Wilted Autumn Greens with Syrah Vinaigrette Recipe

Name: Wilted Autumn Greens with Syrah Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry red wine, such as Syrah or Zinfandel; 2 small shallots, minced; 2 small garlic cloves, minced; 1 small beet (2 ounces), peeled and cut into 1/4-inch dice; Pinch of freshly grated nutmeg; Salt and freshly ground pepper; 3 ounces baguette, cut into 1/2-inch dice (2 cups); 1/4 cup extra-virgin olive oil; 2 ounces watercress, large stems discarded; 2 ounces arugula; 2 ounces spinach, stemmed; 2 ounces small kale leaves, stems and tough ribs removed; 1 large Belgian endive (6 ounces), cored and cut crosswise 1 inch thick

Servings: persons

1/2 cup dry red wine, such as Syrah or Zinfandel
2 small shallots, minced
2 small garlic cloves, minced
1 small beet (2 ounces), peeled and cut into 1/4-inch dice
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
3 ounces baguette, cut into 1/2-inch dice (2 cups)
1/4 cup extra-virgin olive oil
2 ounces watercress, large stems discarded
2 ounces arugula
2 ounces spinach, stemmed
2 ounces small kale leaves, stems and tough ribs removed
1 large Belgian endive (6 ounces), cored and cut crosswise 1 inch thick

1
Preheat the oven to 400.
2
In a small saucepan, boil the wine over high heat until reduced to 1/3 cup, about 2 minutes.
3
Add the shallots, 1 garlic clove, the beet and nutmeg and season with salt and pepper.
4
On a rimmed baking sheet, toss the bread with 1 tablespoon of the olive oil.
5
Bake for about 8 minutes, or until crisp and golden.
6
In a large skillet, heat the remaining 3 tablespoons of olive oil until shimmering.
7
Add the remaining 1 clove of garlic, then add the watercress, arugula, spinach, kale and endive.
8
Toss over moderate heat until just wilted, about 40 seconds.
9
Add the wine mixture, toss to coat and season with salt and pepper.
10
Mound the salad in bowls, top with the croutons and serve.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 cup dry red wine, such as Syrah or Zinfandel, 2 small shallots, minced, 2 small garlic cloves, minced, 1 small beet (2 ounces), peeled and cut into 1/4-inch dice, and more.

Yes, Wilted Autumn Greens with Syrah Vinaigrette 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.

That's it — enjoy your meal!

Wilted Autumn Greens with Syrah Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions