Harvest Salad with Maple Vinaigrette (AIP Modified, Paleo)

Salads get so interesting in the autumn. Suddenly, it’s not about cucumbers or tender lettuces anymore — it’s about the bitter and the bold. Radicchio and kale take the lead in this Harvest Salad, eager to be dressed in something sweet and tart like maple vinaigrette. Add crisp apple slices, salty prosciutto, roasted pumpkin seeds and a handful of frizzled shallots, and you’ve got a hearty salad easy enough for a weeknight dinner. Or make this salad for your Thanksgiving table and it will never feel like an afterthought.

How this recipe fits AIP Modified and Paleo

With the use of mustard and pumpkin seeds, this recipe is compatible with the AIP Modified program and Paleo. Just be sure to use an AIP and Paleo-compliant mustard. The use of maple syrup in the dressing takes this out of suitability for Whole30.

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Start by making the vinaigrette. For small batches of dressing, I always reach for my immersion blender, but a standard countertop blender or a small food processor will also do the trick. Blend together the apple cider vinegar, olive oil, maple syrup, thyme, mustard, garlic and salt, then adjust the seasoning to taste. This vinaigrette is heavy on the maple, and may taste a little sweet on its own, but the sweetness will balance out the bitter radicchio, kale and endive when you dress the salad.

Next, make the frizzled shallots. Warm avocado oil in a small high-sided saucepan over medium-high heat. Aim for about a half-inch of oil in the pan for a very shallow fry. Avocado oil works well here because it has a very high smoke point, but we don’t want to nearly bring it up that high. We’re not flash-frying these shallots at high heat. Instead, keep the oil around 225° to 275° where it’s barely bubbling, and let the shallots crisp slowly, around 5 to 7 minutes. Once they start to brown, they’ll burn very quickly, so be ready to remove them with a slotted spoon to a paper towel-lined plate. Then give them a generous pinch of salt.

I like to think of this as a shredded salad, almost like a slaw, or even a chopped salad. When you prepare the vegetables, slice them all very thin. You can even opt to shave the fennel bulb with a peeler or on a mandolin for transparent ribbons. The idea is to get as many of the components of the salad in each bite, so chopping small is key. Toss together the radicchio, arugula, endive, baby kale, fennel and apple slices. Keep the apples from browning by holding them in a bowl of water with a squeeze of lemon for a few minutes before tossing in the salad.

Then, toss the salad with the dressing, and top with slices of arugula, pumpkin seeds and the frizzled shallots. The idea is that everyone gets one big piece of prosciutto per plate, but if you prefer, you can tear the prosciutto into smaller pieces. I love this Fall Harvest Salad for the way it mirrors the season — a little bitter, a little sweet, layered and generous. The kind of dish that feels like it belongs on the table when summer gives way to something sturdier.

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Harvest Salad with Maple Vinaigrette

5 from 1 vote

This Harvest Salad celebrates the bold flavors of autumn with radicchio, kale, endive, arugula, plus fennel and apple dressed in a maple vinaigrette and topped with prosciutto, pumpkin seeds, and crispy shallots. 

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Total Time:25 minutes mins

Servings: 6 servings

Author: Christina Marche

Ingredients

For the maple vinaigrette

• 2 tbsp apple cider vinegar
• ¼ cup olive oil
• 3 tbsp maple syrup
• ½ tbsp fresh thyme
• ¾ tsp mustard
• 1 clove garlic
• ½ tsp Kosher salt

For the frizzled shallots

• 1 cup avocado oil, or more as needed
• 1 large shallot, thinly sliced
• Kosher salt

For the salad

• 1 small head of radicchio, shredded
• 1 head of endive, shredded
• 2 cups arugula
• 2 cups baby kale
• 1 fennel bulb, thinly sliced or shaved
• 1 apple, thinly sliced
• 6-8 slices prosciutto
• ½ cup roasted pumpkin seeds

Instructions

Make the vinaigrette

• In a blender, small food processor or with an immersion blender, combine the apple cider vinegar, olive oil, maple syrup, thyme, mustard, garlic, and salt.
• Blend until smooth and fully emulsified. Taste and adjust seasoning.

Frizzle the shallots

• In a small saucepan, heat the avocado oil over medium heat until it reaches about 275°.
• Add the shallots and cook, stirring occasionally, until golden and crisp, 5 to 7 minutes.
• Using a slotted spoon, transfer to a paper towel–lined plate and season lightly with salt.

Assemble the salad

• In a large bowl, toss the radicchio, endive, arugula, kale, fennel, and apple with enough vinaigrette to coat lightly and transfer to a platter.
• Arrange whole slices of prosciutto nestled into the salad, and top with the fried shallots and pumpkin seeds.
• Alternately, portion the dressed salad across 6 to 8 salad plates, tuck one slice of prosciutto onto each plate and top with the frizzled shallots and pumpkin seeds.

Course: Salad

Cuisine: AIP Modified, Paleo