Autumn Harvest Salad

Packed with autumnal flavors, this salad highlights grapes and apples and hosts an array of delicious antioxidants in every bite. A citrusy, herbal dressing and crusty stilton-topped croutons complete the flavor palette.

PREP TIME | 20 mins
COOK TIME | 3-5 mins

CUISINE | Vegetarian, Organic

YIELD | Serves 4-6

Wine Pairing: Pinot Noir

Ingredient List

4-6 cups mixed greens (baby kale, arugula, watercress, and/or spinach)
¾ cups seedless green and red grapes, cut in half
¾ cup granny smith and/or gala apples, skin-on, cubed, tossed with 2 tsp lemon juice
¼ cup green onions, chopped
1 8 oz block of stilton or dolce gorgonzola cheese, crumbled
½ cup walnuts, rough chopped (and toasted in a dry saucepan over high heat for 2-3 minutes)
1 small diameter multi-grain or french-style baguette, sliced diagonally in 1’ thick slices
2 tbsp butter, room temperature
1 lemon, zest and juice
½ navel orange, zest and juice
⅓ cup olive oil
2 tsp honey or agave syrup
½ tsp kosher salt and ground pepper
1 tbsp fresh rosemary, finely chopped

Directions

Step 1 — To prepare the dressing: In a container with a lid, place olive oil, lemon zest and juice, orange zest and juice, honey, rosemary, salt and pepper. Place lid on top and shake vigorously until dressing is thoroughly combined and emulsified. Set aside. Turn the oven to broil. Spread baguettes with butter and broil until golden brown. Immediately remove from oven and top with crumbled cheese. Set aside.

Step 2 — In either a large salad bowl or individual salad plates or bowls, pile mixed greens. Drizzle with half of the dressing and toss. In a separate mixing bowl, toss the remaining dressing with the grapes, onion, and apples. Top salad greens with this mixture. Sprinkle this with toasted walnuts and display the cheese/ baguette slices on top of the completed salad and serve. Any leftover baguette/cheese pieces can be served on the side.