Mixed Fall Greens with a Dijon Chive Vinaigrette | Virtually Homemade: Mixed Fall Greens with a Dijon Chive Vinaigrette

Tuesday, October 16, 2012

Mixed Fall Greens with a Dijon Chive Vinaigrette

Okay – it’s 80 degrees in San Diego today and I have no right preparing an Autumn salad.  Southern California is experiencing a really warm fall – little heat wave, after little heat wave.  The idea of carving pumpkins, cooking stews and baking breads is not appealing.  But I take exception for these greens, because if nothing else, it’s a salad and won’t heat up my kitchen while chopping and tossing.

I love the flavors in this recipe.  It has a tad of everything.  Using a blend of mixed greens and Kale creates a powerhouse of nutrition and flavor.  Additionally sweet, salty, nutty and tangy components, makes this salad sing.  

Upon my first bite I swooned and devoured the burst of fall dancing on my taste buds.  I was sure to get a morsel of each ingredient on my fork.  The crunchy pumpkin seeds add texture, the cranberries a chewy sweetness, the pear a refreshing pop of sugary coolness and the Gorgonzola a demanding intensity and saltiness that cannot be ignored. 

Enveloped by the greens and a tangy Dijon vinaigrette, this is a salad to be reckoned with.  It demands attention no matter what the temperature outside.

Mixed Fall Greens with a Dijon Chive Vinaigrette - serves 4

  • 1 5 ounce bag of mixed greens
  • 4 Kale leaves, washed and roughly chopped
  • 1/2 cup dried cranberries
  • 2 pears, diced into bite size pieces
  • 1/4 cup toasted pumpkin seeds
  • 3 ounces crumbled Gorgonzola cheese
  • 1 tablespoon dijon mustard
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons seasoned rice wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 1/4 teaspoon Kosher salt
Cooking Directions
  1. Mix greens and next 6 ingredients in a large bowl.
  2. Prepare dressing: in a container or jar with a lid, combine dijon, chives, vinegar, oil and salt. Shake until emulsified.
  3. Pour dressing (to taste) over salad and toss.
Other Fall Fest Recipes from Food Network:
Jeanette's Healthy Living: Quinoa and Black Lentil Salad With Mixed Salad Greens
Cooking With Books: "Chopped" Salads
Haute Apple Pie: Roasted Butternut Squash Salad With Warm Bacon Dressing
Dishin & Dishes: Beet Salad With Garlic Vinaigrette
Thursday Night Dinner: Mixed Lettuce, Caramelized Onion and Goat Cheese Pita Pizza
And Love It Too: Rainbow Salad
Made By Michelle: Bacon, Lettuce and Tomato Sandwiches
Feed Me Phoebe: Hearts of Romaine With Beets, Pistachios and Roasted Garlic Vinaigrette
HGTV Gardens: Garden-to-Table: Mixed Lettuce
Virtually Homemade: Mixed Fall Greens With Dijon Chive Vinaigrette
Devour: Lettuce (Hold the Salad)
Daily*Dishin: Almond Chutney Chicken Lettuce Wraps
Delicious Lean: Chiffonade of Mixed Greens
FN Dish: Top 12 Lettuce Wraps