the "cinderella" of salads

something about this salad does not yell *fall* to me (probably all the bright bursts of hot pink?!), but between the crisp kale, juicy jonagold apples, peppery watermelon radishes, we've got ourselves one autumnal dish. (just forgive me for the avocado...that 200% is neither seasonal, nor local)

so the real darling of this salad is the watermelon radish. i <3 that the kitchn describes this pretty little heirloom brassica as the "cinderella" of vegetables. be forewarned, they taste nothing like watermelon, but rather they're a bit peppery and spicy, and add such a good crunch.

although my recipe below tosses them into a pretty in pink salad, you can also pickle 'em or eat them raw. when i pick some up during my next farmers' market haul, i'm thinking i'd love to thinly slice some up and put on thick toast with hummus or avocado.

i packed this for lunch a few days this week (#fancyladylunch), but you could certainly grill some chicken or toss in quinoa to make it a heartier dinner! 

watermelon radish, roasted beet and goat cheese salad

what you'll need:

serves 2

3 cups kale, rinsed and shredded
1 large red beet
1/2 avocado, diced
1 apple, diced
5 oz goat cheese
1 watermelon radish, sliced

for the dressing:

6 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
2 tbps course dijon mustard
1 tbsp crushed garlic
cracked pepper, to taste

what you'll do:

  • set oven to 350 degrees. rinse your beet (with skin still on) to clean off all the dirt. then, grab a glass baking dish and fill with about a quarter inch of water. place the beet in dish, and throw in the oven for about 35-40 minutes until roasted. remove from oven and once cool, use your hands to peel off the skin, then cut into 1/2 inch cubes.
  • meanwhile, make your vinaigrette. in a small bowl, whisk together the evoo, garlic, balsamic vinegar, cracked pepper and dijon mustard. set aside.
  • rinse and shred your kale into bite-size pieces. in a large bowl, toss the kale, beets, avocado, apple and watermelon radish, pouring in the dressing until it coats your fruits and veggies evenly. 
  • separate into two bowls, topping with goat cheese crumbles.