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Danielle Walker’s Roasted Autumn Harvest Salad

This inventive, seasonal salad comes from “Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion” cookbook, and is well worth a place at your table. Danielle likes to use the freshest herbs in the dressing, so look for the very best you can find. We opted for sage and it went perfectly with the roasted fruits and nuts.

Roasted Autumn Harvest Salad
Serves 4

Ingredients

For the dressing:
1⁄4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon minced shallot
2 teaspoons whole-grain mustard
1 teaspoon chopped fresh sage, thyme, or oregano
Sea salt, to taste
Freshly ground black pepper, to taste

For the salad:
6 figs, quartered
1 cup red seedless grapes
1 tart apple, cored and cut into thin wedges
1⁄2 cup hazelnuts
1 tablespoon balsamic vinegar
2 teaspoons extra-virgin olive oil
1 head radicchio, torn into bite-size pieces
6 cups baby romaine
2 cups baby arugula

Directions

1. Make the dressing: In a medium bowl, whisk together the olive oil, vinegar, shallot, mustard, thyme, salt and pepper until well combined.

2. Make the salad: Preheat oven to 400 degrees. 

3. Make the salad: In a large bowl, toss the figs, grapes, apple, hazelnuts, vinegar, and olive oil together. Spread evenly on a rimmed baking sheet. Roast for 15 minutes, gently tossing once halfway through, until the fruit has softened. Remove from oven and cool for 15 minutes.

4. In a large bowl, toss the radicchio, romaine, and arugula with the dressing. 

5. Divide the greens among plates, and top each with roasted fruits to serve.


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