Celebrate harvest season with this delicious and pretty Fall Salad, with apples, pears, cranberries, pecans and sunflower seeds.
1/4mediumapplepeeled, cored and chopped
2Tbspwhite wine vinegar
1 1/2tspDijon mustard
Salt and freshly ground pepperto taste
5cupsmixed greensBaby Kale, Spring mix, watercress
1cupcranberriesfresh or frozen or substitute dried
1appleunpeeled, quartered, cored and thinly sliced
1Bosc Pearunpeeled, quartered, cored
1cupgoat cheese crumbles
Make the Apple Vinaigrette: Combine all ingredients in a blender or food processor. Blend until smooth. Set aside, covered on the counter for 15 minutes, to allow the flavors to blend. Re-mix before using. Cover and refrigerate if making ahead.
Sweeten the fresh cranberries, if using: Add the fresh cranberries to a large skillet. Sprinkle with 3 Tbsp white sugar. Cook, tossing pan regularly, until cranberries are softened, but have not collapsed or burst. Remove skillet from heat and allow cranberries to cool and sit in sugar syrup while you prepare the salad.
Assemble the salad: Add mixed greens to bottom of salad bowl of plate. Place 3 or 4 fans of sliced apple over-top. Place a spoonful of cranberries next to the apple fan. Add some of the pecans next to the cranberries. Place a pear rose** next to the fanned apples. Sprinkle sunflower seeds over top. Sprinkle evenly with goat cheese crumbles. Drizzle with apple vinaigrette to serve.
**To make the pear roses, take a prepared quarter of the pear and using a vegetable peeler, take a couple of slices off the side edge. Discard these slices. Now start taking even slices from top to bottom (or bottom to top) until you have 7 or 8 slices. Take those sliced and arrange in a straight line, overlapping by about 1/3. Start from one end and begin rolling up the line in to a circle.