A hearty fall salad with frisee, apples, goat cheese, pumpkin seeds and a maple vinaigrette. The perfect accompaniment to any fall dinner!
It’s apple week on Nutrition à la Natalie! Really, not really. I still do have a ton of apple from our apple picking adventures, and I did just publish this Slow Cooker Apple Butter yesterday. But I’ve also had this salad on the brain for a while.
I’ve been wanting to introduce you guys to a heartier type of lettuce, known as frisée. Truth time: I bought this thinking it was escarole, then I did my research and realized it’s frisée, also known as curly endive or chicory. With so many names, it’s no wonder I was confused. Frisée, escarole and chicory are all part of the endive family, which are hearty leaves with a slightly bitter taste. The reason I used this type of lettuce for this salad is because it’s sturdy, so it pairs really well with a sweet and crisp apple and a soft goat cheese.
Plus, because it’s really curly, frisée grasps the maple vinaigrette really nicely. It also doesn’t get soggy! I highly recommend you try out this type of lettuce, but even if you opt for another crunchy lettuce, you can’t go wrong with the combination of apples, goat cheese, pumpkin seeds (I used candied one) and a maple vinaigrette. The recipe doesn’t call for candied pumpkin seeds, but their sweetness definitely balances out the bitterness of the lettuce. If you want to try them, look for them already made in Trader Joe’s.
Frisée Salad with Apples & Goat Cheese
- 4 cup chopped frisée
- 1 apple sliced
- 1/4 cup crumbled goat cheese
- 1/4 cup pumpkin seeds
- 1/4 cup neutral flavored oil like canola or avocado oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon dijon mustard
- salt to taste
In a large bowl, combine the frisée, apple slices, goat cheese and pumpkin seeds.
In a small bowl, whisk together the oil, balsamic vinegar, maple syrup and dijon mustard. Season with salt.
Pour the dressing over the salad and toss until evenly coated.