The epitome of a Fall Harvest Salad. This is what happens on a Wednesday night, with a fridge load of this week’s CSA, and some leftover dribbles.




Fall Harvest Salad



For the Salad:

  • any and all greens, I used a spicy mix (arugula, tat soi, etc.) with a classic baby green mix, but you could even throw in torn turnip or beet greens, kale, you name it!
  • 1/2 head of broccoli, diced finely to the point where the florets break apart to adventure through the greens
  • 1 minced hot wax pepper, or banana pepper, or heck, bell pepper if they’re still on the vine and you’re not a fan of spice!
  • 1 apple, diced
  • 1 pear
  • 1/2 cup toasted and crushed hazelnuts
  • 1 bunch torn basil

For the Raspberry Cordial:

  • 1 bottle raspberry syrup (pure, no high fructose corn syrup!)
  • 1 liter water
  • 1 big bottle of vodka

For the Dressing:

  • 2 tablespoons raspberry cordial
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoons dijon mustard
  • 1.5 tablespoons balsamic vinegar
  • salt & pepper, to taste
  • thyme and rosemary, to taste


For the Raspberry Cordial:

  1. Mix and keep on hand to pour over dessert. This was lathered on a freshly-baked bread pudding, also gifted by Connie.

For the Dressing:

  1. Shake and dress before eating.

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