Fall is officially here and has us wanting to feed people even more than usual — whether it's a big apple cider salad or lots of mini pumpkin pies, we are in love with all the flavors of fall and are bringing them to your table this week! To celebrate the season and all of the delicious food that comes along with it, we decided to have a full dinner party on the blog this week with our friends at Freckle & Fair. Because of distance, ours is just one that lives on the internet, but we hope you'll take these recipes from our blogs and find inspiration for the menu at your next fall dinner party!
Today you'll find a crisp, sweet and nutty fall salad on C&L paired with roasted gorgonzola mascarpone chicken with mushrooms on F&F! Come back on Thursday for the rest of the full dinner spread — a fall inspired cocktail & dessert will round off the coziest fall dinner party!
This recipe comes from my generous friend Abby — she submitted this salad as one of her favorite family recipes AND helped me put it together for the blog! She also loves making good food and taking pretty photos, so it was easy and fun to work together. Here are some words from Abby —
"Food has always been a special part of my life. I grew up watching very strong women in the kitchen, and sometimes when I was lucky they would ask for my eager helping hand. My large, Catholic family loves and appreciates time spent together around the dinner table, so naturally my passion for food started from there.
I don't exactly remember when this salad recipe was brought to my family circle because it seems like I've grown up around it. Growing up, my backyard had two apple trees. I remember going out under the trees, picking up the apples and eating them right from the ground. As a child, I had no concern for germs or worms, just the delicious taste of a crisp fall apple.
That may be why this particular salad is my favorite. It's the perfect combination of fall with it's crisp apples and warm toasted pecans. This salad was brought to my family from my aunt and started as a staple for Thanksgiving, but it has grown into a staple for almost every dinner party in my family household. It's mine and my close friends favorite salad to make and share, and once you try it, it's easy to see why."
This recipe is less specific and more intuitive than some of the others you've seen on C&L — it is a salad after all! (That's why you won't notice specific measurements or precise directions to follow.) Add however many pecan pieces and and cheese crumbles that your heart desires. If you like Honeycrisp apples (my personal favorite which I used in the photos) better than Gala of Fuji, use those! Make the salad as big or as small as you like with whatever ratio of greens to kale that works for your tastebuds.
As for the dressing, just combine all the ingredients in a jar, tighten the lid & shake it up really well — that's it! Then taste the dressing & do your best not to eat it all before drizzling the sweet goodness all over your salad. The dressing keeps for a month, but is best used after a week or two. (I doubt you'll have it that long after tasting it!)