I’m sure by the title you assumed I was going to show you a beautiful Fall countryside or maybe some trees, but alas I’m not. Instead I have this delicious Autumn Salad with Red Wine Vinaigrette for you to ogle at.
This crunchy salad is the perfect meal starter and the dressing has this really nice taste for a simple vinaigrette. It’s a little a smokey, however no smokey spices went into its making. Maybe it’s the small addition of sweet paprika or ground red pepper that gives it a special flavor.
This is a great way to use up those Granny Smith apples leftover from pie making. You can even serve this up with your Thanksgiving turkey leftovers.
I promise you will enjoy the kaleidescope of flavors here.
Let’s make it…
Here’s what you will need: Extra-virgin olive oil, red wine vinegar, sugar, garlic, paprika, dry mustard, kosher salt, dried basil, ground red pepper, mixed salad greens, Asian pear, Granny Smith apple, red onion and crumbled goat cheese. Ingredients not shown: Romaine lettuce.
In a bowl or mason jar, combine 2 Tablespoons extra-virgin olive oil, 2 Tablespoons red wine vinegar, 1/2 teaspoon sugar, 2 cloves crushed garlic, 1/4 teaspoon sweet paprika, 1/4 teaspoon dry mustard, 1/4 teaspoon Kosher salt, pinch of dried basil and a pinch of ground red pepper.
Thinly slice 1/2 cup red onion. Cube 2-1/2 cups Asian Pear and chop 2 cups Granny Smith apple.
Combine salad greens, romaine lettuce, Asian pear, apple and red onion in a large bowl. Drizzle with vinaigrette, and toss to coat. Sprinkle with crumbled goat cheese.
It doesn’t look like much but it’s very, very good.
Get your crunch on. You will not be disappointed.
Autumn Salad with Red Wine Vinaigrette
Adapted from Cooking Light
2 Tablespoons extra-virgin olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon sugar
2 cloves garlic, crushed
1/4 teaspoon sweet paprika
1/4 teaspoon dry mustard
1/4 teaspoon Kosher salt
Pinch of dried basil
Pinch of ground red pepper
5 cups mixed salad greens
4 cups torn romaine lettuce
2-1/2 cups cubed Asian pear
2 cups chopped Granny Smith apple
1/2 cup thinly sliced red onion
1/4 cup crumbled goat cheese
In a bowl or mason jar, combine extra-virgin olive oil, red-wine vinegar, sugar, garlic, sweet paprika, dry mustard, Kosher salt, basil and ground red pepper.
Thinly slice red onion. Cube Asian Pear and Granny Smith apple.
Combine salad greens, romaine lettuce, Asian pear, apple and red onion in a large bowl. Drizzle with vinaigrette, and toss to coat. Sprinkle with crumbled goat cheese.
