I call this an “all seasons� salad because I serve it all year long, I just change the fruits and cheese for the season and serve a different version of it. I still serve it with Maple dressing and spicy nuts because it’s those flavors that make the salad special.
Yield: 10
| Fall Version salad | |
| 1 | 1/2 pound of baby mixed or micro greens |
| 6 8 ounces | goat’s milk cheese, crumbled |
| 2 | granny smith apples, thinly sliced |
| 1 cup | dried cranberries or chopped dried figs |
| Spicy Pecans | |
| 3 cups | pecans pieces |
| 1 tablespoon | ground cinnamon |
| 1 teaspoon | ground white peppers |
| 1/2 teaspoon | salt |
| 2 tablespoons | butter |
| 1/2 teaspoon | red cayenne pepper |
| 1 teaspoon | allspice |
| 1/4 teaspoon | ground ginger |
| 2 teaspoons | sugar |
| maple vinaigrette dressing | |
| yields 2 1/2 cups | |
| ingredients: | |
| 1/3 cup | apple cider vinegar |
| 1/4 cup | of onions, peeled and minced |
| 2/3 cup | of maple syrup |
| 1 cup | of canola oil |
| 1 tablespoon | brown mustard |
For the Salad Base:
Arrange Greens, Cheese of choice and Fruit of choice on a platter. Set aside until ready to serve.
For the Spicy Pecans
Roast pecans on a cookie sheet at 350F for 15 minutes. Stir about every 5 minutes. When they start to smell like toasted nuts, remove from oven and set aside.
As nuts are roasting -Melt butter in a small bowl. Mix seasonings in a larger bowl. When nuts are toasted, toss in the bowl with the seasonings and add the butter. Spread the mixture on a cookie sheet and let dry for about an hour. (can be stored for up to a week in a air tight container)
For the Maple Dressing
Instructions:
Place all ingredients in a food processor except oil and blend on high for 30 seconds. Drizzle in oil slowly.
When ready to serve, sprinkle pecans on salad and drizzle with dressing.
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