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
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
Calories: 214kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 86mg | Potassium: 321mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2510IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 1mg