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–+ servings

Shredded Fall Salad

My sweet and tangy fall shredded salad is the best way to use up fall harvest vegetables. Made with fresh fall vegetables like kale, beets, carrots, and more. This fall harvest salad is sure to keep you coming back for seconds! All you need to make this easy shredded salad is a cutting board, vegetable shredder, and a big mixing bowl.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 6 people
Calories 147 kcal

Equipment

  • cutting board
  • Cheese grater
  • large bowl
  • Small bowl
  • Whisk

Ingredients
  

  • 2 red apples
  • 1 lg carrot skin peeled off
  • 1 pear
  • 2 cups whole brussels sprouts
  • 5 medium whole purple beets skin peeled off
  • 1 head Tuscan kale
  • 1-2 tablespoon extra virgin olive oil

For the ACV dressing:

Instructions
 

  • Use a vegetable shredder or the large holes on a cheese grater to shred the 2 apples, 1 carrot, 1 pear, 2 cups brussels sprouts, and 5 beets.
  • Add to a bowl.
  • Chop the kale very thin and remove any large stems.
  • Add the kale to a separate bowl. Drizzle the kale with 1-2 tablespoons of olive oil.
    Massage the kale until it appears more wet.
  • Add the massaged kale to the other vegetables.
  • Toss.

For the dressing:

  • In a small bowl, whisk together 2 tablespoons of olive oil, 1 ½ tablespoon ACV, ½ tablespoon mustard, and a pinch of sea salt.
    Drizzle over the salad.
    Toss well to combine.
  • Enjoy!

Video

Notes

Nutrition facts on this recipe are only an estimate and may vary based on the ingredients you choose.

Nutrition

Serving: 1servingCalories: 147kcalCarbohydrates: 21gProtein: 3gFat: 7gPotassium: 452mgFiber: 3gVitamin C: 89.35mgCalcium: 98mgIron: 1.28mg
Keyword easyfallsalad, fallsaladrecipe, fallshreddedsalad, healthyfallrecipe, shavedsalad, shreddedsalad, shreddedsaladrecipe
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