The “I Wish It Were Fall” Salad

I had many working titles for this salad. “Warm Delicata & Honeyed Pear Salad”. “Early Autumn Harvest Salad”. “The ULTIMATE Late Summer Salad”.

I decided to call it what all of us in Metro Atlanta are thinking lately- I WISH IT WERE FALL Salad.

You can find the produce and honey at our East Cobb Market Saturdays and Sundays.

The summer produce is still going strong at our market, but we’re starting to see some Fall things trickle in and I’m here for it! If you can’t find baby delicata you can use regular delicata. I love that the skin is edible! It cooks up quickly in the air fryer or if you prefer you can roast it in the oven.

Also- if you don’t like beets…don’t add them. If you don’t like feta…use another cheese…if you don’t like red onions….you get the point. There are absolutely no rules with this salad. Add extra, leave some stuff out, add chicken or steak-feel free to make this or ANY OTHER RECIPE your own! I didn’t grow up cooking unless you count Ramen noodles and it was really nerve wracking for me. There really aren’t a lot of rules you need to follow with cooking and as the great Jack Sparrow said “it’s more what you’d call guidelines than actual rules"

“I Wish It Were Fall” Salad

Ingredients (Serves 2)

Please wash your produce thoroughly before use

• Greens Base:

  • 4 cups fresh spinach

  • 4 cups fresh arugula

• Roasted Delicata Squash:

  • 2 mini delicata squash (palm sized), sliced into circles with seeds removed

  • Olive oil spray

  • Kinder's The Blend (salt, pepper, garlic) seasoning, to taste

• Salad Mix ins & Toppings:

  • 1 beet, steamed or roasted and chopped into bite-sized pieces

  • Red onion, thinly sliced (a few slices, to taste)

  • 1/4 cup feta cheese, crumbled

  • 1/4 cup pistachios, shelled

• Warm Honeyed Pears:

  • 1 medium pear, cored and sliced into 12 wedges

  • 1/2 tbsp butter

  • 1 tbsp honey

• Balsamic Dijon Dressing:

  • 2 tbsp balsamic vinegar

  • 1 tbsp Dijon mustard

  • 1 tbsp fresh minced garlic (or more, I’m not the boss of you)

  • 1 tsp honey

  • Reserved honey-butter mixture (leftover from cooking the pears)

Directions

1. Air Fry the Delicata Squash: Preheat your air fryer to 425°F. Arrange the delicata squash rounds in a single layer, spray evenly with olive oil, and season with Kinder's The Blend. Air fry for about 10 minutes until the skin is soft and the edges are golden.

2. Caramelize the Pears: Melt 1/2 tbsp butter in a skillet over medium heat. Add the pear slices and cook for about 5 minutes until soft and browned on the bottom. Flip, drizzle with 1 tbsp honey, and cook until caramelized. Remove the pears from the pan, leaving the honey butter glaze behind.

3. Whisk the Dressing: In a small bowl (or right in the warm skillet), whisk together the balsamic vinegar, Dijon mustard, garlic, 1 tsp honey, and the remaining honey-butter mixture from the pan.

4. Assemble: Toss the spinach and arugula in a large bowl and divide between two serving dishes. Top each with equal portions of delicata squash, beets, red onion, feta, pistachios, and warm pears. Drizzle with the dressing right before serving.

5. Walk outside and take a picture before eating.

Nutritional Information (Per Serving – Makes 2 Servings)

• Calories: ~330–360 kcal

• Protein: 9–11 g

• Total Carbohydrates: 44–49 g

• Dietary Fiber: 9–11 g

• Total Fat: 15–17 g

Stop by our Farmers Market in East Cobb on Saturday or Sunday to pick up all the fresh produce and local honey you need for this recipe!

While you’re there, grab a loaf of fresh, locally baked bread and stop into Jackie’s Fine Wine & Spirits to pick up a bottle of Pinot Gris or a light Pinot Noir that will complement the ingredients in the salad perfectly.

Our Farmers Market Location and Hours:

Jackie’s Fine Wine & Spirits
3140 Johnson Ferry Road

Saturday 8:30-11:30
Sunday 10-1