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Northwest Autumn Salad

Northwest Autumn Salad

I made this salad for the first time last week for the tennis ladies and it seemed to be a hit, so I made it for the family a few days later. Mr. D. loved it so much he tried to make it for himself, candied pecans and all.  It is kind of weird (in a good way) that a 13 year old would like a salad so much…….Anyways, I hope your kids like it as much as Mr. D. I based this recipe on one I found in the Seattle Junior League Simply Classic Cookbook. The original called for red delicious apples and I substituted bartlett pears for them.  The first time I made it I used the original blue cheese that the recipe called for and the second time, out of blue cheese, I substituted goat cheese for magnificent results.

Candied Pecans (for Northwest Autumn Salad)

Ingredients:

  • 1 1/2 cups pecan halves
  • 3/4 cup sugar
  • 2 T. butter
  • 1/4 t. salt

Cooking Directions:

  1. Stir together nuts, sugar, butter and salt in a heavy saucepan over medium heat, and cook, stirring constantly for 8 to 10 minutes or until sugar melts and turns golden brown.
  2. Spread mixture in a single layer on lightly greased waxed paper. Cool and break into pieces.

Northwest Autumn Salad

Adapted from Simply Classic- The Junior League of Seattle

Ingredients:

  • 1 head red leaf lettuce, torn into bite sized pieces
  • 1-2 heads bibb lettuce, torn into bite sized pieces
  • 2 bartlett pears, thinly slices and cut up
  • 3/4 cup glazed pecans, chopped -see recipe above
  • 3/4 cup blue cheese (or goat cheese), crumbled
  • 1/2 cup vegetable oil
  • 1/4 cup cider vinegar
  • 2 T. shallot, minced
  • 1 T. maple syrup
  • 2 T. lemon juice, freshly squeezed
  • 1/4 t. pepper
  • 1/4 t. salt

Cooking Directions:

  1. For dressing: Mix together oil, vinegar, shallot, syrup,lemon juice, salt and pepper until emulsified.
  2. Toss together lettuces, pears, pecans, cheese and dressing.
  3. Serve immediately.

 

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{ 9 comments… add one }

  • architect mom December 10, 2011, 4:34 pm

    Thanks, Bobbi!

  • Bobbi December 7, 2011, 10:32 am

    Gorgeous picture, Joan. Maybe one of my favorites. Perhaps it has something to do with the fact that this salad is a Christmas Dinner staple at the Ginder house or maybe it’s just a perfectly composed picture. Either way, I love what you’re doing. Keep up the great work. = )

  • Lynn November 12, 2011, 4:10 pm

    Well, it must have been good because when I went downstairs this morning it was all gone. Emma scolded me for making fattening food. She ate almost the whole thing!!!

    I think next time I would make crumble bottom AND top. I’m with Drake, I like the crumble stuff.

  • architect mom November 11, 2011, 4:14 pm

    Interesting! It will be more like an apple crisp. Tell me how it is….

  • Lynn November 11, 2011, 2:49 pm

    Awesome, I just made a huge batch of white chili. Thanks, Molly for the suggestion!!!

    PS Joan, I just made your Apple/Cran Crumble pie, but didn’t use a bottom crust. Put it in a pyrex 10 x 8 pan and covered it with a very generous amount of crumb topping–probably to Drake’s liking. Haven’t tried it yet, it’s still cooling, but I figure without a bottom crust, we can have more ice cream with it!

  • architect mom November 11, 2011, 11:09 am

    Oh, Molly, great minds think alike. Mount Rainier Chicken Chili has been made, eaten and photographed -it’s just waiting for me to post. This is a great salad!

  • architect mom November 11, 2011, 11:07 am

    It will- I think anything with candied pecans brings me to nirvana!

  • Molly November 10, 2011, 10:54 am

    This is my all time go to favorite salad. It goes well with the Junior League Mount Rainier Chicken Chili. A perfect fall pairing and great for a crowd!

  • Lynn November 9, 2011, 10:16 am

    Cool photo–looks like the bowl is floating in the clouds. Perhaps this salad will bring us to a state of nirvana.

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