Fall Salad with Chèvre and Pink Pearl 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.
Servings: 6 servings
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Ingredients
- 4 cups buttercrunch lettuce torn or cut (or your favorite type)
- 2 cups arugula
- 1/2 cup Radicchio torn or cut
- 1 cup purple kale leaves torn or cut
- 1/3 cup pink radishes sliced thinly, or watermelon radish
- 1/2 cup cherry or heirloom tomatoes cut into bite sized pieces
- 1 medium asian pear cored, cut very thinly
- 1 cup Caramelized Delicata Squash*
- 1 medium Pink Pearl Apple (or your favorite type)
- 4 ounces Chèvre Cheese I used Moonlight Chèvre
- 3 tablespoons pistachio nuts chopped if desired
- 1/2 cup Karen's Garlic Garlic Vinaigrette (or Shallot-Thyme Vinaigrette)
Instructions
- Make the Caramelized Delicata Squash (recipe below.)
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 Delicata Squash.
- Top with Chèvre-Apples slices and scatter Pistachio Nuts all over. Drizzle with Vinaigrette and enjoy!
*Caramelized Delicata Squash:
- (Rind is edible) Preheat oven to 400 degrees. Cut off ends off one large delicata 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. Cool.
Notes
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.
Nutrition Facts
Fall Salad with Chèvre and Pink Pearl Apples
Amount per Serving
Calories
214
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
5
g
Cholesterol
9
mg
3
%
Sodium
86
mg
4
%
Potassium
321
mg
9
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
5
g
10
%
Vitamin A
2510
IU
50
%
Vitamin C
14
mg
17
%
Calcium
71
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.