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Harvest Salad with Apple Cider Vinaigrette

Chef Michael's Kitchen • Food • Newsletter • Recipes

Discover a new way to bring salmon to your table with Pan Rushed Salmon with Three Tomatoes and Pan Rushed Salmon with Bacon Clam Chowder.  Learn a new twist on classic house salads; Salad and Harvest Salad with Apple Cider Vinaigrette.

Ingredients

  • For the croutons:
    • 1 whole baguette, torn
    • ¼ cup of water
    • ¼ cup of olive oil
  • For the pumpkin seeds:
    • 2 cups of pumpkin seeds
    • 2 Tbsp of salt
    • 2 cups of water
    • 1 cup of brown sugar
    • 1 Tbsp of cinnamon
    • 1 tsp of allspice
    • 1 tsp of cloves
  • For the cranberries:
    • 1 cup of dried cranberries
    • ½ cup of brown Sugar
    • ½ cup of red wine vinegar
  • For the salad:
    • 2 bunches of dandelion leaves, savoury greens or your favourite mixed greens
    • one quarter of a red cabbage, thinly sliced
    • 2 handfuls of arugula leaves
    • 2 handfuls of lentil or other sprouts
    • ½ cup of shredded turnip or carrot
    • 1 green apple, unpeeled and cut to matchstick size or simply shredded
  • For the Apple Cider Vinaigrette:
    • 1 cup of extra virgin olive oil
    • 1 Tbsp of Dijon mustard
    • ½ cup of honey or maple syrup
    • ½ cup of apple cider vinegar

Method

  1. For the croutons:
    • Preheat your oven to 375°F. Sprinkle the baguette with water then toss with the olive oil. Scatter on a baking tray and toast in the oven until golden brown, 15 to 20 minutes. The water will add interior chewiness while the oil crisps the outside.
  2. For the pumpkin seeds:
    • Preheat your oven to 350°F. In a small saucepan, bring the water, salt and sugar to a boil. Add the cinnamon, allspice, clove and seeds and bring to a simmer. Add the seeds and continue simmering and cooking for 10 minutes, then strain. Scatter on a parchment-lined baking tray. Bake until lightly toasted and crunchy, about 10 to 15 minutes.
  3. For the cranberries:
    • Toss the cranberries with the vinegar and sugar and let them stand for 30 minutes or so. Strain before using.
  4. For the salad:
    • Toss all the salad ingredients together in a large festive bowl. Lightly dress with your favourite dressing. Finish with the croutons, seeds and cranberries. Serve and share.
  5. For the Apple Cider Vinaigrette:
    • Place all the ingredients in a 500ml mason jar and shake vigorously until smooth emulsified. Alternatively whisk together in a bowl. This dressing is good for months in the fridge – but it’s too tasty to last that long!