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Autumn Salad with Red Wine Vinaigrette

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

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.

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  4. Barbie with a T says

    This is exactly what people need after stuffing themeselves with those big turkey meals, a light and colorful salad to go with the leftovers. Your photos are so very beautifully done. Thanks for the salad recipe. What a good way to finish off the holiday weekend. Thanks.

    Reply

  6. Jennifer says

    Oh my gawd…I haven’t had breakfast yet and I’m trying in vain not to lick my computer screen right now. That salad looks amazing. I love any kind of salad that has fruit and cheese in it. You cannot go wrong with those two ingredients. Ever. 🙂

    Reply

  14. shonda says

    Every time you post one of these recipes, I want to find a time machine, travel back a decade or so, convince myself to be a lesbian, find you and convince you to be the same and then make you my bride so I can have the awesome and yummy lotto ticket your man landed when he wed you.

    I am going to have to stop coming here if my diet is ever going to be successful, dammit Cathy!

    Reply

  16. ELRA says

    Very appealing, and I am sure tastes good. I have prove that your recipes are delicious. Though, I don’t always photographing everything.

    Btw, I made the rice stuffed pumpkin for thanksgiving, but couldn’t take any photo (too busy cooking, and too many people around too). Also, I couldn’t find the small pumpkin, so I just made the filling. It was delicious, Cathy. You are truly talented and a good cook!

    Reply

  18. Lindaloohoo - www.wheresmydamnanswer.com says

    yuhuhuhummy!

    i would probably throw in some dried cranberries for tartness and some kind of toasted nut. maybe pinenuts or walnuts . . .

    course, that’s probably like putting salt on food before tasting it. assuming you can make it even better before you know how fabulous it already is.

    so strke what i just said. i’m gonna trust that your gourmet cookin’ is most assuredly already better than my kraft macaroni makin’ ass can make it.

    Reply

  19. Teri says

    OH YUM! Yes! This looks so good! After all the carbs I ate for Thanksgiving this looks like a refreshing reprieve. I never thought of Sweet Paprika in my dressing! Love it!

    I agree with the comment above… toasted nuts of some kind. I’m always adding nuts to my salads. Crunchy!

    Reply

  29. KathyB. says

    We are so stuffed from this past few days of feasting, and the company just left. Here on your blog is the perfect tasty, but not too filling lunch Hubby and I are having tomorrow as we do some more Christmas decorating and resting. We actually still have lettuces growing in our vegetable garden that fit the bill for this recipe !

    Reply

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