1 red pear, unpeeled, cut into 1/2-inch
cubes
1 unpeeled Granny Smith apple,
chopped

The salad days of fall.

F

all really feels sol-
idly here. The nights
(and some days)
are chilly. And, now, we're
looking for those deep-hued
garden vegetables, combined
with chewy, crunchy ingre-
dients.
Sharp flavors from dark
greens, sweet maple syrup,
dried fruits — these all

punctuate the salads on this
week's menu.
Some toasty challah and
ripe tomatoes with lots of fresh
herbs are included here as well.
Plenty of holidays are still
ahead with the harvest as the
overwhelming theme. Get ready
to toss together some fresh,
hearty and delicious salads.

❑

ARUGULA SALAD WITH
QUINOA, FRUIT AND MAPLE-
BALSAMIC VINAIGRETTE

Quinoa:

cheese
1 cup toasted pecan halves
1/2 cup golden raisins
kosher salt and pepper to taste

Dressing:

/2 cup quinoa
1 cup water

1

4 cup extra-virgin olive oil
4 cup balsamic vinegar
2 Tbsp. real maple syrup
1 Tbsp. grainy Dijon mustard

1

Salad:
10 cups baby arugula

1

1 cup shaved or shredded Parmesan

transfer to a large bowl, and let cool. Cover
until ready to serve.
Just before serving, add remaining ingre-
dients to the bowl. Whisk dressing ingredi-
ents together, and pour over the salad. Toss
well. Add more salt and pepper to taste.
Makes 6 or more servings.

Make quinoa: Combine quinoa and water in
a small saucepan. Bring to a boil. Cook for 3
minutes more. Drain well (in a sieve or col-
ander with small holes). Allow to cool.
Combine quinoa, arugula, cheese, pecans
and raisins in a large bowl, and toss well.
Combine the vinaigrette ingredients in a
large bowl, and toss well.
Just before serving, add the dressing to
the salad, and toss well. Add salt and pepper
to taste. Makes 6 or more servings.

BUTTERNUT SQUASH,
COLLARD GREENS, CHEDDAR
AND PEPITA SALAD
1 2-lb. butternut squash, peeled,
halved, seeded, cut into 1-inch cubes and
tossed with olive oil

Salad:

1/2 cup olive oil
1 large head collard greens, ribs
removed and cut into thin strips
1 cup pepitas (squash seeds)
1 cup grated white Cheddar cheese
1 % cup fresh lemon juice
1 Tbsp. Dijon mustard
1 Tbsp. honey
kosher salt and freshly ground black
pepper to taste

CHALLAH PANZANELLA
SALAD
1 lb. loaf of challah, cut into 1-inch
cubes, tossed with olive oil
4 cups 1-inch diced ripe tomatoes
1 cup thinly sliced peeled shallots
1 Tbsp. finely chopped thyme
2 cups freshly chopped parsley
kosher salt and freshly ground black
pepper to taste

Heat oven to 400 degrees. Toss squash with
1 /4 cup oil in a large bowl, and arrange on
a rimmed baking sheet in an even layer.
Bake until the edges of the squash cubes
are golden, about 20 minutes. Remove from
oven, and cool.
Transfer to a large bowl. Add remaining
ingredients, and toss well. Makes 6 or more
large servings.

Dressing:

% cup olive oil
1 /2 cup red wine vinegar

Heat oven to 350 degrees. Toss challah with
Y4 cup olive oil, and arrange on a rimmed
baking sheet. Bake, stirring occasionally,
until golden and crisp, about 15-20 minutes;

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October 2 • 2014

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