Fall Harvest Salad Recipe

Preparation Steps

1. 1

   Roast the Pumpkin

   Preheat the oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender.

2. 2

   Brandied Apples

   In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced apples and sauté for 3-4 minutes. Pour in 1/4 cup of brandy and cook until the apples are tender and the liquid has reduced.

3. 3

   Pickled Red Onions

   In a small saucepan, combine 1/2 cup of vinegar, 1/2 cup of water, 1 tablespoon of sugar, and a pinch of salt. Bring to a boil, add the thinly sliced red onions, and remove from heat. Let cool.

4. 4

   Apple Cider Sage Vinaigrette

   In a bowl, whisk together the apple cider, chopped sage, 1/4 cup of olive oil, salt, and pepper to taste.

5. 5

   Bleu Cheese Mousse

   In a mixing bowl, combine the bleu cheese and cream cheese. Whip with an electric mixer until smooth and creamy.

6. 6

   Assemble the Salad

   In a large bowl, combine arugula, sliced fennel, roasted pumpkin, brandied apples, and pickled red onions. Drizzle with the vinaigrette and toss gently. Top with spiced pecans and dollops of bleu cheese mousse.