Autumn Salad


There are salads, and then there are salads. I love making ones that embrace the season, enhance a meal, and make me happy with every bite. Autumn Salad is the perfect example with its baby romaine lettuce, creamy blue cheese, crisp red onions, sliced red pear, crunchy sweet roasted almonds, and dried figs. Coated with a maple-Dijon dressing, each mouthful of this salad is a burst of fall flavors. This salad is delicious as a side to a roast, stews, or even served with grilled chicken.


Ingredients for Autumn Salad:


Salad:

5-ounces baby romaine lettuce

*1/3 cup candied almonds

1/2 cup crumbled blue cheese

1 red pear, halved, seeded and thinly sliced

6 dried Smyrna figs

1 small red onion, halved and sliced into half-moons


Dressing:

3 tablespoons extra virgin olive oil

6 teaspoons lemon juice

2 teaspoons maple syrup

1 teaspoon balsamic vinegar

1 1/2 teaspoons Dijon mustard

3 small cloves garlic, minced

3/4 teaspoon kosher salt

1/4 teaspoon black pepper


* I decided to dig into my Honey Roasted Nut Mix and pulled out almonds for the salad.


Time-Saving Tips: Prepare the dressing a few hours in advance.


Let's see what we need.

We're ready to cook.


Combine the dressing ingredients in a small jar. Shake well and set aside. If you don't have a small jar just mix dressing in a small bowl; set aside


Toss the lettuce and sliced pears together. Top with the sliced onions, blue cheese, almonds, and figs. Give the dressing a shake and drizzle some on top and toss; add more dressing as needed.


It's ready! Autumn Salad is pure deliciousness.


Enjoy!


Autumn Salad:


Salad:

  • 5-ounces baby romaine lettuce

  • *1/3 cup candied almonds

  • 1/2 cup crumbled blue cheese

  • 1 red pear, halved, seeded and thinly sliced

  • 6 dried Smyrna figs, halved

  • 1 small red onion, halved and sliced into half-moons


Dressing:

  • 3 tablespoons extra virgin olive oil

  • 6 teaspoons lemon juice

  • 2 teaspoons maple syrup

  • 1 teaspoon balsamic vinegar

  • 1 1/2 teaspoons Dijon mustard

  • 3 small cloves garlic, minced

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • Combine the dressing ingredients in a small jar. Shake well and set aside. If you don't have a small jar just mix dressing in a small bowl; set aside

  • Toss the lettuce and sliced pears together. Top with the sliced onions, blue cheese, almonds, and figs. Give the dressing a shake and drizzle some on top and toss; add more dressing as needed.

  • * I decided to dig into my Honey Roasted Nut Mix and pulled out almonds for the salad.

  • Time-Saving Tips: Prepare the dressing a few hours in advance.

2018 Cranberry Walk