Roasted Autumn Harvest Salad
6
servings
Appetizer
Course
Print Recipe
Ingredients
Directions
Ingredients
6
figs, quartered*
Use rehydrated figs or substitute pears if you are unable to locate fresh figs. If cheese is tolerated, crumble a little chèvre or blue cheese on top.
*Show Note
1 c
red seedless grapes
1
tart apple, cored and cut into thin wedges
½ c
hazelnuts
1 tbsp
balsamic vinegar
2 tsp
extra-virgin olive oil
1
head radicchio, torn into bite-size pieces
6 c
baby romaine
2 c
baby arugula
Dressing
¼ c
extra-virgin olive oil
2 tbsp
apple cider vinegar
1 tbsp
minced shallot
2 tsp
whole-grain mustard
1 tsp
chopped fresh thyme
Sea salt and freshly ground black pepper
Cooking healthy and wholesome meals for guests and special occasions has never been easier with Danielle Walker’s Against All Grain Celebration.
Roasting the fruits for this salad in a little balsamic vinegar and olive oil provides a beautiful depth of flavor and a natural sweetness that balances the acidity of the dressing. Once assembled, this is a stunning salad, and the toasted hazelnuts add a lovely crunch.
Directions
- Preheat the oven to 400°F.
- Toss the figs, grapes, apple, hazelnuts, vinegar, and olive oil together and spread the fruits and nuts out evenly on a rimmed baking sheet. Roast for 15 minutes, gently tossing once halfway through, until the fruit has softened. Remove from the oven and cool for 15 minutes.
- To make the dressing, whisk together the olive oil, vinegar, shallot, mustard, thyme, and salt and pepper.
- Toss the radicchio, romaine, and arugula with the dressing. Divide the greens among plates, top each with some of the roasted fruits, and serve.
Reprinted with permission from Danielle Walker’s Against All Grain Celebration, copyright © 2016 by Danielle Walker, published by Ten Speed Press, an imprint of Penguin Random House LLC.
