The time is here. It's Fall, ya'll, and I love it, love it, love it! This season is rejuvenating, exhilarating, and worth celebrating with all things food.
Before I get to the fantastic salad I threw together to honor the ushering in of this grand (and my favorite) season, I need to apologize for being absent for a while. Quite honestly, I've been cooking up a storm and even taking pictures of the finished results, but I've also been brainstorming about how to update the site and make it easier to navigate - doing a remodel, if you will - and through my research have found that it's going to take quite a bit of work and time. Foolishly, I'd hoped I could do it quickly and come back with all of these new recipes and a new look, but I haven't figured out a way to do so, so I'll continue as usual for now. The food's the best part anyway, right?
This past weekend was a busy one. Between my husband and two boys, there were four football games, a 9-2 Saturday event I worked for school, church services and loads of laundry. I did get our front porch semi-decorated for the season, just so I'd have a little "happy" to enjoy each time we pull into the drive, and our back patio also received the last of the mum and pansy planting. I was so hoping I could finish a wreath I'm working on for the front door, along with the ottoman I decided to start recovering (20 days ago, but who's counting?!?), but as Scarlett said in her sweetest southern way, "Tomorrow is anotha' day…"
And so I did manage to get this salad put on a plate as a part of our Sunday lunch and fell in love. In love, I tell ya. Honey-glazed pecans, cranberries, goat cheese and a homemade maple vinaigrette drizzled over a smattering of chopped apples caused this beautiful mixture to scream, "fall!" The combination is nothing new, except in the Green household. I'm sure you've had similar salads just as I have. But now that it's made its way onto our table, it'll be a regular.
Stay tuned for the return of SOUPer Saturdays, beginning this weekend. I'm having a hard time deciding which soup to post, as I've accidentally come up with two we've really enjoyed. Do I go with creamy and cheesy or southwestern-y and tomato-y? Ahh... so many decisions; so little time.
one year ago: maple-cornmeal drop biscuits
two years ago: orange-cinnamon french toast
Fall Harvest Salad
For the salad:
- 10 ounce'ish mixed baby or field greens
- 1/4 cup sliced scallions (white parts only)
- 1/2 cup dried cranberries
- 1 5.5 ounce small log goat cheese, crumbled (I used herb goat cheese)
- 1 apple (Honeycrisp or Gala are wonderful for this), cored and chopped
- 1 cup pecan halves
- 1/4 cup honey
- Kosher salt
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp chopped, fresh thyme
- 1 tbsp Dijon mustard
- 2 "swirls" of maple syrup
~ Place all salad ingredients in a bowl.
~ Spread pecan halves in a single layer on a baking sheet and bake for 12 minutes or until
~ Put honey in small saucepan and add roasted pecans. Heat and stir until mixture is
foamy. Remove from heat.
~ Spread pecans on parchment-lined baking pan to cool, separating with a fork. Sprinkle
~ For the dressing, put all ingredients in a glass jar with lid and shake. Obviously, you can
use a bowl, but I love doing it this way, because it's a cute serving option and leftover can
be easily stored. You'll have more than you need for this salad.
- The pecans are super-sticky but SO worth it. Just have a couple of utensils at the ready; one to pick up with and the other to get the pecan onto the salad.
- I find it's better to "dress" the salad before serving. Place all ingredients in the bowl, pouring the desired dressing over the top and gently "turning" the ingredients with tongs.