Autumn Vegetable Salad

This salad is an ideal way to use farmer’s market finds.

Ingredients

• ¼ cup barley, whole grain couscous, or quinoa
• 1 medium fennel bulb
• 1 bunch of sturdy greens — kale, chard, collard, or beet greens
• 1 small beet
• 1 medium apple
• 1 garlic clove
• ¼ cup nuts or seeds, such as pecans, almonds, or walnuts
• ½ medium lemon
• 1 teaspoon of apple cider vinegar
• 1 Tablespoon of Dijon mustard
• 4 Tablespoon of coconut, olive or ghee oil
• 1 teaspoon of salt or Knorr seasoning
• ¼ teaspoon ground black pepper
• 2 ounces cheese (variety of your choosing)

Directions

1. Prepare the grain per package directions, move it to a large bowl, and let it cool completely.
2. Rinse the fennel, greens, beet, and apple.
3. Trim the stalks and fronds, quarter the fennel, core it, and slice thinly.
4. Stem the greens; stack, roll into a tight log, and cut into thin ribbons.
5. Peel and chop the beet, then dice the apple to a similar size.
6. Peel and mince the garlic.
7. Toast the nuts or seeds over medium heat until aromatic, 3–5 minutes; cool in a small bowl.
8. Juice the lemon half, discarding any seeds.
9. Whisk vinegar, garlic, and mustard into the lemon juice, drizzle in the oil while whisking, then season with salt or knorr and pepper.
10. Fold the fennel, greens, beet, and apple into the cooled grains, toss with dressing, and finish with the toasted nuts and cheese.