Host an elegant outdoor or indoor meal this autumn accompanied with a fall salad.

Fall Salad with Molasses Vinaigrette
2014-09-29 10:56:03

Ingredients
- 1 red onion, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 4 cups mesclun greens
- 2 cups baby arugula
- 1 cup shaved fennel
- 8 fresh figs, cut into quarters
- 1 recipe Molasses Vinaigrette (recipe follows)
- Garnish: shaved Gruyère cheese, toasted cashews
Instructions
- 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.
Southern Lady Magazine https://www.southernladymagazine.com/
Molasses Vinaigrette
2014-09-29 10:58:41
Ingredients
- 1⁄4 cup molasses
- 1⁄4 cup apple cider vinegar
- 1 teaspoon whole-grain mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons extra light olive oil
Instructions
- In a small bowl, whisk together molasses, vinegar, mustard, salt, and pepper. Gradually add olive oil, whisking to combine.
Southern Lady Magazine https://www.southernladymagazine.com/
For more autumn entertaining ideas and recipes, order our October 2017 issue.