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Fall Salad with Chèvre and Apples

Fall Salad with Chèvre and Apples

A salad to “fall” in love with! Starring Fall ingredients like Radicchio, Pink Pearl Apples, Pink Radishes, Delicata Squash and teamed with Chèvre Cheese and Pistachios.

Fall Salad with Chèvre and Apples
Pink Pearl Apple Slices with Moonlight Chèvre Cheese

There are endless ways to compile a Fall Salad ~ first think what’s in season, the flavors you like, multiple textures and colors.

Fall Salad with Chèvre and Apples


4 cups Buttercrunch Lettuce, torn or cut (or your favorite type)

2 cups Arugula 

½ cup Radicchio, torn or sliced

1 cup Purple Kale Leaves, torn or cut

⅓ cup Pink Radishes, sliced thinly

½ cup Cherry and Heirloom Tomatoes, cut into bite sized pieces

1 medium Asian Pear, cored, cut very thinly

1 cup Caramelized Delicata Squash*

1 medium Pink Pearl Apples (or your favorite type)

4 ounces Chèvre Cheese 

3 tablespoons Pistachio Nuts, chopped if desired

1 recipe Shallot-Thyme Vinaigrette (will have extra for another recipe)



Prepare the Goat Cheese on Apples:
Cut apple in quarters and remove the core. Slice into 1/4″ slice wedges. Place on a tray or plate to hold. Cut cheese log in half, and then cut half-moon 1/4″ slices. Place a slice of cheese on each apple slice. Will add to salad, or- can melt in oven slightly. Set aside.


Compile the Salad:
Wash and dry all lettuces. Add Lettuce, Arugula, Radicchio and Kale to a large serving plate (or arrange on individual plates.) Top with ingredients: Sliced Radishes, Cut Cherry and Heirloom Tomatoes, Sliced Asian Pears and Caramelized Delicate Squash.


Top with Chèvre-Apples slices and scatter Pistachio Nuts all over.
Drizzle with Shallot-Thyme Vinaigrette and enjoy!


*Caramelized Delicata Squash: (rind is edible) Preheat oven to 400 degrees. Cut off ends both the delicate squash. Cut in half lengthwise, discard any seeds. Cut into 1/2″ half moon slices – place on a baking tray.
Add 1 tablespoon of neutral oil (or coconut oil), 2 tablespoons of maple syrup and 1 tablespoon of balsamic vinegar. Mix up to coat the squash and roast in the oven, turning once until tender and caramelized, about 20 minutes. Add a pinch on sea salt if desired.

These ingredients are what I love together ~ feel free to use your favorites.

I also serve the salad as a main course, adding a piece of spiced, grilled salmon to each plate. 



This recipe may not be reproduced without the consent of its author, Karen Sheer.

See BLOG for many more photos and information.

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