There are many who believe and some who have actually proved we are more likely to remember the first and last things we see, hear, and taste. While everything in the middle gets a little blurred or quite possibly a little lost in our memories. In other words, the position of presentation matters. Research on primacy (things presented first) and recency (things presented last) effects goes back almost a century. Yet in spite of this, we all don't often or even consistently apply any of this scientific knowledge when planning a dinner menu. We are more likely to begin by planning the main course and building the rest the meal around it. But maybe the main course isn't as important to the satisfaction, enjoyment, and memory of a meal isn't as important as we might want to believe (or at least have convinced ourselves to believe). Apart from Thanksgiving or Christmas meals where the main course is usually a known given (unless someone decides to drastically change things up one year), the beginning and end of a meal probably deserves to be getting more of our attention. When you think about it, determining the salad (first course) and dessert (last course) really does makes great sense. Especially when we want the experience of eating at our tables to be memorable. Because really, who doesn't want that?
This Autumnal Harvest Salad w/ Honey Cider Vinaigrette, one having an explosion of flavors and a stunning visual presentation, is one of those salads destined to be remembered long after your guests leave the table and return home. Designed to showcase some of the best of the fall's fruit and vegetables, I will go out on a (short) proverbial limb and say it might just be one of the best seasonal, most impressive salads to ever grace your table. From the roasted butternut squash to the thinly sliced Honey Crisp apples to the fresh figs to the red onion, this salad has a depth of savoriness designed to send your palate into a state of salad ecstasy. When dressed with the slightly bold and zesty Honey Cider Vinaigrette, the overall flavor profile of the salad is nothing short of extraordinary.
Candied pecans, roasted and salted pumpkin seeds, dried cranberries, and goat cheese add texture, crunch, and a little tartness to this savory salad. Not only do each of the components in the salad compliment one another, they make each bite of the salad unforgettable.
As much as I love each element of the salad itself, I could gush over the flavor of this Honey Cider Vinaigrette for days. Slightly sweet and little bit tangy it dresses a salad made with fall fruits and vegetables beautifully. The vinaigrette is one that doesn't overwhelm the salad or detract from all of it's elements. Instead it manages to further elevate each of them. This would be THE vinaigrette to use on all of your autumnal salads, especially ones made with apples! Note: The recipe below makes more than you need to make the salad.
With hints of maple syrup and olive oil, the flavor of butternut squash becomes further enhanced during the the roasting process. Baking the squash at 400 degrees (F) for 24-26 minutes (or until tender), brings out its' nuttiness and sweetness, while also changing its' texture from firm to crispy/creamy. These delectable morsels are almost addictive in of themselves. While the roasted butternut squash might get lost in our memories if served in the middle (as a side course), it is unforgettable as a first course.
There are candied pecans in this salad. The good news is that you don't have to make them yourself. The ones I used were from Trader Joe's (and they are really, really good). And if you can't find roasted and salted pumpkin seeds use pepitas. But you definitely want both the pecans and pumpkin seeds in your salad. Not everyone is a fan of goat cheese (so hard to believe, but it's true), so feel free to use feta or gorgonzola cheese instead. Honey Crisp apples have the perfect tart-sweet balance and are so perfect in this salad I can't bring myself to recommending an alternative.
For purposes of the most impressive, permanently etched in your memory presentation, wait until you bring the Autumnal Harvest Salad w/ Honey Cider Vinaigrette to the table before tossing it. There is something to be said for seeing each of the components of the salad first, before discovering them in the tossed heap on your plate.
If you plan on serving this salad to at least six people, I suggest ever so lightly tossing the spring greens in some of the dressing before placing all of the salad's other elements on top. Right before tossing it all together, I would drizzle a little more of the dressing over the salad. Because everyone likes their salad dressed with a vinaigrette differently, serve the remaining vinaigrette on the side.
Feel free to increase or decrease the amounts of the salad ingredients based on the number of people you are serving. If you don't dress the salad with any dressing at all before plating and tossing, any leftovers will last a little longer in the refrigerator. As the dressing will wilt the delicate spring greens when it's refrigerated.
The Autumnal Harvest Salad w/ Honey Cider Vinaigrette showcases autumn's bounty in the most spectacular way. From the first sight to the first bite, everything about this salad is noteworthy. Quite possibly it may overshadow your main course. But not to worry because everyone is then likely to remember the last course. Especially if it's something equally beautiful and delicious.
So head out to the Farmer's Market, grocery store or orchards this week and pick up some butternut squash, honey crisp apples, and figs. Honestly, one bite of this seasonal salad and I am certain it will be the one you will be making regularly in the months ahead. It may even become your signature fall salad. Because if we really do believe in the power of first impressions or sequencing, don't we all want to serve our family/friends a first course having the power to leave a long lasting impression of deliciousness?
Recipe
Autumnal Harvest Salad w/ Honey Cider Vinaigrette
Serves 6
Ingredients
Honey Cider Vinaigrette
1/3 cup honey
1/3 cup apple cider
3 Tablespoons apple cider vinegar
3/8 to 1/2 teaspoon Kosher salt
1/8 teaspoon black pepper
3/4 cup extra-virgin olive oil
Autumnal Harvest Salad
1 1/4 to 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2 inch dice
2 Tablespoons olive oil
1 Tablespoon pure maple syrup
1 teaspoon kosher salt
1/2 teaspoon black pepper
5 to 6 ounces (142g-170g) Mixed Spring Greens
1 large Honey Crisp Apple, cut into thin slices
1 small red onion, cut into very thin slices
1/2 cup (2 1/3 ounces/60g) roasted and salted pumpkin seeds
3/4 cup (3 ounces/86g) candied pecans
1/2 cup (2 1/4 ounces/64g) dried cranberries
4 ounces (113g) goat cheese, crumbled
7-8 fresh figs, cut in half
Kosher salt and black pepper for finishing
Directions
Honey Cider Vinaigrette
1. Whisk together the honey, apple cider, apple cider vinegar, Kosher salt and pepper.
2. Slowly add in the olive until the mixture is emulsified. Alternately pour entire mixture into a small food processor and process until the vinaigrette has a creamy, light in color consistency.
Autumnal Harvest Salad
1. Preheat oven to 400 degrees (F).
2. Place diced butternut squash on the baking sheet. Pour the 2 Tablespoons of olive oil and 1 Tablespoon of maple syrup over the squash. Toss to mix so the squash is completely coated. Sprinkle with 1 teaspoon of Kosher salt and 1/2 teaspoon black pepper.
3. Roast squash for 24-26 minutes, turning once midway through the baking process, until tender. Remove from oven and let cool slightly. Or cool to room temperature. Roasted Butternut squash can be made several hours in advance of assembling and serving the salad.
4. Spread spring greens out on a large platter. Lightly salt and very lightly drizzle with some of the Honey Cider Vinaigrette.
5. Top with the remaining ingredients (except figs). Very lightly drizzle with some of the Honey Cider Vinaigrette.
6. Toss together. Arrange fig halves on the platter. Serve with remaining vinaigrette. Alternately toss the salad without drizzling some of the Honey Cider Vinaigrette and serve the vinaigrette on the side.
Notes: (1) To serve 8-10 increase the amount of the ingredients except the butternut squash (you will have enough) and the vinaigrette (you will have enough of this too). Alternately to serve 2-4, decrease the ingredients as well but try keeping the proportions when making reductions. (2) You can make your own candied pecans or you can buy them pre-made at Trader Joe's. (3) In lieu of goat cheese, you could alway use a good quality fresh feta cheese or even gorgonzola. (4) If you are looking another butternut squash salad, try the Roasted Butternut Squash Salad with Warm Cider Vinaigrette. But consider using the Honey Cider Vinaigrette instead.
Grazing Elk, Rocky Mountain National Park, Estes Park, Colorado (September 2020)
