Autumn Salad

This is my go-to fall salad when I don’t feel like cooking but I want something satisfying. I prefer it as a vegetarian salad, but if you want something more substantial, try adding about 4 oz. of cooked chicken breast on top. As is the case with so many dishes I serve, my children will eat this if it’s completely deconstructed – apples, pears, dried cherries, nuts, cheese and in their case, chicken. I might throw in a few carrot sticks or cucumber spears to round it out and include a vegetable for them as well.

6 cups arugula, washed and dried
4 oz. goat cheese, crumbled
1/2 cup dried cherries
1/2 cup walnuts
1 apple, thinly sliced
1 pear, thinly sliced
Balsamic Reduction Syrup
Everyday Vinaigrette

Arrange arugula evenly on plates. Top with goat cheese crumbles, dried cherries and walnuts. Arrange apple and pear in a circular pattern over the top, then drizzle with a few teaspoons of balsamic reduction syrup and a tablespoon or two of vinaigrette.

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

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