Old School Middle Eastern Recipes with Some Modern Day Twists

Early Fall Farmers Market Salad

Early Fall Farmers Market Salad

I love September for multiple reasons: it’s my birthday month, the Chicago weather becomes beautifully crisp, apple picking season, and cinnamon becomes the dominant flavor in every coffee and dessert. We love this early fall summer salad that showcases great farmers market finds. Of course, I had to add a bit of cinnamon to give it that extra taste of fall! This salad is for sure going to give you the fall feels (if you haven’t gotten them already). So, enjoy the weather, head to your farmers market, and dive into this crunchy, homey salad.

We also use pomegranate seeds in this recipe! Check out this tutorial from Food&Wine on how to remove seeds from a pomegranate!

Early Fall Farmers Market Salad

Prep Time 15 mins

Ingredients
  

Salad Dressing

  • 1/4 tsp cinnamon
  • 1/2 tsp honey
  • 2 tsp extra virgin olive oil
  • 2 1/2 tsp white vinegar
  • black pepper to taste
  • 1/4 tsp salt
  • 1 large orange

Salad

  • 6 cups arugula (about 10 oz)
  • 1/2 pomegranate
  • 4 tbsp raw pumpkin seeds
  • 1/2 cup hazelnuts
  • 6 figs
  • 1 apple
  • 1/2 cup blue cheese
  • 6 slices prosciutto

Instructions
 

Salad

  • Roast hazelnuts: Set oven to 350F. Place hazelnuts on a baking sheet without having any overlap. Toast for 12 minutes. Allow to cool. To remove skins, place in a tea towel and gently rub hazelnuts.
  • Remove any long stems from arugula and wash leaves (best to use a salad spinner!)
  • Remove pomegranate seeds from half of the pomegranate. Check the above link on the best way to remove pomegranate seeds!
  • Remove fig stems and cut figs into quarters. You can also slice figs as well, but you can choose your preference.
  • Remove apple core and slice pieces for your salad.
  • In a large bowl, combine arugula, pomegranate seeds, pumpkin seeds, hazelnuts, sliced figs, and sliced apples.
  • Crumble blue cheese with salad and add sliced prosciutto

Dressing

  • Juice one large orange for dressing base
  • In a small bowl or cup, whisk freshly squeezed orange juice, cinnamon, honey, olive oil, white vinegar, black pepper (to taste), and salt
  • Add dressing to salad and toss! Enjoy!



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