Fall Harvest Salad

This salad was inspired by the Publix seasonal salad the Fall Harvest Salad. Its a go-to for me when its this time of year. Their salad dressing that comes with it is a little too thick for me, so I went to Google for a good easy-sounding, sweet dressing.  I found a good recipe at FoodNetwork.com from Tyler Florence. a maple balsamic vinegar dressing from Tyler Florence’s Fall Salad Recipe. Its a basic shallot/balsamic vinegar/dijon combo, but it adds maple syrup to sweeten it up. I also used one of those Tastings from Sargento called Parmentino cheese and cubed it into about 1/4 inch squares (any white semi-hard cheese will work). The candied pecans came from the Fall Salad recipe, and only takes a few minutes and 1/4 inch cubes of red apple. Craisins and/or bleu cheese would also be super fantastic on this, but I forgot :-/ (I hopefully won’t forget them at work tomorrow!) :-)

Here’s what you need:

Here’s how to do it:

Candy your pecans by melting butter and brown sugar over medium heat in a non-stick skillet. Once the butter is melted, add your pecans. Coat with butter/sugar mixture for about a minute and then transfer to a sheet of wax paper. Spread apart with tongs or fork and let cool.

Make salad dressing: Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper (from Tyler Florence’s Fall Salad Recipe)

Assemble the salad: Toss mixed greens with dressing and top with cheese cubes, apple cubes, and candied pecans.

Fall Harvest Salad

2014-12-14 19:05:42

Serves 2

This salad will help you hang on to the fall just a little bit longer. The Fall Harvest Salad includes red apples, candied pecans, white semi-hard cheese, and a sweet maple balsamic dressing.

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Prep Time

10 min

Cook Time

3 min

Total Time

13 min

Prep Time

10 min

Cook Time

3 min

Total Time

13 min

Ingredients

2 Tbsp. Unsalted butter

2 Tbsp. Packed light brown sugar

1/2 cup Raw pecans

1 Small shallot, finely diced

1 tsp. Dijon mustard

2 tsp. Balsamic vinegar

1/4 cup Extra-virgin olive oil

2 tsp. Maple syrup

Kosher salt & Freshly ground black pepper

1-2 oz. Any semi-hard white cheese, e.g. sharp white cheddar, sliced in 1/4 inch cubes

1 Small red apple, sliced in 1/4 inch cubes

Mixed greens, For serving

Instructions

1. Candy your pecans by melting butter and brown sugar over medium heat in a non-stick skillet. Once the butter is melted, add your pecans. Coat with butter/sugar mixture for about a minute and then transfer to a sheet of wax paper. Spread apart with tongs or fork and let cool.
2. Make salad dressing: Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper (from Tyler Florence’s Fall Salad Recipe)
3. Assemble the salad: Toss mixed greens with dressing and top with cheese cubes, apple cubes, and candied pecans.

By Whitney

Adapted from Dressing from Tyler Florence

Adapted from Dressing from Tyler Florence

That Square Plate https://www.thatsquareplate.com/