As summer winds down, and days are getting shorter, it doesn’t change my love for salad!

But, my salads do change!

In the spring, I find a lot of foraged greens, like dandelion and nettle.

As garden comes in, it’s baby zucchini, cucumbers and fresh garden greens.

But there is something about a fall salad!

Salads topped with apples, juice of an orange, cranberries, and fresh (warm is a bonus) toasted pecans, wraps in the warm tastes and tones of fall. For this particular salad, I made a warm citrus braised dressing.

So, venture out to an orchard or a farmers’ market & pick up some apples. Have fun with it and toss up a fall salad for dinner this week. Serve with a loaf of fresh sourdough and a mug of harvest tea.

Until next time,

Farmgirl Jo

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Fall Salad

• Boneless Skinless Chicken Breast
• 1 cup chicken broth
• Salt to taste
• 1 small onion, chopped small
• 1 minced fresh garlic clove
• Salad Greens of choice (I like Organic Spring Mix if I do not have fresh garden greens)
• 1 organic apple
• 1/4 cup dried unsweetened cranberries
• 1/2 orange (separate juice & pulp)
• Fresh Roasted Pecans, chopped
• Fresh capri tomatoes (or choice, it’s what I picked from our garden)

In cast iron skillet, add 1/2 cup of chicken broth, onion, garlic & chicken breast. Cover. Cook for 5 min one side, flip. Cover, watch for broth to reduce. Depending on how thick your chicken breast is, will determine how long to cook. Use a thermometer to test.

When chicken is almost done, reduce broth until it’s gone and pan is “sticky”. Turn burner on high and add the reserved 1/2 cup of broth to braise your pan. Reduce until the consistency desired. I like mine more like a chutney.

This will be part of your salad dressing.

Toss greens with juice of orange and arrange salad as desired (plate or bowl).

Cut chicken into strips, add to salad.

Serve braised dressing on the side.

I prefer a chevre cheese on this type of salad. However, a good blue cheese or feta cheese balances very well with the flavor of this salad.

Serve with a fresh sourdough boule & garlic butter.

Enjoy!