Autumn is filled with beautiful produce with rich colours and tastes. An autumn salad is one of the best ways to get a hit of seasonal freshness and zing and it makes such a nice change from the typical autumn stews and soups.
This simple autumn salad combines beautiful fresh British Cox’s apples with roasted wedges of golden beetroot, crunchy baby gem lettuce or swiss chard if you can get it works well in this salad. Then finish with a scattering of pecan nuts and pomegranate seeds. Dress with a punchy dressing something with a Balsamic vinegar base works nicely. I didn’t mix my own today I used Punchy Beetroot & Thyme salad dressing from Olives et Al and it was the perfect choice a lovely earthy rich dressing with vibrant colour.
Now let’s talk what to eat with our autumn salad… Well this week I’ve been sent a lovely gift of artisan pork pies from Bray’s Cottage. What can I say? These pies are perfection. Visually they have a lovely rustic glossy crust and inside well just WOW. They’re filled with proper pork and in my case a twist of chilli jam – no rubbish, no jelly a proper pork pie made with a proper hot water pastry crust in the proper way. A complete treat to eat. The ideal accompaniment to our Autumn Salad.
And if you fancy a little something on the side well try the delicious Beetroot & Horseradish Chutney from Hawkshead Relish. Packed with hand grated sweet earthy beetroot with a hint of warmth from the horseradish – the ideal partner to a proper pork pie, lovely strong cheese or a dish of steaming Lancashire Hot Pot. A visit to the Hawkshead Relish shop up in the Lake District is always a treat! If you’re in the area – go!
A delicious autumn salad perfect accompaniment to a proper pork pie or roast ham.
- 3 golden beetroot
- 2 little gem lettuce hearts
- 2 British Cox's apple - peeled, cored and sliced into wedges
- 1 handful pecans
- 1/2 pomegranate
- Drizzle of punchy salad dressing
- Pinch of sea salt
- Drizzle of olive oil
- Heat the oven to 200C.
- Peel the beetroot and cut into thin wedges - toss in olive oil and sprinkle with sea salt and place in a single layer on a baking sheet - roast for around 15 minutes until tender.
- Meanwhile add a handful of lettuce leaves to the plates. Top with sliced apple, roast beetroot and a handful of pecan nuts. Scatter over the pomegranate seeds and drizzle over the salad dressing.
We like this with a Bray's Cottage pork pie! Perfection.
And if you were venturing out on an autumn picnic – this would be the perfect meal to take.