This time of year often brings on the mood for tucking in with a warm, comforting dish that goes well with a glass–or bottle–of full-bodied red wine. It’s barely November and the grey, damp days have already seen some of my favourite cold-weather dishes pass through the kitchen, including meatloaf, spaghetti Bolognese and roast beef. To encourage myself to get back to some lighter fare, I decided to whip up a side salad that would still feature some seasonal flavours. It especially pairs well with roast lamb or pork, or even steak.
Fall Salad with Apples and Buttered Hazelnuts
2 bunches fresh spinach, washed and trimmed
1 red delicious apple, thinly sliced and quartered
handful of hazelnuts (skin-on), chopped
2 tablespoons butter
Dressing
1/4 cup shallots, diced
3 tablespoons apple cider vinegar
3 tablespoons red wine vinegar
2 tablespoons sesame seeds
1/2 teaspoon paprika
2 tablespoons sugar
1/3 cup olive oil
Prepare the dressing ahead by mixing together the shallots, vinegars, sesame seeds and paprika. Combine with sugar, then slowly whisk while adding in the olive oil. Season with salt and pepper and set aside.
Melt butter in a pan over medium heat and add in chopped nuts. Toast while stirring until fragrant and lightly golden, about four minutes. Remove to a bowl and let cool.
If serving right away, pour desired amount of dressing over the spinach leaves in a serving bowl. Toss well to evenly coat, then arrange apple slices and toasted hazelnuts on top. Enjoy!
Pot of Roses 