• Ashleigh Byrne

Hello Fall: Harvest Salad


Picture This: You're outside on a crisp, fall evening, eating a harvest salad with crusty, buttered bread and a glass of white in hand. I love eating outside in the Fall, watching the leaves fall and wearing a cozy sweater with our string lights on overhead.

I'll be making this Harvest Salad every week until I get tired of it. Even better, that I can make it in ten minutes. I'm starting to realize that I like to keep things simple in all areas of my life, including cooking. I like to cook using little ingredients and I often find the less I use, plus the quality, tastes the best.

Serves 3-4

Ingredients:

For the dressing-

  • A few tablespoons of olive oil

  • Terrapin Ridge Farms Pretzel Mustard

  • or if you don't have that,

  • 1 tbsp of dijon mustard

  • 1 tbsp of apple cider vinegar

  • A dash of kosher salt and freshly cracked black pepper

For the Salad:

  • 2 heads of butterhead lettuce, or a crunchy lettuce of your choice

  • A rotisserie chicken, cut up (you'll only need a breast or two, save the rest for salad the next night or chicken salad)

  • 1 cup of cooked lentils (I buy mine at trader joe's in the produce section)

  • 1/2 cup of rough chopped sharp cheddar

  • 1 honey crisp apple diced

  • 1/2 cup of walnuts toasted (optional)

Optional:

  • A baguette warmed up in the oven

  • Softened butter sprinkled with flaky sea salt

Directions:

In a large serving bowl, make the dressing. Whisk the olive oil and pretzel mustard (or other as mentioned above) until emulsified.

Add in the lettuce and the salad toppings. Toss until combined. Serve with warm, crusty bread and butter. Delish!


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