Fall Escarole Salad

by Early Morning Farm
Fall Escarole Salad


·2 large beets (about 1 lb)
·1-2 sweet potatoes, cubed
·½ head of escarole, chopped and rinsed
·1 cup chopped walnuts or pecans, toasted
·4 oz crumbled goat cheese
For the Dressing:
·1/3 cup white vinegar
·2/3 cup extra virgin olive oil
·1 clove garlic, finely grated
·2 teaspoons pure maple syrup
·1 teaspoon dijon mustard
·Small pinch of salt


Preheat the oven to 400°F. Wrap beets in foil whole. Place on a lined baking sheet along with the cubed sweet potatoes. Lightly coat sweet potatoes with oil. Bake for 15-20 minutes, then toss potatoes. Cook another 15-20 minutes, or until tender. Let cool, then remove skins of the beets and slice. Mix dressing in a small glass jar with a lid and shake. Toss the escarole with the dressing, arrange on a platter, and top with the chopped beets, sweet potatoes, nuts, and crumbled cheese.

I’ve been having a weekly organic veg and fruit box for a few weeks now. I look forward to it (and get embarrassingly excited!!) and love being more creative with my meal choices.

— Linda Morris

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