Good morning! Can you believe it is October? I am in awe at how fast this year is going. We had our first taste of Fall weather this weekend and today I woke up to the low 50’s. I am not complaining because I love it. The cool mornings are my favorite time to take longs walks with my pups.
|Pheasant Plate Here, salad servers, White rectangle plate, striped towel
I have been making a lot of salads lately and this week was no exception, I made an easy and delicious roasted fig and beet salad with pecans, blue cheese, cabbage. and a sprinkling of carrots.
Fig & Beet Salad
4 roasted beets
1 lb. rinsed mixed salad greens
1/3 cup feta or blue cheese
1/2 cup toasted pecans
1/4 cup chopped purple cabbage
1/8 cup matchstick carrots
3-5 roasted figs
On a plate place the greens and then layer the beets, figs, cheese, cabbage, carrots, and pecans. Lightly dress with vinaigrette and enjoy.
|pheasant plate, salad servers, white rectangle plate, striped towel
5 Tablespoons olive oil
1/4 cup apple cider vinegar
11/2 Tablespoon maple syrup
1/4 teaspoon cracked pepper
Combine all ingredients in a jar and shake well. Or mix in a bowl until the ingredients come together
Are you a fan of salad? Do you typically have a plan or just throw whatever you have in the fridge onto the salad? I love most any salad that has blue cheese, pecans, and cranberries but I do not like mushrooms, green peppers, green beans or peas.
As for dressing I love vinaigrette of any kind and ranch as well. The ranch I rarely eat but when I do I always mix it with a little vinaigrette.
Please share your Fall salad recipes as well as your favorite dressings.
Have a wonderful week.
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