Fall Veggie Salad – Susan’s Cooking School


Fall Veggie Salad

Sometimes the best salads come about by utilizing what you have on hand. During the fall season, we have some wonderful opportunities. This salad was made with tender cauliflower florets, sauteed onions, spinach, tomatoes, goat cheese, dried cranberries, beets (fresh boiled in skins and cooled, peeled and sliced) and sunflower and pumpkin seeds. This was topped with honey mustard dressing that I had on hand, but any dressing would do. Especially any homemade dressing!
Enjoy the season!