She Strengthens

Autumn Salad Delight

As the seasons change, our taste buds crave something fresh and vibrant. This stunning salad is the perfect answer, featuring Little Gem lettuce, toasted walnuts, and a symphony of citrus flavors.

A Nutty Twist

Little Gem lettuce, with its subtle nutty flavor, takes center stage in this recipe. If you can’t find it, butter lettuce makes a delicious substitute. The beauty of this salad lies in its simplicity, allowing each ingredient to shine.

Dressing to Impress

A light and zesty vinaigrette brings all the flavors together. Made with champagne vinegar, honey, canola oil, and extra-virgin olive oil, it’s a dressing that will elevate any salad. Prepare it ahead of time and store it in an airtight container for up to a month.

Gather Your Ingredients

For the dressing:

• 1/3 cup champagne vinegar
• 3 tablespoons honey
• 1/2 cup canola oil
• 1/2 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

For the salad:

• 1 pound Little Gem or butter lettuce
• 1/2 pomegranate
• 2 medium satsuma mandarin oranges
• 1 medium Cara Cara or blood orange
• 1 medium Ruby Red grapefruit
• Kosher salt
• Freshly ground black pepper
• 1/2 cup whole walnuts, toasted
• 1/4 cup fresh Italian parsley leaves
• 2 tablespoons fresh tarragon leaves

Prep Like a Pro

To prepare the lettuce, remove any loose outer leaves and trim the root ends. Dip the heads into cold water to remove any dirt, then cut them in half and place them on a baking sheet.

To extract the pomegranate seeds, hold the fruit cut-side down over a bowl and hit the back with a wooden spoon. Add cold water to cover the seeds, let the membranes float to the top, and drain.

Segment the oranges and grapefruit by slicing off the top and bottom, then removing the peel and white pith. Slice between the membranes to release the segments.

The Final Touches

To assemble the salad, place the lettuce wedges cut-side up in a large bowl. Drizzle with dressing, season with salt and pepper, and toss gently to coat. Transfer the wedges to a serving platter and artfully scatter the pomegranate seeds, citrus segments, and walnuts over the top. Drizzle with more dressing, sprinkle with parsley and tarragon leaves, and serve with the remaining dressing on the side.

This salad is the perfect centerpiece for a fall-inspired dinner party, paired with roasted pork tenderloin with pears and an apple dessert. Bon appétit!