Alright, it’s officially November, or what I like to call the “season of eating”. This time of year makes me fall in love with cooking and baking all over again. One of the reasons I enjoy cooking so much is because it brings my family and friends together. I love hanging out in the kitchen with everyone telling stories and laughing and then gathering around the table together. For me, there is nothing better.
This month I will be posting recipes that hopefully will inspire your “season of eating”. Today I am starting with a nice fall salad. I love the combination of blue cheese, apples, pomegranate seeds, and pecans. The icing on the cake is the maple syrup vinaigrette. You could serve this as a side or even throw some rotisserie chicken in the salad and make it a meal. If you don’t like blue cheese, goat cheese is a great alternative.
Fall Chopped Salad
- 2 cups of baby spinach
- 2 cups of baby kale
- I found a bagged mix that included spinach baby kale, and chard
- 1 cup chopped apple
- 1/2 cup chopped pecans
- 1/2 cup crumbled blue cheese
- 1/4 cup pomegranate seeds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon cider vinegar
- 2 teaspoons pure maple syrup
- 1 1/2 teaspoons Dijon mustard
- Chop spinach and kale and put in a large bowl.
- Add apple, pomegranate seeds, pecans, and blue cheese.
- In a small bowl, whisk together extra-virgin olive oil, cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper.
- Pour dressing on salad and toss before serving.