• Tricia Arriagada

Healthy and Delicious Fall Salad

There is nothing I love more than a delicious salad. I try to eat salads most days of the week, and when you eat that many salads it's easy to get bored fast. I used to make my go- to salad because it was easy. I made it with mixed greens, chopped cabbage from the bag, and olive oil, lemon, and salt for the dressing. Problem was, I just couldn't stick to the habit. Then I was getting to the point where I felt like I was choking it down. I finally realized that if this habit was ever going to stick I would have to make it tasty and something I looked forward to. Sure it takes more effort and energy to prepare than your go-to meal, but what I've discovered is the more you experiment with new recipes, it eventually gets easier. With practice you will discover little tricks, shortcuts, and food prep ideas to make it less time consuming. What's important is that your don't overwhelm yourself. Try a small goal like trying one new salad a week. Over time, you will become the expert on salads. Also, try to reframe cooking and food prepping as an enjoyable experience. I like to look at it as my meditation time. I try to stay present in the moment and really pay attention to what I am doing. It is quiet time to myself and a way for me to clear my mind. In addition, think of ways that you can jazz up your salad. Try different dressing, nuts or seeds, and savory cheeses to make it extra tasty. Here is one of my favorite fall salads. You can also roast beets instead of pears and replace the honey in the dressing with maple syrup (remove the dijon). Enjoy!


2 large ripe pears

10 medium Lacinato Kale Leaves, stems removed, thinly sliced

2 cups baby arugula

1 cup shredded purple cabbage

2 tablespoons chopped walnuts

1 ounce crumbled blue cheeses


2 tablespoons olive oil

1 teaspoon apple cider vinegar

1 teaspoon honey

1 teaspoon dijon mustard

1 teaspoon fresh lemon juice

Pinch of Salt


  1. Preheat oven to 350F

  2. Cut pears in half, remove core and brush with avocado oil.

  3. Place cut side down on baking sheet.

  4. Bake in oven 30 minutes

  5. Meanwhile, make dressing in a small bowl, whisk ingredients and set aside.

  6. In two bowls, combine the salad ingredients and top with one pear, 1 tablespoon of walnuts, and 1/2 ounce blue cheese.

  7. Top with dressing and enjoy!

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