Rated 4.8 stars by 12 users
Category
Salad, Lunch
Servings
6
Prep Time
20 minutes
Cook Time
30 minutes
Calories
383
As customizable as it is cozy, this delicious salad combines the season’s best harvest—think crisp apples, buttery pecans, and creamy sweet potatoes—with a savory poppy seed dressing made from real ingredients you’ll love. It’s like a crisp fall day in a bowl! For a more substantial meal with an extra rich flavor, add goat cheese or feta and top with grilled chicken.
Ingredients
4 cups shredded lettuce
1.5 cups shredded Brussels sprouts
1 cup apple, chopped
3/4 cup red onion, thinly sliced
2/3 cup dried figs, chopped
2/3 cup pecan, chopped
- 1/2 cup dried cranberries
- 4 slices bacon
- 4 hard boiled eggs
- 2 large sweet potatoes, cubed
- 2 tablespoons avocado oil
-
Primal Kitchen Poppyseed Dressing, to taste
- Salt and pepper
Directions
Preheat your oven to 350°F. Lay the bacon on a sheet pan or in a baking dish and bake for 20-30 minutes, or until it reaches your desired crispiness. Allow the bacon slices to cool slightly and roughly chop them.
- While the bacon is in the oven, peel and cut the sweet potatoes. Toss them in avocado oil and a pinch of salt and pepper. Roast for 20 minutes, then toss or flip over with a spatula and roast for an additional 10-15 minutes, or until they are golden on the outside and soft on the inside.
- Heat a pot of water over medium-high heat on your stovetop. When the water comes to a boil, carefully drop in the eggs. Allow them to boil for about 10 minutes. Plunge the hard-boiled eggs into ice water and after they have cooled, peel and chop them.
- Place all of the ingredients except the sweet potatoes and eggs in a large bowl and gently toss together with the desired amount of Primal Kitchen Poppyseed Dressing and season with salt and pepper to taste. Fold in the sweet potatoes and chopped eggs and enjoy.
Recipe Note
Nutrition information calculated using Cronometer.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 383
- Carbs
- 42.4 grams
- Fat
- 21.8 grams
- Protein
- 9.4 grams
There’s something almost otherworldly about fall. The air is crisp and cool, the leaves bursting into a multitude of autumnal hues, and coffee lovers decked in checkered flannels and fur-lined boots lined up for magical pumpkin potions dusted with cinnamon and clove. Summer’s crisp, pink watermelon is on the wane and a new crop of fresh, seasonal fruits and veggies are ready to roll in.
Packed with cozy fall flavor-ites like butternut squash, figs, pecans, and cranberries, this mouthwatering fall salad is just what the season calls for. This isn’t your basic iceberg-and-a-sad-cucumber salad; this salad with poppy seed dressing is heaping with ingredients piled as high as a Halloween haystack. Shredded Brussels sprouts provide that earthy, crispy crunch that marries beautifully with the sweetness of the fall apple harvest, and bits of bacon and egg add a punch of protein.
This melange of magical ingredients comes together with the help of our creamy, no-dairy Poppyseed Dressing & Marinade. This rich, velvety vinaigrette is loaded with savory onion and poppy seed flavor, balanced by a light sweetness from organic date syrup, apple cider vinegar, and a hint of monk fruit extract. With a crave-worthy flavor and no gluten-dairy, or soy, it’s a delicious way to kick fall off for the whole family.
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