Autumn Harvest Salad
Adam Struebing has always been passionate about using local food to build big flavors. He loves giving attention to each unique ingredient in a way that makes it come alive. His candied pecans and pickled apples in this recipe exemplify this approach, but if you are short on time, toasted nuts and fresh sliced apples will suffice. For the best flavor, Struebing loves to use tart apples from Door Creek Orchard and always asks second-generation owner Liz Griffith what she thinks will work best for a particular recipe.
Ingredients
For Pickled Apples:
1 cup apple cider vinegar
½ cup fresh apple cider
2 tablespoons kosher salt
½ cup sugar
4 tart apples, thinly slice
For Candied Pecans:
2 cups pecans
½ cup maple syrup
For Salad:
2 pounds brussels sprouts, divided
2 tablespoons olive oil
½ teaspoon kosher salt
1 parsnip
1 cup dried cranberries
1 cup sheep’s milk feta or chèvre
For Maple Sherry Vinaigrette:
½ cup maple syrup
½ cup apple cider vinegar
1 small shallot, minced
1 garlic cloves, minced
1 teaspoon Dijon mustard
¼ cup sherry wine
1½ cups canola oil
½ lemon, juiced
2 teaspoons salt
Pinch of pepper
Directions
Make the pickled apples at least a few hours before you prepare the salad. (You can also make them the night before.) In a small saucepan, make the pickling brine by combining the vinegar, cider, salt and sugar, and bring to a boil. Once the salt and sugar have dissolved, remove from heat. Place the apples in a small bowl and cover with the pickling brine. Soak for a few hours or preferably overnight.
Preheat the oven to 325 degrees F. To make the candied pecans, combine the pecans and syrup in a small bowl and toss until well coated. Spread the pecans on a parchment-lined baking sheet and roast them until the maple is sticky and nuts are slightly browned, about 15 minutes. Stir every 5 minutes to ensure even browning. Remove the pecans from the oven, allow to cool, and then roughly chop.
Increase the oven temperature to 425 degrees F. To make the salad, take half the brussels sprouts and cut them in half lengthwise. Spread them on a parchment-lined baking sheet and toss them lightly with olive oil and salt. Roast the brussels sprouts until they’re golden brown and crispy, about 15 to 20 minutes.
Thinly slice the remaining brussels sprouts and place them in a large bowl. Using a vegetable peeler, shave the parsnip into long strips. Add the strips to the bowl with the brussels sprouts.
To make the maple sherry vinaigrette, combine the maple syrup, vinegar, shallot, garlic, mustard and wine in a blender or food processor. Blend on high until smooth. Slowly add the oil in a steady stream until emulsified, about a minute. Once finished, season the vinaigrette with lemon juice, salt and pepper. Set aside.
To serve the salad, add the roasted brussels sprouts, cranberries and candied pecans to the large bowl with the shaved brussels sprouts and parsnips. Toss lightly with the maple sherry vinaigrette. Drain the pickled apples and add them to the salad. Garnish with feta cheese or chèvre and serve.
Edible in your mailbox
