Fall Flavors Salad
Ingredients:
- 8-10 cups greens (baby kale and arugula)
- 1 cup cooked farro
- 1/2 cup dried cranberries
- 1/2 cup pecan halves
- 1 crisp apple + 1 tsp lemon juice
- 1/2 red onion, thinly sliced + ice water
Dressing:
- 3 tablespoons maple syrup
- 1/4 cup extra virgin olive oil
- 1 tb lemon juice
- 1 tb grainy mustard
- Salt & pepper to taste
For the salad:
Thinly slice the apple and toss with lemon juice. The lemon prevents the apple from browning.
Soak onion in ice water for ten minutes. This will take away the sharpness of the onion.
Toss all salad ingredients in a large bowl.
For the dressing:
Whisk all ingredients in a small bowl or measuring cup.
Pour over salad immediately before serving
Expertise: Advanced, but this recipe is for a beginner! It’s basically assembly.
Ease: It’s a straightforward recipe, with no oven involved. The farro can be cooked in advance or purchased pre cooked.
Customizing: Blue cheese can be added for another element. For a more elegant presentation, greens can be laid out on a large platter, with topping ingredients arranged in stripes on top.To make a summer version of this salad, use dried cherries (instead of cranberries) and cubed nectarine (instead of apple). For a vegetarian entree, this salad is beautiful served inside of a roasted half of acorn squash.
Repeatability: Thanksgiving salad is kind of an oxymoron. Why eat salad when there are so many fabulous things on the table?! But, something light and fresh is always appealing, especially when it has all the traditional fall flavors. It’s definitely an easy-to-repeat recipe. The ingredients are more suggestions than requirements. A delicious salad has sweet, salty, bitter, crunchy, and savory! The original recipe came from a magazine years and years ago. It’s been tweaked and changed and this is what I make every year.
SHARE:
