Fall Harvest Chop SaladDressing Ingredients:

2/3 cup extra virgin olive oil
1/3 cup white wine or champagne vinegar
1/4 cup maple syrup
2 tablespoons Dijon mustard
1 garlic clove, minced
1 large shallot – chopped fine
Salt & Pepper


In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator. Shake very well before serving.

Salad Ingredients
1 head escarole – washed and chopped small 1/2-1 wide inch slivers
1 large head radicchio – sliced thin slivers
2-3 Granny Smith apples – chopped small 1/2 in x 1/2 roughly
1/2 cup dried cranberries
1 container butternut squash – pre cut – or pre skinned and you chop into large chunks
1/2 small red onion, chopped
Nuts – toasted – pecans and or walnuts –
Blue cheese crumbles


1. Coat your squash with olive oil salt and pepper. Roast in a single layer in 375 degree oven for 20 mins. Check at 15 mins, you want to see some browning and caramelizing.  Remove from oven, let cool to room temperature.

2. Toast your nuts in hot oven, check after 6 minutes, do not burn, do not walk away, set a timer. Let cool.

3. Make sure all other ingredients are chopped and ready.

4. Add all ingredients to bowl, season with salt and pepper, toss dressing lightly at first and then more if needed. Toss cheese at end, however much you want, but do not let it overpower.

Note – This is a forgiving recipe, if you have more of one and less of another, it’s ok. Chopped bacon or quinoa would also be nice additions. Basically, you are not limited to the recipe.