A salad for the season
While the leaves have yet to start changing—at least in Baltimore—there’s no denying that the sharpness of fall is in the air. The evenings come on a little quicker now, and the temperatures are leaning more and more towards sweater weather. This is probably my favorite time of year, not only for its particular holiday festivities—Halloween is just around the bend, and Thanksgiving not so far behind—but also for its understanding of comfort and restoration. Now is the time we begin to turn back towards restful, internal tasks. We draw in towards home and family, find our moments of peace with a cup of hot cider and a walk in the changed foliage. Fall is a reflective time of year, and certainly one where we find ourselves in and with our homes more than before. It’s good to return to these things. It’s all part of the cycle.
This time of year is also when, at least for me, those cooking and baking muscles get a lot of exercise. We’ve been whipping up gingerbreads and roasted squash in our home—some of my favorite flavors shine in these autumn months. And with visiting family likely on the horizon, it’s a good time to polish up our recipes and get comfy in our kitchens.
With that in mind, I thought I’d take today’s blog post to share with you a favorite fall salad recipe of mine, a modified version of a Tyler Florence recipe on Food Network. It’s the perfect lunch, potluck side, or—with the addition of a little protein, maybe some chicken—a light and easy meal.
Ingredients:
Maple-balsamic dressing
1 small shallot, finely diced
1 tsp. Dijon mustard
2 tsp. balsamic vinegar
¼ cup extra virgin olive oil
2 tsp. maple syrup
kosher salt and freshly ground black pepper
Salad
Salad greens of your choosing—we usually do arugula, while Tyler uses endive and radicchio
1 red pear, sliced—if you’d like, substitute for a crisp fall apple
¼ cup shaved parmesan
½ cup toasted pecans—Tyler uses candied pecans, which he tells you how to make from scratch, but I’ve found that there’s already plenty of sweetness in the dressing
Mix up your dressing, toss with your greens, pear, nuts, and cheese, and enjoy!
I imagine you’ll be enjoying this fresh fall salad in the comfort of your kitchen, dining room, or living room—while you’re there, consider the space around you. You’ll be spending more time here as the season turns towards winter. Are your furnishings suiting your lifestyle? Does your art speak to your true tastes? We’ll be getting up close and personal with our homes these months, so it’s a good time to evaluate and make sure your space is really you.
Looking to make some changes? Drop me a line anytime, and let’s talk design!
Wishing you all a crisp and lovely October!
(Image credit: The Food Network, available here.)