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This Autumn Harvest Salad will give you all the fall feels. It’s an awesome fall salad recipe with a little warmth mixed with all those great fall flavors. The oranges are juicy and go perfectly with the honey roasted nuts, cranberries, and Grana Padano in the salad. And that orange vinaigrette is just unreal with just a hint of cinnamon.
This recipe is coming to you today with a little serving tip for the upcoming holidays…When I serve salad for parties and holidays, I ALWAYS serve them as an appetizer. Think about it for a second. When you serve salad with dinner and there are other side dishes, what is the one thing you have leftover? The salad. So, when you serve salad as an appetizer people are more inclined to fully enjoy it–they will always take a nice big scoop. I noticed that when I serve salad as an appetizer, I never have any leftovers (especially with this AMAZING fall salad). Give it a try and let me know what happens!
Ingredients
SALAD
• 2 packages of Mediterranean blend salad or 1 package Mediterranean blend and 1 package of Mixed Greens or 2 heads of
romaine lettuce, chopped and 1 package of Mediterranean blend
• 2 large oranges, segmented (see my website for a how to) over a bowl, juice and leftover orange reserved
• 1/4 cup thinly sliced red onions (cut into half moons, then in 3’s)
• The seeds of 1/2 a pomegranate or 1/3 cup of dried cranberries
• 1 package (or to taste) of cinnamon glazed pecans or walnuts, chopped or 1/2 cup honey roasted mixed nuts , chopped
• Grana Padano or Parmiggiano shaving
VINAIGRETTE
• The leftover juice from 2 oranges (if doubling recipe, use the juice of a 3rd orange)
• 1/4 cup white balsamic vinegar
• 1 teaspoon of Mike’s Hot Honey or regular honey
• A sprinkle of salt, pepper, cinnamon, and granulated garlic
• 3 tablespoons olive oil
INSTRUCTIONS
Combine all of the salad ingredients, leaving a few pieces of each ingredient for decorating the top of the salad, and toss well.
Combine all of the dressing ingredients excluding the olive oil. Whisk well. As you are whisking, add in the olive oil slowly. Continue whisking. Pour as much needed over the salad to coat the lettuce. Toss well. Serve the remaining dressing on the side.
Decorate the top of the salad with the remaining salad ingredients and serve.
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It’s Fall, Ya’ll…and I know you are surrounding yourself with all things fall. Fresh picked apples and pumpkins picked with your own hands, apple cider, pumpkin everything, apple cider donuts, and the list of all the goodness goes on and on. I’m taking one of your favorites from this list and I’m spiking it…you know you want me to.
Apple Cider Sangria is the ultimate fall cocktail. The craziest thing of all is that you would never know that there was alcohol in this drink! You have been warned. All you need is 5 simple ingredients and you’ll be on your way to happy sipping. Let’s do it.
Ingredients
• 6 cups good apple cider (don’t go store brand here…get the good stuff)
• 2 cups of your favorite Pinot Grigio (don’t buy the $5 bottle either…get something decent)
• 2 cups of Piehole Apple Pie Whiskey or Dr. McGillicuddgy’s Apple Whiskey (these are the only acceptable choices)
• 2 cinnamon sticks
• 2 apples, cut into small chunks
INSTRUCTIONS
Combine all of the liquid into a pitcher. Give everything a really good stir and taste test. If you think it’s too strong, add a bit more apple cider.
Add the cinnamon sticks and apple pieces. Store in the fridge for at least 1 hour, but overnight is best.
To serve, add ice to a wine glass and fill the glass with the sangria. Top with some of the cut apples. I’ve also served this in mason jars with pretty burlap string tied around them. Cheers and Happy Fall!!
For more delicious recipes and cooking tips from Tiffany, head on over to www.whatchacookinggoodlooking.com.
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