Michigan Fall Harvest Salad

Michigan Fall Harvest Salad Recipe
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Michigan Fall Harvest Salad

Recipe courtesy of Chef James Kokenyesdi CEC® CCA® AAC, Michigan Chefs De Cuisine
Course Appetizer, Main Course, Salad, Healthy Recipe
Cuisine American

Ingredients

Base

  • 3 cups spinach or mixed greens
  • 2 cups beet butternut squash, celery root, carrots spiral cut or Julienne
  • 1 slice red onion rings
  • Rough Chopped parsley
  • 1/4 cup cinnamon sugar glazed walnuts

Cranberry-Apple Orange Relish

  • 12 oz fresh Michigan Cranberries
  • 1/2 orange
  • 1 Michigan Tart Apple
  • 1/2 cup Pioneer Sugar
  • 2 tbsp honey
  • 1/4 tsp cinnamon

Celery Seed Dressing

  • 1 cup Pioneer Sugar
  • 2 tsp celery seeds
  • 1 tsp Diamond Crystal Kosher Salt
  • 1/2 cup Mayonnaise
  • 1/2 cup Greek Yogurt
  • 1 tbsp granulated garlic
  • 1 tbsp Dijon mustard
  • 1 cup Apple Cider vinegar
  • 2 cups soybean oil

Instructions

Instructions

  • Put cranberries, orange, Apple, and cinnamon in a food processor, pulse until desired size
  • Slowly add sugar until desired sweetness is attained.

Instructions for Dressing

  • In a medium bowl, mix the sugar, celery seeds, salt, mayonnaise, garlic and Dijon mustard.
  • Whisk in the vinegar, mixing well.
  • Slowly add oil, whisking constantly, until emulsified.
  • (For the smoothest results, Use immersion blender.) Chill and serve.

Optional Favorites

  • 2 chicken breasts, grilled and sliced (rotisserie works well too!)
  • 1/4 cup shredded Michigan cheese Feta, Farmers, or smoked Cheddar

Notes

Michigan Fall Harvest Salad Recipe

Fall salad with roasted squash, cranberries and apples