Fall Crunch Salad

Chef Tom Cook, Trattoria Il Mulino

When planning for the holidays, many forget about a salad. Vegetables sautéed, mashed and cooked in casseroles typically take center stage. This year, showcase fall flavors in the form of a salad with apple cider vinaigrette.

Fall Crunch Salad

5 from 1 vote
Servings 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

  • Place apple cider in a small sauce pan and reduce on medium heat to
  • oz. then place reduced cider in a blender with the cider vinegar, mustard, honey,
  • shallot and lemon juice.
  • Turn blender on medium speed and slowly drizzle oil in to emulsify.
  • Season with salt and pepper to taste.

To prepare the salad

  • Prepare sweet potato by finely shredding on a mandolin and place in cold water.
  • Preheat deep fryer to 300º
  • Fry shredded sweet potato until crispy golden brown, then let drain on paper towels and season with kosher salt and set aside.
  • 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.
  • Arrange in salad bowls and garnish with the fried sweet potato.
  • Enjoy!
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