Warm toasted walnuts, Craisins, feta cheese, and red onion on a bed of crisp mixed greens give this salad a festive feeling of fall. Tossed in a balsamic vinaigrette dressing, this dish is satisfying for a light lunch or perfect as the starter for your holiday meal. This simple yet amazing combination of flavors is certain to dazzle you and your guests.

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My Favorite Fall Salad

Warm toasted walnuts, Craisins, feta cheese, and red onion on a bed of crisp mixed greens give this salad a festive feeling of fall. Tossed in a balsamic vinaigrette dressing, this dish is satisfying for a light lunch or perfect as the starter for your holiday meal.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Christoph

Ingredients

Salad

• Mesclun salad mix, or your favorite combination
• red onion. thinly sliced
• walnuts, toasted
• Craisins
• feta cheese, crumbled

Dressing

• ¼ cup balsamic vinegar
• ¾ cup olive oil
• 1 tablespoon garlic, minced
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon dried thyme

Instructions

Salad

• Place walnuts in a dry skillet over medium-high heat. Toast evenly until golden.
• Mix greens and onion in large salad bowl.
• Walnuts, Craisins, and cheese are for salad toppings, hold until assembling

Dressing

• Whisk together vinegar, oil, garlic, salt, pepper, and thyme.

Assemble

• Toss salad greens and red onion with dressing to completely coat.
• Place on a chilled salad plate, and top with the warm toasted walnuts, feta, and Craisins.

Thinly sliced potatoes mixed with gruyere and feta cheese form the crust for this amazing “upside down” tart. The sweetness of caramelized red onion is balanced perfectly against the sharpness of the cheeses to create an explosion of goodness. A hint of thyme rounds out the flavors to put this potato and onion tart over the top.

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Potato and Onion Tart

Thinly sliced potatoes mixed with gruyere and feta cheese form the crust for this amazing “upside down” tart.

Course Side Dish

Cuisine American, French

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Resting time 5 minutes minutes

Total Time 1 hour hour

Servings 8

Author Christoph

Ingredients

• 2 tablespoons butter
• 12 sprigs thyme, (strip leaves from stems)
• 1 large red onion, sliced ¼” inch thick
• 1 lb red potatoes, very thinly sliced
• 2 tablespoons olive oil
• 1/2 cup grated gruyère
• 1/2 cup crumbled feta
• 1 cup grated mozzarella
• sea salt and cracked black pepper

Instructions

• Heat oven to 400°F.
• Melt the butter in a 10 inch oven proof frying pan (cast iron works well) over medium heat.
• Add the thyme and onion and cook for about 8 minutes or until onions become translucent and tender. Using tongs or a spoon, arrange the cooked onions so they cover the bottom of the skillet evenly.
• Combine potato, oil, cheeses, salt, and pepper in a large bowl and mix thoroughly.
• Place the potato mixture on top of the onions forming an even layer. Bake for 45 minutes or until golden brown. Let the tart rest for about 5 minutes before turning upside down on a plate.
• Garnish with fresh thyme.

Inspired by the Indian dish Chana masala, this quick and easy to make chickpea salad is not only light and healthy, but also full of texture and flavor. Served as a cold dish, this colorful salad will bring some heat to your table.

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Spicy Chickpea Salad

Inspired by the Indian dish Chana masala, this quick and easy to make chickpea salad is not only light and healthy, but also full of texture and flavor.

Course Salad, Side Dish

Cuisine Indian

Prep Time 15 minutes minutes

Servings 8

Author Christoph

Ingredients

• 1 can chickpeas drained
• 1 can corn drained
• ½ red onion, chopped
• ¼ cup spinach, chiffonade
• ¼ cup mint. chiffonade
• 2 tablespoons red curry paste
• 1 teaspoon chili garlic paste
• salt and pepper to taste

Instructions

• Combine all ingredients and chill before serving.

Thin slices of smoked salmon, cucumber, radish, and red onion, with capers and dill create the perfect combination of toppings for a toasted bagel with a smear of cream cheese. An explosion of flavors for the palate and a visual feast for the eyes, this brunch dish is one of my favorites treats.

Colorful combinations of vegetables make up this health salad that is quick and easy to make. Perfect served with tacos or at a barbecue, this one is a sure winner.

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Black Bean and Mango Corn Salad

Colorful combinations of vegetables make up this health salad that is quick and easy to make. Perfect served with tacos or at a barbecue, this one is a sure winner.

Course Salad, Side Dish

Cuisine Southwestern

Prep Time 20 minutes minutes

Servings 10

Author Christoph

Ingredients

Salad

• 1 15 oz. can black beans, drained and rinsed
• 2 cups frozen corn
• ½ red onion, diced
• ½ red pepper, diced
• 1 small jalapeno, seeded & diced
• 1 mango, diced
• 3 tablespoon cilantro, rough chopped

Dressing

• 2 tablespoon vegetable oil
• 2 tablespoons lime juice
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ black pepper

Instructions

Salad

• Mix all the salad ingredients except the cilantro in a bowl.

Dressing

• In a small bowl whisk together ingredients for the dressing.

Assemble

• When the corn is complete thawed, pour dressing over salad and mix well.
• Add cilantro and toss. Serve salad cold.