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Autumn Chopped Salad

Chef Tal Ronnen
  • 25 minutes
  • Serves 5

INGREDIENTS

1 pound

Baby arugula (6 cups)

2

Kohlrabi, peeled and diced to quarter-inch cubes

2

Persimmons, diced into quarter-inch cubes

2

Honey crisp apples, diced into quarter-inch cubes

1/2

Red onion, thinly sliced

1/2 cup

Fresh pomegranate seeds

1/4 cup

Crushed Marcona almonds

1 1/2 cups

Fresh mint leaves, coarsely chopped

1 Tbsp

Flat-leaf parsley leaves

1/4 cup

White balsamic vinegar

2 cloves

Garlic, coarsely chopped

1 small

Shallot, coarsely chopped

1 tsp

Light brown sugar

1/2 tsp

Kosher salt

1/2 tsp

Freshly ground pepper

3/4 cup

Grape seed oil