Prep Time: 15 Minutes
Cook Time: 45 Minutes
Yield: Serve 6.
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
Preparation
To roast the diced butternut squash:
To candy pecans:
Assemble the Salad:
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.
Heads up: This post may contain affiliate links. If you purchase something through one of those links, you won’t pay a penny more, but we may receive a small commission which helps us to keep drinking more wine. Cheers!
This content was brought to you by Southwest Wine Guide. If you enjoyed this post, please share it!