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Autumn Salad

Berkshire Kitchen

Autumn Salad

With Walnut Vinaigrette

by Jane Worthington-Roth

As the weather cools down, we look for hardier salads that showcase the flavors of the season. In autumn I prefer salads that also contain dried fruits and nuts with sort of a salad-meets-granola crunch.

This simple salad works especially well this time of year because the colors mimic the bright autumnal hues of the sugar maple trees.

You determine the quantities for each item depending on what you like and feel free to improvise. Instead of adding dried cranberries and walnut pieces separately, you might enjoy trying some of the dried fruit and glazed nut varieties that are sold in packages near the produce departments in local grocery stores.

For a more substantial meal, top with grilled chicken thighs and hardboiled eggs.

Autumn Salad
Into a large bowl put:
Red and green leaf lettuce, cut into bite size pieces
Red, orange or yellow bell peppers, ribs and seeds removed, sliced thin
Pitted black olives
Dried cranberries
Walnut pieces

Walnut Vinaigrette
In a small jar, for the walnut vinaigrette mix together:
1/3 cup apple cider vinegar
½ cup extra virgin olive oil
½ cup walnut oil
1 tablespoon finely minced shallot

Toss the salad with the vinaigrette just before serving.



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