No. 1 : Quick Recipe
Amazing Grape and Pecan Salad with Pumpkin Dressing
It’s Fall y’all! Time to enjoy the seasonal fruits and veggies rolling into the market! I looked through the market and found the most beautiful greens, including baby kale, baby romaine and arugula. I tossed in some gorgeous red grapes and lower sugar dried cranberries, sliced red onions plus toasted pecans that I chopped coarsely. All a colorful bed for a pumpkin dressing!
Pumpkin Salad Dressing
- 1⁄4 Cup Pumpkin Puree (NOT pumpkin pie filling)
- 1⁄4 Cup Apple Cider Vinegar
- 2 TB Maple Syrup
- 1 tsp Dijon
- 1 Clove Garlic, grated
- 1⁄2 tsp Sea Salt
- 1⁄4 tsp Freshly Ground Black Pepper
- 1⁄2 Cup Extra Virgin Olive Oil
- 1 tsp Chopped Thyme or Rosemary
Add all the ingredients to a jar and shake well.
No. 2 : Kitchen Scoop
To enjoy your onions without the “sting” slice them and put them in a bowl of ice water for about 20 minutes. Dry them and add them to your salad. Yummy Onion flavor, without the “sting”.
No. 3 : Clever Idea
Have you noticed the beautiful grapes in the grocery store – at super prices? Fall is grape season. Not only are grapes harvested for wine, but also for table grapes like the ones we are using in this week’s salad. Enjoy them in season!
No. 4: Cheers
Van Duzer Pinot Noir
Willamette Valley, Oregon
Pinot Noir is one of my favorite wine grapes to enjoy with lighter foods. This seasonal fruit salad is full of flavor, but not just from the grapes, but the greens, onions, cranberries and toasted pecans, too. This, along with the slightly sweet and definitely creamy pumpkin dressing calls for a fruit-forward easy drinking wine that finishes smooth and silky. You’ll find this Pinot Noir from Oregon fits that description perfectly!