Last updated on August 31st, 2016
Oh, baby. I ordered this salad at Yianni’s in Chatham, New York, a couple of weeks ago, and it was so un-frickin’-believably delicious that I couldn’t wait to make a similar version at home.
The salad contains some of the best stuff on earth: tender “spring” greens, crisp apples, red onion, tart cranberries, tangy goat cheese, shimmering orange-ginger vinaigrette, and a sweet crown of pumpkin bread croutons.
And by the way, the aforementioned vinaigrette is so fresh and wonderful you’ll be tempted to drink it right from the mixing bowl. You might like to use it on other salads, too.
Shall we assemble this autumn perfection?
First, make some pumpkin bread. My mother’s version is both easy and delicious. And I’m not biased. Not at all. Here’s the recipe.
Cut the bread into 1/2-inch-thick slices (you needn’t use an entire loaf, unless you want to), and then cut the slices into 1-inch or slightly smaller cubes. Lay the cubes out on a baking sheet, and bake in a moderate oven (350°F) until crisp on the outside, but still moist and soft on the inside — about 20 minutes. Let cool.
And add some orange zest. I hope you have a micro-zesting gadget.
And this, my friend, is how fractions should be taught in school: With real food!
Are you a fan of goat cheese? You can let me know by leaving a comment.
This really is a lovely salad, and with lots of different tastes, textures, and colors going on. Serve it for lunch, or as a first-course for dinner.
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Here’s the printable: