Fall Salad Recipe - The Nibble Webzine Of Food Adventures Fall Salad Recipe - The Nibble Webzine Of Food Adventures
 
 
 
 
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Fall Salad Recipe

October 7, 2015 at 8:44 am · Filed under Recipes, Tip Of The Day, Vegetables-Salads-Herbs

We were inspired by this Pear and Endive Salad from Barrel & Ashes in Studio City, California. It’s garnished with goat cheese, walnuts, and a maple balsamic vinaigrette.

That’s a perfect salad recipe in our book. But how else can you make a fall-inspired salad? Start with your favorite lettuces. Then, add two or more selections from the fall produce list.

Aim for fall colors: a bit of orange,

FALL FRUITS

Use them diced or sliced, raw or cooked:

  • Apples, skin on
  • Asian pear or American pear varieties, skin on
  • Huckleberries
  • Kumquats
  • Muscadine grapes
  • Orange slices or mandarin segments
  • Passionfruit
  • Persimmons
  • Pomegranate arils

    •  
    FALL VEGETABLES

  • Acorn, buttercup and butternut squash
  • Beets, red and yellow
  • Broccoli
  • Brussels sprouts
  • Cardoon (an artichoke relative, worth seeking out)
  • Carrot
  • Cherry tomatoes, ideally red and yellow mixed or heirloom shades
  • Cauliflower
  • Daikon radish
  • Endive
  • Jerusalem artichoke (sunchoke)
  • Kohlrabi (a cabbage relative)
  • Mushroom
  • Pumpkin
  • Radicchio
  • Red cabbage, shredded
  • Red onion
  • Red, yellow, and orange bell peppers
  • Sweet potato
  • Swiss chard
  • Turnips

    •  

    You can get lots of inspiration just by strolling up and down the produce aisles, looking for appealing colors and flavors.

    		    
    Fall Salad
    [1] Fall salad with maple balsamic vinaigrette. Be sure to add at least one fall color—deep yellow, orange, or red (photo © Barrel and Ashes | Studio City).

    beet & orange salad
    [2] Beets and oranges scream fall (photo © Socarrat Paella Bar | NYC).

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/broccoli salad souplantation 230r
    [3] Broccoli and cashew salad on pinto beans with red onion and red bell pepper (photo © Souplantation [permanently closed]).

     

    Yellow Beet Salad
    [4] Raw yellow beets, cooked red beets, and long strips of carrot add fall colors to a green salad (photo © Tender Greens).    		  

    SALAD BASE

    Before you add the greens, fill the salad bowl with cooked beans, greens, or legumes.

  • Beans
  • Legumes: black-eyed peas, lentils, split peas
  • Rice
  • Whole grains (barley, brown rice, bulghur, quinoa, wild rice, etc.)

    •  
    SALAD GARNISHES

  • Bacon strips or lardons
  • Cheese, especially in harvest colors (Aged Gouda, Cheddar, Gjetost, Shropshire Blue and these);, cubed, julienned or shredded
  • Corn kernels
  • Chickpeas (garbanzos)
  • Dried apple or pear slices
  • Dried cranberries
  • Nuts: almonds, cashews, peanuts, pecans, and walnuts; candied, raw, or toasted
  • Seeds: pumpkin seeds (pepitas), sunflower seeds
    		•
     
    FALL SALAD DRESSING RECIPE: MAPLE VINAIGRETTE

    Ingredients

  • 1/3 cup balsamic or cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
  • Optional: 1 teaspoon finely chopped garlic, 1 shallot finely diced
  • Optional: 1/2 teaspoon sage or thyme, or 1/4 teaspoon pumpkin pie spice

    •  
    Preparation

    1. COMBINE all ingredients. We like to emulsify it in the blender to prevent separation.
     
     

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