This salad makes a lovely start to the fall season. It is fresh and crisp and the colors are truly beautiful. It is the perfect starter for any holiday meal. Feel free to substitute feta for any other cheese (blue, parmesan, goat, etc.) and you can play around with the fruits too. Pears might be delicious. As would Asian pears. You could also use toasted almonds in place of walnuts. Really, anything goes. Enjoy!
Three Lettuce Salad with Fall Fruits
Author: Liza Cannata
Serves: 6-8 servings
Ingredients
- 1 head romaine, sliced and washed
- ½ head radicchio, cored and sliced thinly
- 4 cups baby arugula, washed
- 1 fuyu persimmion, thinly sliced
- 1 apple (I use gala or fuji), thinly sliced
- ½ cup pomegranate seeds
- ½ cup toasted walnuts, chopped
- ½ cup crumbled feta
- Dressing
- ¼ cup lemon juice
- ½ cup olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- freshly ground pepper
Instructions
- Prepare lettuces and place in a large bowl.
- Slice fruit and shell pomegranates and sprinkle over lettuce.
- Put walnuts in a skillet over medium heat. Watching carefully and stirring occasionally, toast until nuts are golden brown. Place in bowl and set aside to cool.
- Once cooled, add nuts and crumbled feta to bowl.
- Whisk together all the dressing ingredients in a small bowl.
- Toss salad with desired amount of dressing and adjust seasonings if necessary.
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