November 9, 2015

Autumn Harvest Salad

Last weekend, Greg and I traveled to Charleston for a mini vacation. Neither of us had ever been to the Carolinas and we heard fall was the best time to go. We stayed right downtown in the Historic District and I fell totally in love with the city's charm. We ate sooo much delicious food and one thing that stands out, oddly enough, is a delicious salad I had at Verde. This salad post isn't a complete copy cat, but it's pretty close.

The first couple of days we spent in Charleston (where we saw a Thomas Ravenel impersonator on Halloween) and the second half of the trip we drove to Charlotte to see the Colts take on the Panthers. Sadly, the Colts lost and it was pouring the whole time, but we still had a great time. We both wore super cool blue panchos, but somehow Greg wasn't wearing it at the time of this photo. :-)

The salad I had at Verde had a sweet tea vinaigrette which I wasn't ambitious enough to try today. However, this one does have a delicious tangy sweet apple cider poppy seed vinaigrette you're sure to love. I threw in some autumn accouterments like sliced apples, pecans, and dried cherries on top of bright green baby spinach. I added gluten free pasta to bulk it up, but you can leave it out and/or add any protein of your choice.

I hope you enjoy it! What city do you find charming?

Autumn Harvest Salad
Makes 5-7 side servings

5 oz baby spinach (half a 10 oz bag)
1 cup small pasta of choice (cooked according to package directions and cooled)
3/4 cup dried cherries (can sub cranberries)
1 can mandarin oranges, drained
1 Braeburn apple (or apple of choice)
1/3 cup pecans

1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 cup white wine vinegar
4 Tbsp white sugar
1/8 tsp paprika
1/8 tsp onion powder
1 Tbsp poppy seeds

1. Add all dressing ingredients except poppyseeds into a blender or food processor and pulse for about 10 seconds. Pour liquid into a resealable container and add poppyseeds. Shake to combine.
2. Add all salad ingredients into a large bowl or several small containers. Slice up apple if necessary.
3. Pour 2 Tbsp of shaken dressing onto each portion of salad and serve immediately.
4. Store dressing and salad separately if eating at a later time.

No comments:

Post a Comment

I read each and every comment and love to hear what you have to say. Thanks for checking out my blog. :-)

Related Posts Plugin for WordPress, Blogger...