrup offering throughout Western Canada making it easier to find and purchase the product. Just this month Feel Good Elderberry Syrup became available to purchase at Blush Lane Organic Market in Alberta.

In addition look for it at Amaranth Foods, and via Spud.ca. Be sure to follow the Feel Good Syrup website for updates on new retail locations as they come on board and company news, plus recipes!

PRO TIPS:

If you don’t have Elderberry Syrup and still want to make this salad, take either raspberry or strawberry jam and dilute it with a little water to a runny consistency. You can strain it (or not) until you get roughly two tablespoons worth. Also try a plum jam which will not require straining.

Seasonal Salads You Might Enjoy

• Winter Brussels Sprout Slaw with Pancetta includes thinly sliced brussels sprouts and pears.
• Blueberry & Halloumi Quinoa Salad with Charred Corn incorporates fresh summer blueberries and local fresh corn for a Summer Salad

We are working in collaboration with Feel Good Syrup on this post. All opinions, views expressed and recipe development are, as always, my own.

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Fall Harvest Salad

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Servings: 4

Calories: 440kcal

Author: Wanda Baker

Ingredients

• 2 cups escarole
• 2 cups arugula
• 1 cup butternut squash cut into small cubes and roasted
• 1/3 cup toasted hazelnuts
• 1/2 cup pomegranate seeds
• 100 grams or a couple slices prosciutto the good stuff
• 1 honey crisp apple cored and sliced thin
• 160 grams smoked gorgonzola crumbled
• Dressing
• 2 tbsp Feel Good Syrup
• 2 tbsp extra virgin olive oil
• 2 tbsp white balsamic vinegar
• sea salt & cracked black pepper to taste

Instructions

• Tear up your escarole and add to bowl or platter with arugula. Scatter on squash, hazelnuts, pomegranate seeds, prosciutto, apple and gorgonzola.
• Whisk together feel good elderberry syrup, extra virgin olive oil, white balsamic vinegar, salt and pepper until thick and creamy.
• Pour dressing over salad and serve.

Notes

To roast squash, toss with olive oil, salt and pepper and roast on parchment lined baking sheet in 375 F degrees oven for 20-25 minutes or until tender and lightly browned. To roast prosciutto, put slices on parchment paper lined baking sheet and bake for about 10 minutes in 350 F degrees heated oven. Remove, let cool and break up.

Nutrition

Calories: 440kcal | Carbohydrates: 19g | Protein: 14g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 736mg | Potassium: 564mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4830IU | Vitamin C: 15.3mg | Calcium: 271mg | Iron: 1.5mg