Fall Harvest Salad Recipe
SOUS VIDE APPLES/ACORN SQUASH/DRIED FRUIT CHUTNEY/LIL'MOO CHEESE ARTISANAL GREENS/PICKLED PEARL ONIONS/SHERRY-MAPLE VINAIGRETTE
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Ingredients
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Sous Vide Apples
Sous Vide Acorn Squash
Dried Fruit Chutney
Salad Components
Sherry-Maple Vinaigrette
Method
Sous Vide Apples
- 1
Prepare the Sous Vide Bath
Preheat your sous vide water bath to 180°F (82°C).
- 2
Prepare the Apples
Core and slice the apples into wedges. In a bowl, toss the apple wedges with brown sugar, cinnamon, and lemon juice.
- 3
Sous Vide the Apples
Place the apple wedges in a vacuum-sealable bag and seal. Submerge in the sous vide bath and cook for 1 hour.
Sous Vide Acorn Squash
- 4
- 5
Sous Vide the Acorn Squash
Place the squash halves in a vacuum-sealable bag and seal. Submerge in the sous vide bath at 180°F (82°C) and cook for 1 hour.
Dried Fruit Chutney
- 6
Combine Ingredients
In a saucepan, combine dried cranberries, chopped dried apricots, apple cider vinegar, honey, grated ginger, and cinnamon.
- 7
Cook the Chutney
Simmer the mixture over medium heat for about 15 minutes or until it thickens slightly. Remove from heat and let cool.
Salad Assembly
- 8
Prepare Salad Base
In a large bowl, add mixed artisanal greens as the base.
- 9
Sherry-Maple Vinaigrette
- 10
Whisk Ingredients Together
In a small bowl, whisk together sherry vinegar, maple syrup, olive oil, salt, and black pepper until well combined.
- 11
Dress the Salad
Drizzle the vinaigrette over the salad just before serving and toss gently to combine.