Grove Stand Recipe: Shaved Fall Vegetable Salad by Chef Lindsay Autry
Craving something fresh for the cooler weather? Try this simple salad.
Shaved Fall Vegetable Salad
SERVES 4
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 cups pumpkin seeds, pulp removed, washed and dried
- 2 tablespoons maple syrup
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 tablespoon horseradish
- 2 tablespoons apple cider vinegar
- 4 radishes, sliced thin
- 2 medium carrots, cut into strips with vegetable peeler
- 1 Honeycrisp apple, sliced thin
- 8 ounces watercress or preferred green
- 1/4 cup crumbled feta cheese
READ MORE ABOUT CHEF LINDSAY AUTRY AND THE REGIONAL KITCHEN & PUBLIC HOUSE HERE
PREPARATION: Heat oven to 325 degrees. Heat tablespoon of oil in pan over medium heat and add pumpkin seeds, stirring for 3 minutes until slightly toasted. Remove from heat and stir in 1 tablespoon of maple syrup, cayenne pepper and 1/2 teaspoon salt. Spread onto baking sheet and bake until golden, about 15 minutes. Let cool completely and store in airtight container at room temperature for up to a week.
In a mixing bowl, combine horseradish, 1/2 teaspoon salt, apple cider vinegar and tablespoon of maple syrup. Whisking well, add 1/4 cup oil slowly. Taste and adjust seasoning of vinaigrette if needed. Add radishes, carrots and apple. Toss gently to coat. Add watercress and feta cheese and toss gently. Transfer to serving bowl and sprinkle with 1/2 cup of maple-spiced pumpkin seeds.
