Harvest Salad with Pears and Pepitas
1 lb baby spinach mix blend, 2 bosc pears, 1 cup pepitas, 4 oz goat cheese
To roast pepitas, toss them in a little olive oil, salt and pepper. Roast for 13-15 minutes in a 325°F oven
Add salad leaves to a large serving bowl. Top with sliced pears, roasted pepitas and crumbled goat cheese. Toss with a 1⁄2 cup vinaigrette and serve.
Apple cider vinaigrette
3⁄4 cup olive oil
1⁄4 cup raw apple cider vinegar
1 garlic clove
2 tablespoons raw honey
2 teaspoons dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
combine ingredients in small bowl and whisk to combine.
* The Farmhouse Restaurant provided the recipes
The fall issue of Our Greenplate magazine has hit the stands in Illinois and I had the opportunity to photograph for the fall harvest dinner menu. The recipes are sourced from local chefs in town who graciously shared their recipes. For me this is an ambitious menu with lots of dishes and chopping going on. You will usually find some pretty simple dinner menus at my house. I wanted to share the Pear salad recipe with you it is very tasty and I recommend you give it a try. What a fun project this has been working with the talented food stylist Karla Spies and amazing art direction from Brian Donahue.
Thank you and happy harvest.
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