“Root of it All” Salad Recipe

In News by Melissa Crispell

Serves 2


1 small apple sliced very thin
1 C roasted beets, cubed
1 large carrot, shaved in ribbons
2 radishes shaved
1 avocado split in half and sliced
Microgreens or herbs for garnish


½ C avocado oil
¼ C Cider vinegar
2 tsp Dijon mustard
2 cloves garlic, mashed
½ lemon, juiced
Salt & Pepper to taste

Mash garlic, squeeze lemon juice and add all other ingredients.  Whisk until fully combined and dress salad.  Feel free to add herbs that you have on hand to for a lighter, fresher taste.

Spiced Candied Walnut Pecan Crumble (for topping):
(make ahead and store in a cool dry place for up to 30 days)

2 C pecans and walnuts combined

½ C sugar (I used the organic raw sugar)

¼ C oats (I used McCann’s steel cut)

1 tsp cinnamon

½ tsp vanilla

Place sugar in medium sauce pot on stove with med-high heat.  Once the sugar begins to melt stir in oats and nuts until fully combined and sugar is syrup consistency.  Turn off heat add vanilla and cinnamon and stir again until fully combined. Pour the mixture onto a greased/lined baking sheet and spread out to cool. Once cooled store in a glass jar in a cool dry place for up to 30 days.

Put it all together:

  1. Cut, slice, shave all vegetables (except avocado) and place in a large bowl.
  2. Toss with your homemade dressing mixture.
  3. Plate your salad and sprinkle on your candied crumble.
  4. Garnish with avocado and microgreens or other herbs you have on hand.

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