Recipe for FALL FARMERS' MARKET SALAD with MAPLE CITRUS VINAIGRETTE first. Shopping resources, additional recipe suggestions and tips, and personal notes follow.
FALL FARMERS' MARKET SALAD with MAPLE CITRUS VINAIGRETTE
This post generously sponsored by Pure Leaf® Tea House Collection™. Thank you for supporting the brands that keep TheDeliciousLife alive!
My Fall Farmers' Market Salad with Maple Citrus Vinaigrette recipe draws inspiration from local farmers' markets as well as the Pure Leaf® Tea House Collection™. The salad ingredients are the deep green, orange, and crimson fruit and vegetables fresh at the fall markets now, and the Maple Citrus Vinaigrette picks up the sweet, layered notes of Valencia Orange Peel flavor.
serves 4-6 people
INGREDIENTS
2 cups baby kale, or other slightly bitter greens like wild arugula
2 cups little gem lettuce leaves, or other crisp lettuce like chopped Romaine lettuce
2 cups radicchio leaves, torn into bite-size pieces
Maple Citrus Vinaigrette (see below)
1 small butternut squash (about 1½ pounds), peeled, sliced, and roasted
2 carrots, thinly sliced lengthwise into ribbons
1 tart green apple, cored and thinly sliced
2 persimmons, thinly sliced
½ cup toasted walnuts
½ cup pomegranate seeds
½ cup pickled red onions
¾ cup feta cheese, crumbled
optional ingredients to include if available at the Farmers' Markets: thinly sliced watermelon radish, daikon, or other type of radishes, roasted sliced sweet potatoes, avocados (if still available), late-season figs, fresh or dried cranberries
DIRECTIONS
In a large bowl, toss baby kale, little gem lettuces, and radicchio leaves with ¼ of the Maple Citrus Vinaigrette. Place dressed greens in large salad serving bowl or platter.
Arrange the roasted butternut squash, carrot ribbons, green apple slices, persimmon slices, and any other optional salad ingredients you might be using artfully around the greens on the serving platter. Sprinkle the salad with toasted walnuts, pomegranate seeds, pickled red onions, and crumbled feta cheese.
Serve with additional Maple Citrus Vinaigrette alongside, warm crusty grilled bread with soft salty butter, and of course, iced tea.
MAPLE CITRUS VINAIGRETTE {recipe}
makes about 1½ cups
INGREDIENTS
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
¼ teaspoon each of finely grated lemon and orange zest
½ teaspoon kosher salt
¾ cup extra virgin olive oil
DIRECTIONS
In a small mixing bowl, whisk together orange juice, lemon juice, apple cider vinegar, maple syrup, orange and lemon zests, and salt. Slowly whisk in olive oil. Season with additional salt as necessary.
RECIPE SUGGESTIONS, TIPS, and SHOPPING RESOURCES
- Fresh fruit and vegetables from Santa Monica (Wednesday) and Hollywood (Sunday) Farmers' Markets
- Any other produce that I can’t find at the farmers’ markets, I get at the grocery store.
- Toasted walnuts are made simply by gently stirring raw walnuts in a hot frying pan, dry, until they just start to smell toasty. Remove from pan right away (they burn very soon after that!) and let cool. You can keep toasted walnuts sealed in container in the freezer for a long while.
- Feta cheese from the cheese case at the grocery store. I buy the cheese as a whole brick, and crumble it myself because I like BIG crumbles (not the tiny feta dust that comes out of a plastic tub of "feta crumbles").
- Apple cider vinegar: I use Bragg's Apple Cider Vinegar.
- Maple syrup is off the grocery store shelf. I use organic when I can find it, and grade B (darker).
ozfoodhunter says
What a fabulous idea as a dish yummy, really a bowl of full healthy.
Leslie Ross Lentz says
That is the most beautiful salad I have ever seen. The flavors resonate purely to Fall. I will make this.
Riddhima Nair says
What a fabulous dish. It looks yummy and tasty .Thanks for the recipe.
priyanka dave says
That is the most beautiful salad I have ever seen.