Fall salad recipes

Is it fall yet? It was 51 degrees this morning. I had to go back in the house and put my warm bathrobe on over my shorts and t-shirt. Is it now 92 degrees while I'm writing this? It is. So completely normal for Texas, but I'm still giving you fall salad recipes. I have heard that we are going to get out of the 90s next week just in time for the Fair. Fingers crossed.

Cape Cod Chopped Salad

8 ounces thick-cut bacon 8 ounces baby arugula 1 large Granny Smith apple, peeled and diced 1/2 cup toasted walnut halves, coarsely chopped 1/2 cup dried cranberries 6 ounces blue cheese, such as Roquefort, crumbled

For the dressing:

3 tbsp apple cider vinegar 1 tsp grated orange zest 2 tbsp freshly-squeezed orange juice 2-1/2 tsp Dijon mustard 2 tablespoons pure maple syrup

Kosher salt 1/2 teaspoon freshly-ground black pepper 2/3 cup good olive oil Preheat the oven to 400. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.

In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1-1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.

Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well.

Serve immediately.

—kwc— I always think of Waldorf Salad as a fall/winter salad but I'm not sure why. This meat variation calls for turkey, but a rotisserie chicken could be used in a pinch.

Waldorf Salad

1/2 cup mayonnaise 3 tbsp grated Parmesan cheese 2 tbsp apple cider vinegar 1 tbsp white sugar 1 tsp curry powder Ground black pepper to taste 2 cups cubed cooked turkey 1 cup halved red seedless grapes 1 apple, cored and chopped 1/2 cup chopped celery with leaves 1/2 cup chopped red onion 1/2 cup chopped walnuts Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour or overnight for best flavor.

—kwc— These days I won't make anything with butternut squash unless I can get it already cubed at the grocery store, which, luckily, you normally can this time of year. My sister-in-law, Noelia, loves arugula and she said Walmart has it.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette 1 (1-1/2 lb) but ternut squash, peeled and 3/4-inch diced Good olive oil 1 tbsp pure maple syrup Kosher salt and freshly- ground black pepper 3 tbsp dried cranberries 3/4 cup apple cider or apple juice 2 tbsp apple cider vinegar 2 tbsp minced shallots 2 tsp Dijon mustard 4 ounces baby arugula, washed and spun dry 1/2 cup walnut halves, toasted 3/4 cup freshly-grated Parmesan cheese

Preheat the oven to 400.

Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.