It’s been a shitty few days here in the north east. The weather, I mean. It’s been an amazing few days in my kitchen. Every now and then, I get in the zone with what’s coming out of there and I had one of those days this week. I’m sure I’ve got a day of burning pancakes around the corner, but I’ll take this streak while it lasts.

A bunch of stuff in the fridge, a hungry boyfriend in the other room, and not much desire to cook.  That is where I found myself earlier this week. I decided to make a salad and just use one word when figuring out flavors: Fall.

This is how I go about building salads. They’re an easy way to make a new meal out of what’s already on hand. I’ve listed one option here. Basically, you take a couple of cups of whatever greens you have on hand, throw in fruit or veggies and nuts/seeds that you’ve already got, top it with some leftover protein from last night’s dinner, make a quick dressing and you’ve got yourself a lunch.  Flavor, texture, color. This is what makes a great salad.

Apples, arugula, and radish. All things that come into season when the leaves change. I had some nuts and seeds on hand, too. Pumpkin (duh) seeds just make stupid sense. Walnuts are great, as they are a higher fat/lower carb nut with a great omega 3 content. Plus, they’re delicious. What else? I had some leftover pork sausage in the fridge that I had seasoned with sage, fennel, white pepper, salt, and some thyme. Perfect. Now all I needed to do was make a dressing, slice everything up and chow down. Now that I think of it, remove the sausage and this would make an amazing side salad for Thanksgiving dinner!


Apple and Radish Autumn Salad
Makes 2 Salads

4 cups Arugula
2 tbsp toasted pumpkin seeds
2 tbsp toasted walnuts, chopped
1 honey crisp apple, sliced
3 radishes, thinly sliced
2 tbsp apple cider vinegar
2 tbsp olive oil
Salt and Pepper
8 oz pork sausage

  1. To make the dressing:  Into a large mixing bowl put your apple cider vinegar, salt, and pepper and give it a whisk.  The acid helps break up the salt/pepper and will give you a flavorful dressing without hunks of salt. To finish it, simply drizzle in your olive oil while whisking, continue to whisk a few scones after it’s all in there and there you go. You’ve just made dressing.Oil + Acid = Seasoning.
  2. Now, just put your greens, nuts, veggies and/or fruit into the big bowl right on top of the dressing. Give it all a toss around to coat everything evenly. Tongs work. Hands work better. Plate it (or pack it) with your pork sausage (or whatever other protein you may have leftover from last night.).