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It’s easy for most people to associate
salads with summer when there’s a fresh, bountiful supply
of fruits and veggies readily available. But don’t discount
those tasty and (mostly) healthy concoctions when the warmer
days give way to those of a crisp, cool autumn.
Try these delicious salads as you make the transition.
Grilled Chicken and Pecan Salad
Treat your taste buds to a
combination of nutty, sweet, bitter and tart in this meal-size
salad. Substitute walnuts or almonds for the pecans, but be sure
to use walnut oil in the dressing!
2 lbs. chicken breasts, boneless, skinless
2 ¼ tsp. salt, or to taste
2 ¼ tsp freshly ground black pepper, or to taste
1 cup apple cider
2 Tbsp. cider vinegar
1 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
1 tsp. thyme, chopped
2 Tbs. walnut oil
4 cups arugula, torn, rinsed and dried
3 cups mixed salad greens, rinsed and dried
2 Belgian endive heads, thinly sliced
2 Granny Smith apples, cored and thinly sliced
½ cup pecans, toasted
Spray grill or broiler rack with nonstick spray
and preheat. Season each chicken breast with ¼ tsp salt
and ¼ tsp pepper. Grill or broil the chicken 5 inches from
the heat, turning occasionally, until cooked to internal temperature
of 165°F, about 10-12 minutes. Allow chicken to cool before
thinly slicing it diagonally.
Bring cider to a boil in small saucepan and simmer until it reduces
by two-thirds, about 5 minutes. Transfer cider to a bowl; add
vinegar, Worcestershire sauce, hot pepper sauce, thyme and remaining
salt and pepper. Gradually whisk in oil.
Combine arugula, mixed greens and endive in a large bowl; add
apples and half of the dressing; gently toss to coat. Arrange
salad on plates and top with chicken and pecans. Drizzle chicken
with remaining dressing and serve at once.
Note: If desired, add 2 tablespoons of blue cheese to each salad
for an added layer of complexity.
Fall Salad with Cranberry Vinaigrette
½ cup cider vinegar
¼ cup cranberries
¼ cup olive oil
2 tsp. white sugar
1/8 tsp. kosher salt
1 pinch freshly ground black pepper
2 heads romaine lettuce - rinsed, dried, and torn into bite-size
pieces
2 medium heads Belgian endive - washed, dried and chopped
2 red Anjou pears
½ cup toasted walnuts, chopped
½ cup crumbled Gorgonzola cheese
In a saucepan, combine vinegar and cranberries. Cook over medium
heat until cranberries soften. Remove from heat; add olive oil,
sugar, salt and pepper. Place in blender and mix until smooth.
Refrigerate until chilled.
Core and julienne one pear, core and dice the other.
In a large bowl, combine the Romaine lettuce, endive, diced
pears, walnuts and Gorgonzola. Toss and drizzle with enough
dressing to coat.
Divide among salad plates and garnish with julienned pear. Top
with any additional walnuts as well.
Warm Spinach Salad with Squash
and Sun-Dried Tomatoes
Enjoy grilled yellow squash tossed with fresh spinach,
and drizzled with a warm honey-mustard dressing for a flavorful
salad on a cool autumn day.
1 lb. baby spinach leaves, rinsed
1 container sun-dried tomatoes
2-3 medium yellow squash
½ red onion, peeled and diced
Honey-mustard dressing of choice
Salt and pepper to taste
Slice yellow squash and grill on an indoor grill,
or broil for 5 minutes in the oven on high. Place spinach leaves
in bowl, and mix well with sun-dried tomatoes. Add ½ red
onion. Toss with salt and pepper, and set aside. Mix in pieces
of grilled squash, and set on plate. Heat honey-mustard dressing
in microwave for 30-40 seconds on medium; drizzle on salad, and
enjoy!
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