Autumn Harvest Salad

Autumn-Harvest-Salad

 

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Yield: Serve 6.

From The California Wine Club

This Autumn Harvest Salad recipe pairs well with Chardonnay. Serve on colorful salad plates for a celebration of the harvest! Dark green, red, and gold, the colors of fall, make this a beautiful salad for your holiday table. Spicy mizuna, sweet butternut squash, crisp apple slices, ruby-toned pomegranate seeds and candied-pecans come together for an easy, yet sophisticated first course. You can substitute other greens if mizuna is not available.

Ingredients

  • 1 small butternut squash, peeled and diced into 1/3” cubes
  • ½ cup extra virgin olive oil plus more for roasted butternut squash and candied-pecans
  • salt and pepper
  • 1 cup candied-pecan pieces (see below)
  • sugar
  • pinch of salt and cinnamon
  • 1 tsp minced shallot
  • 2 tsp Dijon mustard
  • ¼ cup fresh squeezed pomegranate juice
  • 2 Fuji apples
  • 8 cups mizuna or favorite salad greens
  • seeds from a medium-sized pomegranate

Preparation

To roast the diced butternut squash:

  1. Preheat oven to 375°.
  2. Line a baking sheet with parchment paper.
  3. Toss the butternut dice with a little olive oil, salt, pepper.
  4. Set on the baking sheet and roast until tender, about 30 minutes. Reserve.

 To candy pecans:

  1. Preheat oven to 350°
  2. Line a baking sheet with parchment paper.
  3. Coat pecans with a bit of oil
  4. Pecans with sugar, a pinch of salt and a pinch of cinnamon.
  5. Set on the baking sheet and bake until toasted and candied, about 12 minutes.  Reserve.  

Assemble the Salad:

  1. Crush the shallot. Add salt and pepper to taste.
  2. Add the Dijon mustard and pomegranate juice.
  3. Whisk in the olive oil. Taste and adjust the dressing to your taste.
  4. Slice the apples.
  5. Toss the mizuna in the dressing.
  6. Mound on colorful salad plates, top with sliced apples and butternut dice, pomegranate seeds, and candied-pecans.

Wines to Pair: This recipe is part of a three-course meal provided by Roblar Winery's Executive Chef, Laurence Hauben via The California Wine Club. Pair with Unoaked Chardonnay with notes of tart apple and lemon Roussanne featuring apricot and peach Grenache with concentrated red fruit flavors.

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