Fall Salad with Molasses Vinaigrette

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

Fall Salad with Molasses Vinaigrette
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Ingredients
  1. 1 red onion, cut into 1-inch pieces
  2. 1 tablespoon olive oil
  3. 1⁄2 teaspoon salt
  4. 1⁄4 teaspoon ground black pepper
  5. 4 cups mesclun greens
  6. 2 cups baby arugula
  7. 1 cup shaved fennel
  8. 8 fresh figs, cut into quarters
  9. 1 recipe Molasses Vinaigrette (recipe follows)
  10. Garnish: shaved Gruyère cheese, toasted cashews
Instructions
  1. Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil.
  2. 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.
  3. 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://southernladymagazine.com/
Molasses Vinaigrette
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Ingredients
  1. 1⁄4 cup molasses
  2. 1⁄4 cup apple cider vinegar
  3. 1 teaspoon whole-grain mustard
  4. 1⁄4 teaspoon salt
  5. 1⁄4 teaspoon ground black pepper
  6. 2 tablespoons extra light olive oil
Instructions
  1. In a small bowl, whisk together molasses, vinegar, mustard, salt, and pepper. Gradually add olive oil, whisking to combine.
Southern Lady Magazine https://southernladymagazine.com/

For more autumn entertaining ideas and recipes, order our October 2017 issue.