Fall Farmer’s Market Salad

Written by chanie on September 21st, 2016

I can’t believe how time is flying and my little munchkin is already 2 months old. And you know what that means? It means that it’s back to life, back to reality. Time to wrap up these guest blog posts with a big finish from my pal Whitney Fisch from Jewhungry. Back when I actually had time to read blogs, Jewhungry was one that I actually READ. Whit has lots to say about food, parenting, and believe it or not, her husband is a real life marine biologist (I thought that only existed in a Seinfeld episode)! Whitney’s chocolate love muffins are a staple in my home,¬†and if you make them, they will be in yours too. Welcome Whitney!

I am so honored to be on this beautiful website! I have been a fan of Chanie and her work for years! I’m doubly excited to be on here while she’s at home, loving on her new baby girl. Hurray!

The recipe I’ve got for ya’ll today is one of those that, once assembled and enjoyed, you think to yourself, “ahhhh, the secret is most definitely in the sauce!” I have been a fan of salads since I was a kid. Truly. My grandfather used to love to take my brother and I out for lunch when we would visit our grandparents in Louisville, KY. He would take us all over town and my go-to order as a spritely 7 year-old was salad. I’m not sure what calls to me in a salad. Maybe it’s the fact that the toppings can be endless. Maybe it’s the crisp freshness of the lettuce itself or the variations one can make on the same thing. I can’t really pinpoint what the one thing is that I truly love about salad other than the dressing. Good Lord, gimme all the dressing. I remember reading Michelle Bernstein’s cookbook, Cuisine a Latina, in which she unabashedly proclaims that she LOVES drenching her salads in dressing. That’s my kinda lady! And therefore, for you today, I have a simply beautiful Fall Farmer’s Market salad in which I actually did, in fact, get all the ingredients from the Hollywood Farmer’s Market. It’s a beautiful salad regardless of dressing but the pesto vinaigrette really takes it up a notch, if you ask me. I also like to use this dressing as a dip for french fries or polenta fries. That’s the great thing about salad dressing . . . it goes with everything!

Related Recipes:

roasted veggie quinoa salad
Israeli couscous with honey roasted root vegetables
spicy roasted carrot fries
gluten free pesto zucchini fries

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3 Comments so far ↓

  1. Muse says:

    Made this and it was amazing! My dressing was a little too sweet for me though. Once it’s made, what can I add to make it less sweet?

    • chanie says:

      This isn’t my recipe and I haven’t tested it yet (it was a guest post from Jewhungry) but I would add a splash more vinegar if it’s too sweet for your taste. I’m glad you liked it though!

    • Hi Muse! Yes! Chanie is right (of course). A splash of white wine vinegar will cut that sweetness nicely. I’m so glad you made the salad and you liked it!! YAY! Shanah Tovah!

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