Harvest Salad

When the vegetable drawers were almost empty and it seemed there was nothing left for salad making, I created this. We loved it! Lots of crunch, even on the second day. It’s a keeper.

Serves 4

Ingredients:

• 1 stalk organic celery, diced ¼ inch
• ⅓ – ½ English organic cucumber, diced finely
• ½ bunch organic parsley, minced
• 2 medium organic carrots, grated
• 1 medium or large organic watermelon radish, sliced thinly into rounds, stacked, and sliced into matchsticks
• 2 Tbsp organic pomegranate seeds
• 2 Tbsp pumpkin seeds, toasted

Maple Dijon Dressing

• ¼ cup extra virgin olive oil
• 2 Tbsp raw apple cider vinegar
• ½ tsp dijon mustard
• 1 tsp maple syrup
• ¼ tsp unrefined salt

Directions:

Put the celery, cucumber, parsley, and carrots into a bowl. Cut the watermelon radish matchsticks in half, and add them to your salad bowl with the other vegetables; then add the pomegranate seeds. Whisk together the dressing ingredients in a small bowl. Toss the salad with the dressing, and top with the toasted pumpkin seeds.