Kelly Bland, from the UK Cooperative Extension Office, is back for another edition of What's Cookin'? here on WBKR.  This week, to celebrate the first full week of Fall, she's "plating up" a delicious Pulled Pork Autumn Salad.  It's tasty, healthy, fresh and delicious.  Here's how to make it!


3 cups baby spinach

1/2 bag (8 ounces) coleslaw mix

2 apples, chopped

1/3 cup sunflower kernels

1/2 cup pulled pork* or cooked shredded chicken


1/3 cup olive oil

1/2 cup apple cider vinegar

1 tablespoon honey

1 teaspoon mustard



1. Whisk all dressing ingredients until smooth or shake in a mason jar.

2. Toss the spinach and coleslaw mix with the dressing.

3. Top salad with apples, sunflower kernels, shredded pork (or chicken).

**For pulled pork, season a 3-4 pound boneless shoulder (pork butt) with 1 teaspoon salt and pepper.  Place in a slow cooker.  Cook on low for eight to nine hours, until pork reaches an internal temperature of 145 degrees F.  Let cool for 10 to 15 minutes and then shred with a fork.

UK Cooperative Extension is committed to developing quick, tasty, affordable recipes that allow you to feed the entire family AND supply them with essential nutritional components.  Kelly Bland joins Angel and me on the fourth Monday of every month on our What's Cookin'? segment.

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