Recipe: Fall Harvest Salad

Chef Adam Glass’s Fall Harvest Salad is basically a mix of all of his favorite fall ingredients. “I cannot eat pecans and Brussels sprouts and think about any other season,” he says. “The sherry-maple dressing pairs beautifully with the sprouts and squash. The pickled shallots cut through it all nicely without the burn of raw onion.”


According to Glass—who owns in-home chef service MyChef KC—the dish is best served at room temperature or slightly chilled. And the best part? Other than the salad dressing and shallots, he says there’s no true measuring required. While he included quantities, he says, “I urge people to play around with the ingredients based on their preferences. I typically put an equal part of Brussels sprouts and squash, a smaller handful of spinach, and garnish with pecans, cranberries, and shallots. Everything can be prepped ahead of time except the Brussels sprouts—they won’t be crispy if you refrigerate them.”

Fall Harvest Salad
Ingredients: (by preference)
1 cup baby spinach leaves
¼ cup toasted pecans
¼ cup dried cranberries
1 teaspoon finely chopped rosemary

Pickled shallots, roasted butternut squash, crispy Brussels sprouts and sherry-maple dressing (See recipes below.)

2 shallots, julienned
3 tablespoons vinegar (Chef note: I use sherry or white wine for this salad)
1 teaspoon Kosher salt
1 teaspoon honey

Combine vinegar, salt, and honey until mixed. Toss in shallots. Let sit at least 10 minutes and up to one month in tight-fitting jar.

Roasted Butternut Squash
Peel and chop butternut squash into medium cubes. Toss with enough oil to lightly coat, and season with salt and pepper. Roast at 400 degrees for 15 – 20 minutes until tender.

Crispy Brussels Sprouts
(Chef note: The key here is a very hot oven. At my home I crank it up to 500 degrees.) Clean and halve Brussels sprouts, toss in enough oil to coat, and salt and pepper to taste. Roast for 15 – 20 minutes, stirring them around halfway through.

Sherry-Maple Salad Dressing
¼ cup pure maple syrup
¼ cup sherry vinegar
2 tablespoons honey
1 garlic clove, minced
1 tablespoons fresh parsley, finely chopped
1/2 lemon, juiced
1 tablespoon smooth Dijon mustard
1½ cup neutral oil—such as canola, grapeseed, or regular olive oil
Salt and pepper to taste

Combine all the ingredients except the oil in a mixing bowl or blender. While continuously mixing with a whisk or the motor, slowly drizzle in the oil—a small bit at a time, to create an emulsion. Gradually add about 75 percent of the oil, then check for seasonings, acidity, and sweetness. You may wish to add more oil, honey, salt, or even more lemon based on your preferences. There should be a delicate balance between all flavors. Toss everything together liberally with 2 – 4 tablespoons of dressing, serve at room temperature and enjoy!

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