Fall MCT Oil Salad

Take advantage of the healthy harvest with this delicious and nutritious Fall Salad. Using some of our favorite Autumn produce of the season, we tossed together this hearty, crisp salad that is perfect for any gathering. We don’t traditionally think of salads as comfort food, but the seasonal ingredients used in this recipe will have you curling up in a blanket with a good book in no time. Paired with a delectable dressing using Sports Research MCT Oil, this tangy fresh dish is a perfect excuse to go nuts at the farmers market. We love putting a healthy twist on this comfy time of year, and you will too 😉

Dressing:

¼ c Balsamic

⅛ c SR MCT Oil

⅛ c Olive Oil

½ – 1 garlic clove, grated

1 tbsp Stone Ground Mustard

1 tbsp Honey

1 tsp Italian Seasoning

S + P to taste

Salad:

2 c Roasted Sweet Potato

2 c Roasted Zucchini

3-4 oz Shaved Brussels Sprouts

7 oz Mixed Lettuce

1 c Quinoa

1 Apple, sliced

1 Avocado, sliced

⅓ c Sliced Almonds

⅓ c Dried Cranberries

¼ c Feta cheese

Top with Micro greens (as desired)

Dressing: 
Place all dressing ingredients in a lidded jar. Shake vigorously until dressing is emulsified.

Salad: 
Roast Sweet Potatoes and Zucchini with 1-2 tbsp of Olive Oil and Salt & Pepper in the oven at 425 degrees for 20 minutes or until cooked. Put all salad ingredients in a large serving bowl. Pour desired amount of dressing over salad and toss to combine.