Y’all it’s fall! And it was WINDY today!

I’ve been hitting the gym pretty hard, so I’m not sure if that’s why I’m more hungry, or… if I am nearing hibernation. But I’ve needed to make some more heartier lunches and dinners…. So with a good protein, I’ve been enjoying some really good salads. It’s been a challenge to get my fats in as much as possible, especially with the weather turning – I am a carb-aholic, and potatoes when the weather’s cold just seems like the right thing to do.

Also, I just realized I am emotionally eating because tomorrow is one of the most intense Election Days in the history of America. I also have not done my annual haul of buying-sweaters-I-can’t-fit-into-my-closet, so the act that I have no exciting parties to look forward to stings a little, too. I suppose the first reason is a bigger problem concern than sweaters, but we cope how we can.

Not a lot more to say – I wanted to get this recipe out in time for dinner in case anyone was looking for a good recipe for a fall salad!

Fall Harvest Salad with Parmesan, Cranberries and Pecans (Gluten-Free!)

Prep time: 10 min

Cook time: n/a

Ingredients

• 4 cups of Spring mix, rinsed  (if not pre-washed)
• 1/2 cup shaved/shredded parmesan
• 1/4 cup dried cranberries, or craisins
• 1/2 cup toasted pecans
• 1 small shallot, minced
• For the dressing
• 1/3 cup good olive oil
• 3 tbsp cup balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup

Directions

1. Whisk together the dressing ingredients together in a small bowl. Adjust flavors as necessary.
2. Add your spring mix to a large bowl, along with your shallot, cranberries, pecans and parmesan. Mix together thoroughly.
3. Dress salad, mixing half of the dressing into the salad at a time to ensure you don’t drown the salad. Garnish with additional parmesan, if desired. Serve with salmon or on the side with some chicken!

Enjoy!

-S