It’s Fall and a wonderful time to cook with the produce from the season! Here are Caroline’s wonderful Fall Salad Recipes that she and my darling son, Bruce, made on the show last night. INFUSIO Gift Sets are a great way to try several of the incredible infused olive oils and vinegars in my INFUSIO line! They also make spectacular gifts for the holidays.
HOLIDAY SPINACH SALAD
½ butternut squash, peeled and cubed
2 tablespoons extra virgin olive oil
6 thin slices prosciutto
5 oz. baby spinach
Pecorino cheese, thinly shaved
1/3 cup pomegranate seeds
1/3 cup toasted hazelnuts
INFUSIO Meyer Lemon Olive Oil
INFUSIO Pomegranate Balsamic
Sea salt and freshly ground black pepper
Preheat oven to 350 degrees. To roast the butternut squash, place cubes onto a baking sheet and drizzle with a little olive oil, sea salt and freshly ground black pepper. Roast in oven for about 20 minutes, turning once with a spatula to cook evenly. Remove from tray and set aside. To crisp the prosciutto, place the slices in a single layer onto a baking sheet. Drizzle with a little olive oil then place into the oven for about 7 minutes, or until crisp. Remove from tray and set aside.
To assemble the salad, place clean spinach into a large salad bowl. Top with the roasted butternut squash. Gently toss with INFUSIO Meyer Lemon Olive Oil to taste, plus sea salt and freshly ground black pepper. Over the top, drizzle INFUSIO Pomegranate Balsamic, then garnish with pieces of crispy prosciutto, shavings of pecorino, toasted hazelnuts and pomegranate seeds. Serve immediately.
SHAVED BRUSSELS SPROUTS & KALE SALAD
2 cups Brussels sprouts, thinly sliced
1 bunch kale, thinly sliced
1/3 cup freshly grated Parmigiano Reggiano
INFUSIO Basil Olive Oil
INFUSIO Vanilla Fig Balsamic
Sea salt and freshly ground black pepper
1/3 cup toasted pine nuts
Place shaved Brussels sprouts and thinly sliced kale into a bowl. Gently toss with INFUSIO Basil Olive Oil to taste, plus sea salt and freshly ground black pepper. Add freshly grated Parmesan and toss to combine. Drizzle INFUSIO Vanilla Fig Balsamic over the top and garnish with toasted pine nuts. Serve immediately.
HONEYCRISP APPLE & GORGONZOLA SALAD
4 oz. pancetta, cubed
1 Honeycrisp apple, cut into matchsticks
4 oz. bleu cheese (St. Agur or Gorgonzola), crumbled
1 head Frisee
INFUSIO Herbs de Provence
INFUSIO Peach White Balsamic
Sea salt and freshly ground black pepper
Place the pancetta into a small heavy pan on medium high heat. Allow the fat to render out of the pancetta as it crisps, about 7 minutes. Remove pancetta from pan with a slotted spoon and set aside. Place the frisee into a large bowl and gently toss with INFUSIO Herbs de Provence Olive Oil to taste, plus sea salt and freshly ground black pepper. Top with the sliced apples, crispy pancetta, and crumbles of bleu cheese. Drizzle with INFUSIO Peach White Balsamic and serve immediately.
QUINOA VEGETABLE SALAD
2 cups tri-colored organic quinoa
6 asparagus stalks, chopped
1 bunch broccolini, chopped
INFUSIO Blood Orange Olive Oil
INFUSIO Black Cherry Balsamic
Sea salt and freshly ground black pepper
¼ cup dried cherries
½ cup finely chopped parsley, basil, tarragon
Prepare quinoa per package instructions. Place the cooked quinoa into a serving dish and set aside. Steam the asparagus and broccolini until just tender. Set aside to slightly cool. Add vegetables to the quinoa and gently toss with INFUSIO Blood Orange Olive Oil to taste, plus sea salt and freshly ground black pepper. Drizzle with INFUSIO Black Cherry Balsamic, then garnish with freshly chopped herbs and dried cherries. Serve immediately.
