We are entering the season of creamy casseroles, cheesy pastas, rich, slow-cooked meats and everything that makes you want stretchy pants after dinner. As the temperature dips, we seek comfort in hearty meals.
However, dinner doesn't have to put you into a food coma. There is something about the balance of something crisp and fresh on the plate that elevates a basic meal. I love the contrast of textures and the tangy, bright flavor of Apple Cider Salad alongside almost everything I am craving this fall.
Made up of simple, readily available ingredients, Apple Cider Salad is far more than just a "responsibility vegetable." This salad is something that I want on my plate and find myself planning a meal around. It pairs well with everything from a baked egg dish for breakfast or brunch, to meatloaf to Tortellini with Corn and Bacon. I am even considering it for my Thanksgiving menu.
This season, I hope to reach for those stretchy pants simply because they are warm and cozy as I find balance with fresh and light Apple Cider Salad on my plate.
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| Apple Cider Salad provides flavors you love without the holiday calories. |
Apple Cider Salad
2 heads torn romaine
1 large red apple, chopped
1 large green apple, chopped
1/2 cup crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted
1/3 cup thinly sliced red onion
1/3 cup dried cranberries
Vinaigrette:
1/2 cup apple cider or juice
2 tablespoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
In a salad bowl, combine the first eight ingredients.
In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. (Serves 6)
Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.