Inflammation-fighting beets star in this colorful recipe.
“As soon as this recipe came on the menu it became our top-selling hyphenate salad,” says LA-based chef Helene Henderson of Malibu Farm, who recommends adding the protein of your choice such as grilled chicken or salmon.
Ingredients
Directions
Step 1
Whisk together Dijon mustard and red wine vinegar until emulsified, then slowly whisk in ¼ cup olive oil. Season with salt and add the finely chopped chives.
Step 2
Place romaine and kale in a large bowl, top with squash, beets, chickpeas, and avocado. Drizzle over dressing and toss to combine.