kw-headshot-winter-2014-1-copyThis week we have a wonderful fall recipe and guest post from the fabulous Katie Webster of Healthy Seasonal Recipes

A flavorful seasonal salad with chunks of Cabot White Oak Cheddar, sweet apple, spiced nuts and crumbled smoky bacon for fall foliage season.

The foliage season here in Vermont has been one of the prettiest I can remember. Maybe it has been the lack of windy days, or that it hasn’t gotten too cold too fast. As we drove down the hill yesterday, to buy our pumpkins I noticed that the leaves just seem to be hanging on enjoying their riotous party of color for a few extra days than in years past.


Every day as I walk down the driveway to pick my daughters up from the school bus, I collect a rainbow of leaves, for what I am not sure. I have noticed as the fall has progressed we have gone from gold maple leaves to red and orange maple leaves and now onto shockingly yellow heart shaped poplar leaves. Before we know it, we’ll need to swap our fleeces for our heavier down jackets and pull out the insulated boots. Now that I think about it, I’m probably late for taking the skis in for a tune up already. Last weekend we even saw a dusting of snow up on Mount Mansfield after an afternoon snow shower.

So with all this talk of cold and chill and fall, you may expect me to be sharing a hearty macaroni and cheese casserole or a bowl of steaming soup. Don’t get me wrong I have been in my kitchen making plenty of both of those things lately. But even with these cooler temps and the shift in the season, I have not given up my love of salads.

The only difference is that now that the weather has a chill I have shifted the ingredients appropriately. Now I am opting for chunks of honey crisp apples from our local orchard, home-made crunchy spiced nuts and of course bold Cabot cheddar cheese. I made this one last week for a nice light meal for the family with my home-made cranberry vinaigrette –though any home-made dressing with a bit of tang would be good and a sprinkling of crumbled bacon. The whole family loved it and I decided that all of the bright colors and textures were just like the Vermont foliage.

I will probably continue to make this salad once all the leaves have fallen and as the mercury continues to drop. Who knows it may even make an appearance on our Thanksgiving table this year.

  • How has the foliage been in your area this year?
  • Do you eat salads in the summer only, or do you eat them year round?
  • What is your favorite ingredient to add to a fall salad?
  • Have you started thinking about your Thanksgiving menu yet?

Please come by and visit me over at my blog some time or catch up with me on social media. I’d love to talk salad, cheese, the weather or whatever!

Happy Cooking!



Vermont Foliage Salad with Cheddar and Apples

Makes: 4 servings. Active Time: 10 minutes. Total Time: 15 minutes.
8 cups mixed baby greens, or baby spinach
5 slices cooked, crumbled bacon
1 crisp sweet apple, such as honey crisp, diced
4 ounces cubed Cabot White Oak Cheddar, about 1 cup
½ cup spiced nuts, homemade or purchased
½ cup vinaigrette (I used cranberry vinaigrette)
1. Arrange salad greens, bacon, apple, cheddar and nuts on four large plates. Drizzle with the dressing.


Katie Webster, Recipe Developer & Food Stylist


pin it to Pinterest