AUTUMN SALAD WITH CITRUS VINAIGRETTE

SERVES 4 PORTIONS

FOR THE GLAZED PECANS

1/2 cup (55 g) pecans

1 tbsp. (15 ml) water

1 tbsp. (15 ml) maple syrup

1/2 tsp. ground cinnamon

1/2 tsp. vanilla extract

Pinch of salt

FOR THE SALAD

1/2 cup (104 g) farro

1 cup (235 ml) water

5 oz. (140 g) mesclun greens

1 apple of your choice, cored and thinly sliced

1 Bosc pear, cored, and thinly sliced

1/4 cup (30 g) unsweetened dried cranberries

FOR THE VINAIGRETTE

1/4 cup (60 ml) orange juice

3 tbsp. (45 ml) olive oil

1 tbsp. (15 ml) apple cider vinegar

1 tbsp. (15 ml) agave nectar

1/2 tsp. grated orange zest

1/8 tsp. ground ginger

Pinch of ground cinnamon

Pinch of salt

NUTRITIONAL VALUES

Calories: 361kcal
Fat: 20.7g (2.5g S.Fat)
Carbs: 42.1g
Protein: 5.7g
Sugar: 19.2g
Sodium: 120mg

METHOD

TO MAKE THE GLAZED PECANS
In a small saucepan over medium heat, combine all of the ingredients. Cook, stirring frequently, until most of the liquid has evaporated and the pecans are coated with the maple mixture.

Place the pecans on a cooling rack lined with parchment paper.

TO MAKE THE SALAD
Bring the farro and water to a boil in a small pot over medium heat. Reduce the heat to medium-low, cover the pot partially with a lid, and cook for 20 to 25 minutes, or until the water is absorbed and the grains are cooked.

Toss the farro and mesclun in a large serving bowl. Arrange the apple and pear slices in a circular pattern on top of the salad, followed by the dried cranberries and glazed pecans.

TO MAKE THE VINAIGRETTE
All the ingredients should be whisked together until emulsified. The vinaigrette should be served on the side.

VINAIGRETTE

SERVES 1 SALAD

1 small shallot

3 tbsp. vinegar (white wine, red wine, or herb vinegar)

1/2 tsp. sea salt

pinch of freshly ground white pepper

pinch of sugar

touch of Dijon mustard

1/2 cup extra virgin oil (such as sunflower, safflower, or olive oil)

NUTRITIONAL VALUES

Calories: 157kcal
Fat: 17g (2.4g S.Fat)
Carbs: 2.5g
Protein: 0.5g
Sugar: 0.5g
Sodium: 1009mg

METHOD

The shallot should be peeled and finely chopped. In a mixing bowl, combine the vinegar, salt, pepper, sugar, and mustard. Add the oil gradually, stirring constantly, until everything is emulsified.

The vinegar-to-oil ratio for the vinaigrette should be 1:3, so that the dressing is not too acidic.