Fall Harvest Salad


Gina Ferwerda joins Gayle Guyardo on Bloom with an amazing Fall Harvest Salad recipe.



1 cup peeled and cubed kohlrabi

1 cup peeled and cubed beets

1 cup peeled and cubed sweet potato 

3 tablespoons avocado oil

1 1/2 tablespoons house seasoning 


1/4 cup rice wine vinegar

2 tablespoons soy sauce 

1/2 teaspoon sugar

1 teaspoon minced garlic

1 teaspoon minced ginger 

1/4 teaspoon red pepper flakes 

1/2 teaspoon toasted sesame oil 

1/4 cup avocado oil

2 cups chopped kale

2 cups mixed greens

1 cup cooked quinoa 

1/4 cup feta cheese crumbles

Roasted Pepitas (recipe below)

Preheat oven to 400ºF. 


Add 3 sheets of aluminum foil to a baking sheet. Add cubed kohlrabi, beets and sweet potato to each piece of foil. Season with oil and seasonings, then roast for 15-20 minutes or until fork tender. Remove from the oven and set aside. (I like to keep the veggies separate while roasting; otherwise, the beets will turn the rest pink.)


In a small bowl, mix together vinegar, soy sauce, sugar, garlic, ginger and red pepper flakes. Drizzle in oils and whisk to emulsify the dressing. Set aside until ready to assemble.

Add 2 tablespoons of dressing to kale and massage well to soften the kale. 


Add kale and mixed greens to a large salad dish.  Add the roasted kohlrabi, beets and sweet potato, then top with quinoa. Drizzle on some dressing and sprinkle with feta cheese crumbles. Add roasted pepitas, if desired  


1/4 cup raw pumpkin seeds (pepitas)

2 teaspoons oil

1/8 teaspoon salt

1/8 teaspoon ground ginger

Preheat oven to 350ºF. 

Mix seeds, oil and seasoning together. Please seasoned seeds on a baking sheet and roast for 12-15. 

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