Fall Harvest Salad With Crunch Recipe

Name: Fall Harvest Salad With Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 6 Celery stalks, sliced into 1/4-inch pieces; 1 Red apple, such as honeycrisp, grated; 1/4 cup Red seedless grapes, cut into quarters; 2 tablespoons Pine nuts, toasted; 1 ounce Gorgonzola or other blue cheese; For the Dressing; Juice of one lemon; 1 tablespoon Shallot, minced; 1 teaspoon Dijon mustard; 1 tablespoon Olive juice; 1/4 cup Walnut oil; Salt & pepper, to taste

Servings: persons

For the salad
6 Celery stalks, sliced into 1/4-inch pieces
1 Red apple, such as honeycrisp, grated
1/4 cup Red seedless grapes, cut into quarters
2 tablespoons Pine nuts, toasted
1 ounce Gorgonzola or other blue cheese
For the Dressing
Juice of one lemon
1 tablespoon Shallot, minced
1 teaspoon Dijon mustard
1 tablespoon Olive juice
1/4 cup Walnut oil
Salt & pepper, to taste

1
Put the minced shallot in the lemon juice to soak while you make the salad. Toast the pine nuts in a nonstick pan on the stove.
2
Prep the salad by slicing the celery into 1/4 inch pieces; quartering the red grapes; and grating the apple. Toss lightly together in a bowl.
3
Add the Dijon, olive juice (if using) and salt and pepper to the lemon juice and shallots. Mix well and taste for seasoning. Adjust the seasoning if needed, then whisk in the walnut oil. Pour about 1/4 cup over the salad and toss again lightly. Sprinkle the toasted pine nuts and crumbled blue cheese over and serve. You will have leftover dressing that will keep in the fridge for a few days.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the salad, 6 Celery stalks, sliced into 1/4-inch pieces, 1 Red apple, such as honeycrisp, grated, 1/4 cup Red seedless grapes, cut into quarters, and more.

Yes, Fall Harvest Salad With Crunch falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fall Harvest Salad With Crunch

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