Autumn Salad Recipe
Red oak & lolla rossa, honeycrisp apple, candied walnuts, rosemary pickled cranberries, walnut vinaigrette
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Ingredients
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Salad Base
Toppings
Dressing
Method
Prepare the Salad Base
- 1
Wash and Dry the Greens
Rinse the red oak and lolla rossa lettuce under cold running water. Spin or pat dry using a salad spinner or paper towels.
- 2
Chop the Lettuce
Tear the washed lettuce into bite-sized pieces and place them in a large salad bowl.
- 3
Slice the Apple
Core the honeycrisp apple and slice it into thin wedges. Add the apple slices to the salad bowl with the lettuce.
Add Toppings
- 4
Add Candied Walnuts
Sprinkle the candied walnuts over the salad base in the bowl.
- 5
Add Pickled Cranberries
Spoon the rosemary pickled cranberries over the salad, distributing them evenly.
Make the Dressing
- 6
Combine Dressing Ingredients
In a small bowl, whisk together walnut oil, apple cider vinegar, honey, salt, and black pepper until well combined.
- 7
Taste and Adjust Seasoning
Taste the dressing and adjust the salt and pepper as needed to suit your preference.
Assemble the Salad
- 8
Dress the Salad
Drizzle the prepared dressing over the salad right before serving. Toss gently to coat all ingredients evenly.
- 9
Serve Immediately
Serve the salad immediately to enjoy the freshness of the ingredients.