< Back to All Recipes Fall for Winter Salad Yields: 6 Servings | Serving Size: 163.44 grams Calories 157.94, Fat 8.65g, Saturated Fat 1.02g, Cholesterol 0.0mg, Carbohydrates 17.86g, Dietary Fiber 4.29g, Total Sugars 10.37g, Protein 4.48g, Sodium 254.67mg INGREDIENTS 1 cup fresh beets, sliced 1 1/2 cup frozen edamame 1 large fresh bartlett pear 1/2 cup fresh fennel, bulb, sliced 1/4 cup fresh basil leaves, chopped 2 cup fresh red cabbage, shredded 3 cup fresh arugula 1/4 cup white wine champagne vinegar, 50 grain 2 tbsp. fresh shallots, chopped 1 tbsp. clover honey 1 tbsp. dijon mustard 1/2 tsp. Kosher salt, coarse 1/2 tsp. ground black pepper 3 tbsp. extra virgin olive oil, Tuscan, unrefined DIRECTIONS Defrost the edamame and set aside. Peel the beet and cut to a medium dice. Quarter the pears, clean the seeds and cut into a medium dice. For the fennel remove the stalks, cut the fennel in half and remove core, then cut into a medium dice. In a medium bowl combine all the ingredients for the vinaigrette and fold in all the diced vegetables. Shred the cabbage and combine with the arugula. Divide the cabbage mixture into 6 plates and scoop the salad on top. Serve.