Saturday, October 16, 2010

Autumn Salad

Fall is one of my favourite times of year to have a dinner party. When the leaves turn beautiful shades of orange and red and the air takes on its crisp chill, the warmth of a fire and soft glow of candlelight intermingling with smells like roast chicken and baked apple say "Welcome."

And what better accompaniment to a roast chicken with apples and rosemary or wild rice casserole  
than the following salad.

Crispy apples and feta cheese on a bed of peppery arugula with toasty almonds pomegranite seeds and sweet honey make this a salad with love in every bite.

For printable recipe click HERE

  •  2 apples, thinly sliced
  • 6 cups baby arugula
  • 1/4 cup pomegranate seeds
  • 1/4 cup sliced almonds, toasted
  • Feta cheese, crumbled 
  • 3 Tbsp apple cider vinegar
  • 2 1/4 tsp honey
  • 9 Tbsp extra virgin olive oil
  • pinch of kosher salt
1. In a jar with a tight fitting lid shake together the vinegar, honey, olive oil and salt. Adjust the salt and pepper.
2. Slice the apple. Toss the slices with a little of the dressing to keep them from discoloring.
3. Just before serving, toss the apples and arugula with just enough dressing to coat the leaves. Divide among plates. Sprinkle each plate with pomegranate seeds, almonds, and crumbled feta cheese. Use the tip of your whisk to lightly drizzle with a little extra dressing if needed.

Serve immediately.

Serves 6.

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