Fall Crunch Salad
Serves: 4
  • 1 head Romaine hearts, chopped
  • 1 head radichio, chopped
  • 1 Granny Smith apple, diced
  • 1 Bosc pear, diced
  • 2 oz Craisins
  • 3 oz candied pecans
  • 2 oz bleu cheese crumbles
  • 2 oz toasted pumpkin seeds
  • 1 celery stalk, diced
  • 4 oz apple cider vinaigrette (see recipe)
  • 1 sweet potato
  • 1 pinch kosher salt
Apple Cider Vinaigrette
  • 1 pt. apple cider
  • 2 oz. cider vinegar
  • 1 Tbsp. Dijon mustard
  • Juice of 1 lemon
  • 2 Tbsp. local honey
  • 1 tsp. minced shallots
  • 8 oz. blended olive oil/vegetable oil
To make the apple cider vinaigrette
  1. Place apple cider in a small sauce pan and reduce on medium heat to
  2. oz. then place reduced cider in a blender with the cider vinegar, mustard, honey,
  3. shallot and lemon juice.
  4. Turn blender on medium speed and slowly drizzle oil in to emulsify.
  5. Season with salt and pepper to taste.
To prepare the salad
  1. Prepare sweet potato by finely shredding on a mandolin and place in cold water.
  2. Preheat deep fryer to 300ยบ
  3. Fry shredded sweet potato until crispy golden brown, then let drain on paper towels and season with kosher salt and set aside.
  4. Next, toss the chopped lettuces, diced apple, pear, Craisins, pecans, bleu cheese, celery and toasted pumpkin seeds in a salad bowl and dress with the apple cider vinaigrette.
  5. Arrange in salad bowls and garnish with the fried sweet potato.
  6. Enjoy!
Recipe by StyleBlueprint at https://styleblueprint.com/nashville/everyday/fall-crunch-salad/