It's that time of year when greenmarkets are still bursting at their seams, but our hearts and minds have moved away from the gazpachos and Capreses of late summer and onto more autumnal flavors.
Well, have we got autumn for you. This fall harvest salad, which comes from the iconic Commander's Palace in NOLA, encapsulates all of the best of the fall bounty in one fell swoop. You've got your squash—maple roasted, natch, with a teaspoon of pumpkin spice, just to really drive the point home—your apples, your pumpkins seeds, and as a sweet lead-in to Thanksgiving, your brandied cranberries. In other words, this is fall in a bowl, delivered to you on the shoulders of some kale and arugula.
We say the pecan tuile is optional, but really, why on God's green earth would you leave it out? Sure, the cranberries will sweeten the deal in and of themselves, but, honestly, those tart fellas, brandied though they are, can't be expected to deliver the sugar-cinnamony goodness of a bite of a pecan tuile.
You'll be getting plenty of healthy greens and vitamins. Plus, it's gonna be pretty damn cold soon. So live a little.