Fall Salad With Molasses Vinaigrette Food

FALL SALAD

Steps:

• To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
• Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
• Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

FALL SALAD WITH MOLASSES VINAIGRETTE

Steps:

• Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil. In a small bowl, combine red onion, olive oil, salt, and pepper; toss to coat. Place on prepared pan. Bake for 15 to 20 minutes, or until lightly browned around edges. Set aside to cool. In a medium bowl, combine mesclun greens, arugula, and fennel. Divide mesclun mixture evenly among 4 salad plates. Top each salad with roasted red onion and figs. Garnish with cheese and cashews, if desired. Drizzle with Molasses Vinaigrette just before serving.
• In a small bowl, whisk together molasses, vinegar, mustard, salt, and pepper. Gradually add olive oil, whisking to combine.

FALL SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
• Core and julienne one pear, core and dice the other.
• In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
• Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.

POMEGRANATE, ARUGULA SALAD

Steps:

• To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
• Toss salad ingredients together and dress with the vinaigrette.

SPRING GREENS WITH MOLASSES VINAIGRETTE

Steps:

• In small bowl, mix oil, vinegar, molasses, mustard, garlic, salt and pepper with whisk.
• In large bowl, toss greens with desired amount of dressing. Top with onion and croutons. Serve with remaining dressing.

MOLASSES VINAIGRETTE

Steps:

• In a blender place all ingredients and blend for several minutes.
• The onion should be well pureed but still give some texture to the dressing.
• Adjust seasonings to taste and blend for an additional minute.

AUTUMN FARMERS' MARKET SALAD

Steps:

• Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or roomtemperature squash over salad. Drizzle with pomegranate molasses and serve.
• A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets, and from adrianascaravan.com.