Summer meets fall salad recipe

Summer meets fall salad recipe
This yummy salad captures the flavors of summer and fall.
Recipes by Jenne Claiborne

As we move from summer to fall, vegan chef Jenné Claiborne shares a healthy recipe that captures and marries the flavors of both seasons beautifully. Grab her delicious and easy Summer Meets Fall Salad recipe below. 

While everyone here in NYC seems to be discussing this season’s fashion trends, I’m totally immersed in the first glimpses of fall’s fruit and veggie harvest. As I meander the farmer’s market I see zucchini next to butternut squash and stone fruit next to apples. We’re right in the middle of a delicious transition from summer to fall. 

Successfully combining the flavors of summer and fall isn’t the easiest task. It’s not necessarily intuitive like watermelon, peaches and basil or pumpkin, pear and sage. However, I’m always up for a challenge. For this recipe I created, I decided to simply combine my favorite flavors from each season: peaches, corn, beets and squash. Roasted veggies combined with fresh peaches and lime juice to create a tasty and unexpected treat. Toss in a bit of fresh mint and you’re good to go!

Summer meets Fall Salad

Serves 2-4. Serve as a collard wrap or over baby greens, arugula, massaged kale, quinoa, rice or bread.    

  • 1 peach, diced
  • 2 beets, steamed and diced
  • 1 cup of corn
  • 1 small butternut squash (about 2 cups), diced
  • juice of 2 limes (about ¼ cup)
  • ½ tbsp maple syrup
  • 1 tsp dijon mustard
  • 1 tsp smoked paprika
  • dash of cayenne pepper
  • dash of cinnamon
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 6 fresh mint leaves, minced

Preheat oven to 350°, and line a baking sheet with parchment paper. Toss butternut squash with a tablespoon of olive oil then spread evenly on the baking sheet, saving a small space for the corn. Toss corn with a teaspoon of olive oil, and flatten onto the baking sheet with the squash. Roast for 30-35 minutes, until squash is tender.

Remove squash from oven and allow to cool as you make the sauce.

In a mixing bowl combine the lime juice, syrup and spices. Stir well to combine.

Place the squash and corn into a large mixing bowl, followed by the peaches and beets. Pour the sauce over the vegetables and stir well. Season to taste with more salt, pepper and lime juice. Stir in the fresh mint, garnish with lime zest and serve.

 

About the Author

Jenne Claiborne

Jenné Claiborne is a health coach, vegan chef and cooking instructor based in New York City. She helps her clients unleash their inner vegan- that vibrant, confident and healthy part of themselves- with delicious, beautiful and nourishing food. On her vegan food blog, Sweet Potato Soul, she shares delicious healthy recipes inspired by her Southern upbringing and world travels. She also has a vegan cooking show on Youtube. Follow Jenné on Facebook, Twitter, Youtube and Pinterest.

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