Roasted Autumn Harvest Salad
Roasted Autumn Harvest Salad
Roasting the fruits for this salad in a little balsamic vinegar and olive oil provides a beautiful depth of flavor and a natural sweetness that balances the acidity of the dressing. Once assembled, this is a stunning salad, and the toasted hazelnuts add a lovely crunch. Recipe courtesy of Danielle Walker.
Prep Time
10
minutes
Cook Time
15
minutes
Servings
6
servings
Total time: 30 minutes
Ingredients
- 6 figs, quartered
- 1 cup red seedless grapes
- 1 tart apple, cored and cut into thin wedges
- 1/2 cup hazelnuts
- 2 teaspoon extra-virgin olive oil
- 1 head radicchio, torn into bite-size pieces
- 6 cup baby romaine
- 2 cup baby arugula
- 1 tablespoon balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoon apple cider vinegar
- 1 tablespoon minced shallot
- 2 teaspoon whole-grain mustard
- 1 teaspoon chopped fresh thyme
- sea salt and freshly ground black pepper
Directions
- Toss the figs, grapes, apple, hazelnuts, vinegar and olive oil together and spread the fruits and nuts out evenly on a rimmed baking sheet.
- Roast for 15 minutes, gently tossing once halfway through, until the fruit has softened.
- Removed from the oven and cool for 15 minutes.
- Toss the radicchio, romaine and arugula with the dressing.
- Divide the greens among plates, top each with some of the roasted fruits and serve.
- Whisk together the olive oil, vinegar, shallot, mustard, thyme, and salt and pepper.