Autumn Harvest Salad

★★★☆☆
Prep: 30 mins Cook: 10 mins Serves: 6

Ingredients

  • Candied pecans
  • 1 cup pecan halves240 ml pecan halves
  • 1 Tbsp unsalted butter, melted15 ml unsalted butter, melted
  • 2 Tbsp packed light brown sugar30 ml packed light brown sugar
  • ½ tsp ground cinnamon2 ml ground cinnamon
  • ½ tsp vanilla extract2 ml vanilla extract
  • ¼ tsp cayenne pepper1 ml cayenne pepper
  • ¼ tsp kosher or sea salt1 ml kosher or sea salt
  • Quick pickled onions
  • 1 medium red onion, thinly sliced1 medium red onion, thinly sliced
  • ½ cup water120 ml water
  • ½ cup apple cider vinegar120 ml apple cider vinegar
  • 1 Tbsp honey or maple syrup15 ml honey or maple syrup
  • 1 tsp kosher or sea salt5 ml kosher or sea salt
  • Apple cider vinaigrette
  • 2 Tbsp apple cider vinegar30 ml apple cider vinegar
  • 2 Tbsp orange juice, freshly squeezed is best30 ml orange juice, freshly squeezed is best
  • 2 tsp Dijon mustard10 ml Dijon mustard
  • 2 tsp honey or maple syrup10 ml honey or maple syrup
  • pinch of salt and black pepperpinch of salt and black pepper
  • 6 Tbsp extra virgin olive oil90 ml extra virgin olive oil
  • Harvest salad
  • 6 cups mixed lettuce (butter lettuce, arugula, and baby spinach)1.44 L mixed lettuce (butter lettuce, arugula, and baby spinach)
  • 1 large honeycrisp apple, thinly sliced1 large honeycrisp apple, thinly sliced
  • 1 cup mandarin orange slices240 ml mandarin orange slices
  • 2 figs, quartered2 figs, quartered
  • ½ cup quick pickled onions120 ml quick pickled onions
  • ½ cup pomegranate seeds120 ml pomegranate seeds
  • ½ cup candied pecans120 ml candied pecans
  • ½ cup crumbled blue cheese120 ml crumbled blue cheese
  • ¼ cup dried cranberries60 ml dried cranberries

Instructions

  1. 1. Make candied pecans: Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
  2. 2. In a mixing bowl, combine melted butter, brown sugar, cinnamon, vanilla, cayenne, and salt. Stir until sugar dissolves.
  3. 3. Add pecan halves and stir to coat well. Spread on prepared baking sheet.
  4. 4. Bake 8-10 minutes, stirring halfway through, until toasted and fragrant. Watch carefully to prevent burning.
  5. 5. Remove from oven and let cool completely (they'll become crunchy as they cool).
  6. 6. Make pickled onions: Add sliced red onion to a mixing bowl.
  7. 7. In a saucepan, combine water, apple cider vinegar, honey, and salt. Bring to a simmer, stirring occasionally.
  8. 8. Pour hot mixture over sliced onions and let sit 10 minutes. Drain and set aside.
  9. 9. Make vinaigrette: Whisk together all vinaigrette ingredients in a small bowl, or combine in a mason jar and shake well.
  10. 10. Assemble salad: In a large salad bowl, add lettuce. Scatter sliced apples, mandarin oranges, quartered figs, pickled onions, pomegranate seeds, dried cranberries, and candied pecans over top.
  11. 11. Sprinkle with crumbled blue cheese.
  12. 12. Drizzle vinaigrette over salad and serve immediately.
This salad showcases beautiful autumn flavors with the sweet-spicy candied pecans, tangy pickled onions, and bright apple cider vinaigrette. The combination of textures and seasonal ingredients makes it perfect for fall entertaining. All ovens cook differently, so watch the pecans carefully to prevent burning. The pickled onions and candied pecans can be made ahead of time.
Wine Pairing: Aromatic White — Riesling — The wine's bright acidity complements the pickled onions and apple cider vinaigrette, while its subtle sweetness balances the candied pecans and dried cranberries without overwhelming the delicate greens and blue cheese
Source: The Chunky Chef
Seasonal, autumn, Fall, mixed greens, candied nuts, pickled onions, vinaigrette, entertaining