An Autumn Salad.

Fallsalad
I was traveling for so long that on Sunday I spent the day in the kitchen.  I concocted this salad for lunch which was semi-time consuming but really good.  I came to the conclusion there is a reason that restaurants serve stuff like this because there are a variety of sous chefs in the kitchen.  Worth the time if you are so inspired.

The ingredients can change or you can substitute or add different ingredients in or put in less or more of something. 

2 bunches of black kale

4 cups chopped brussel sprouts

2 acorn squash cut and sliced into moons (skin stays on)

2 bunches of small golden beets

2 bunches of small red beets

soft goat cheese

pumpkin oil

red wine vinegar

kosher salt

Wrap the beets in tin foil and pour just a little olive oil and red wine vinegar in it and close.  Roast at 400 until soft. 

Mix the acorn squash with olive oil and kosher salt.  Put on a cookie tray lined with parchment paper.  Make sure the pieces are not touching.  Roast at 400 until browned.

In a deep large frying pan coat the bottom with olive oil.  Once the olive oil is hot add in the brussels sprouts and kale.  Saute until browned.  Add kosher salt for taste.

Once all these parts are done put in a large salad bowl.  Add a few pieces of goat cheese although I put a nice sized dollop on top when I served the salads individually.

Drizzle pumpkin oil over the top and a few splashes of red wine vinegar.  Taste.  If you need more, add more.  Salt too.

Serve.  A really delicious autumn salad.