Best 2 Autumn Greens With Cider Vinaigrette Recipes
As the leaves change color and the air becomes crisp, it is time to embrace the flavors of autumn with a delectable dish that showcases the bounty of the season's greens. Autumn greens, such as kale, collard greens, and Brussels sprouts, are packed with nutrients and offer a delightful array of textures and flavors. Paired with a tangy and aromatic cider vinaigrette, these autumnal vegetables are transformed into a vibrant and flavorful salad that is perfect for a light lunch or a hearty side dish.
Check out the recipes below so you can choose the best recipe for yourself!
AUTUMN GREENS WITH CIDER VINAIGRETTE
The cider and cider vinegar add an unusual and unexpected tang to the vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together shallot, cider, and vinegar. Whisk in the walnut oil, and season to taste with salt and pepper. Toss with the greens and divide among four plates. Serve immediately.
WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE
Provided by Anne Stiles Quatrano
Categories Salad Leafy Green Mustard Side Bake Dinner Salad Dressing Butternut Squash Fall Winter Honey Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F.
- Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
- Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
- Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
- Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
- To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
- Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.
Tips:
- Opt for seasonal and organic greens to ensure the freshest, most flavorful salad.
- Use a variety of greens to add texture and complexity to the salad.
- Don't be afraid to experiment with different types of cider vinegar.
- If you don't have cider vinegar on hand, you can substitute white wine vinegar or champagne vinegar.
- Be sure to whisk the vinaigrette vigorously before dressing the salad.
- Add the dressing to the salad just before serving to prevent the greens from wilting.
- Top the salad with your favorite toppings, such as crumbled bacon, chopped nuts, or crumbled cheese.
Conclusion:
This autumn greens salad with cider vinaigrette is a delicious and healthy way to celebrate the fall season. With its vibrant colors, crisp textures, and tangy dressing, this salad is sure to be a hit at your next gathering. So next time you're looking for a light and refreshing salad, give this recipe a try.
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