Provençale Autumn Salad
This Provençale Autumn Salad recipe is a celebration of the season’s freshest ingredients, inspired by the rustic and vibrant cuisine of Provence. As the vineyards yield their sweet muscat grapes and the orchards brim with crisp apples and pears, this salad brings together the rich bounty of fall in the region. Pomegranates add a burst of pink, while crunchy walnuts and tangy goat cheese lend depth and texture, complemented by the peppery bite of radishes. Drizzled with a simple olive oil dressing made from the golden liquid of Provence’s renowned olive groves, this dish is a perfect reflection of the region’s devotion to fresh, local produce and simple yet elegant flavors. Whether enjoyed as a light lunch or a festive starter, this salad encapsulates the spirit of Provençal cooking—seasonal, wholesome, and full of character.
Ingredients:
• 1 small bunch of muscat grapes, halved and seeds removed
• 1 pomegranate, seeds removed
• 4-5 radishes, thinly sliced
• 1-2 apples (Granny Smith or Gala work well), thinly sliced
• 1 pear, thinly sliced
• 100g goat cheese, crumbled
• 1/2 cup walnuts, lightly toasted
• 4 cups mixed greens (arugula, baby spinach, or a Provençal mesclun mix)
• Fresh herbs (optional): small handful of fresh thyme or tarragon leaves
Dressing:
• 3 tbsp olive oil (use your best Provençal olive oil for extra flavor)
• 1 tbsp honey or maple syrup
• 2 tbsp balsamic vinegar (or white wine vinegar)
• 1 tsp Dijon mustard
• Salt and freshly ground pepper to taste
Instructions:
1. Prepare the ingredients:
• Wash and dry the mixed greens.
• Slice the apples, pears, and radishes thinly.
• Halve and de-seed the grapes and pomegranate.
2. Toast the walnuts:
• In a small pan, lightly toast the walnuts over medium heat for about 2-3 minutes until fragrant. Set aside to cool.
3. Make the dressing:
• In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
4. Assemble the salad:
• In a large serving bowl or platter, layer the mixed greens.
• Arrange the apples, pears, grapes, radishes, and pomegranate seeds on top.
• Sprinkle over the crumbled goat cheese and toasted walnuts.
• If using fresh herbs, scatter them lightly on the salad.
5. Dress the salad:
• Drizzle the dressing evenly over the salad and gently toss to combine just before serving.
This salad is a beautiful balance of sweetness from the fruit, crunch from the radishes and walnuts, and creaminess from the goat cheese. Perfect for an autumn meal in Provence!