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Salad: It’s Not Just For Summer, Anymore

As we get deeper into fall, and have to say goodbye to summer produce (see you next year tomatoes!) it’s harder to get our veggies in. Sure there’s squash, pumpkin and Brussel sprouts. Yes, we crave comfort foods as we start to pile on the sweaters, but how many sweet potatoes can we eat?

Usually, salad is not in this category, but I’ve found one that does the job. It’s savory, sweet, satisfying and – yes – seasonal.

Start by assembling fresh spinach (I use pre-washed to save time), a sliced Granny Smith apple and Treat Shop’s Spiced Candied Pecans into a large serving bowl. Crumble up some fresh goat cheese (Vermont Creamery’s chèvre is quite possibly the best we’ve ever tasted) and set it aside until after the salad is dressed. (Tip: Add soft cheese to salads after they’re dressed to maintain the cheese’s form!)

To make the dressing, combine Olive Oil, Balsamic Vinegar, Smooth Whole Grain Mustard (Tin Dizdarevic's Tin Mustard elevates mustard from a condiment to a food unto itself), and salt and pepper. Use a fork or whisk to emulsify.

Drizzle the dressing onto the salad, then gently toss. Add the cheese and serve alongside your favorite fall dish. Want to make a simple meal out of it? Top with grilled chicken and crack open a can of Shacksbury Semi-Dry Cider.

Perfect Fall Salad Recipe

3 cups spinach
1 apple of your favorite variety (I prefer Granny Smith)
1 package Treat Shop's Spiced Candied Pecans
1 log Vermont Creamery Fresh Goat Cheese
1 heaping teaspoon Tin Mustard’s Smooth Whole Grain Mustard
2 tablespoon Enzo’s Organic Extra Virgin Olive Oil
1 1/2 tablespoon George Paul Vinegar’s Aged Balsamic Vinegar
Salt and freshly ground pepper to taste

Directions
  1. Combine spinach, apple slices and pecans in a large bowl.
  2. Crumble goat cheese and set aside.
  3. Combine olive oil, vinegar, mustard, salt and pepper. Whisk to emulsify.
  4. Dress and toss salad. Add crumbled cheese and serve.

Serves: 2-4
Time: 15 minutes

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