This scrumptious salad serves 2 as a main course, or 4 as a side salad!

You Will Need:

8 cups of assorted autumn lettuces such as romaine, spinach, arugula, radicchio, washed and drained
4 cups of assorted root vegetables such as sweet potatoes, celery root, turnips, parsnips, or beets, cut into ½ inch dice.
1 cup of apples, diced and tossed with some lemon juice to prevent discoloration
½ cup of fennel, cut into ½ inch pieces
½ cup of red onion, cut into ½ inch pieces
¼ cup of radish, sliced thinly
¼ cup of pomegranate jewels
¼ cup of pecans, toasted and chopped
¾ cup of olive oil
¼ cup of balsamic vinegar

For the Kale Chips:

1 bunch of kale, washed and dried with center ribs removed
1 Tbsp. of olive oil        

How To Make:       

1.Toss root vegetables with 2 Tbsp. of olive oil, season with some salt and pepper, and roast in a 350° F oven for 15 – 20 minutes or until lightly brown and tender. Let cool. (** If using beets, roast them separately so the color does not bleed your other vegetables.)
2.To make the kale chips, toss kale with oil, salt, and pepper. Lay in a single layer on a sheet pan and bake at 300° F for 25 minutes or until crispy.
3.To make the vinaigrette combine the olive oil and balsamic vinegar. Season to taste with salt and pepper
4.To assemble salad toss all ingredients except the kale chips in a large mixing bowl. Sprinkle the kale chips over the top and enjoy!