Teach Eat Love

Late Autumn Fruit Salad

fruit salad

My daughter has become a great vegetable eater since I began the teach eat love experiment, but she’s gotten a little picky with fruit. Her favorites are grapes, berries, and bananas, so I know I can toss those in to just about anything and she’ll scarf it down.

This recipe is easy and is also a nice way to get your kids to enjoy pairing fruit, nuts, and soft cheese. It’s kid-friendly but sophisticated enough to serve company.

Prep Time: about 25 minutes

Cook Time: one to two hours to chill

Late Autumn Fruit Salad

I came up with this salad to help my daughter eat new foods (citrus, pecans, and goat cheese) with a tried and true favorite: grapes. It's easy, delicious, and perfect for autumn.

Ingredients:

1 1/2 - 2 pounds of halved seedless grapes, preferably a mixture of white and red
2 segmented oranges
1 segmented grapefruit
1 orange (preferably a juicing variety), juiced and zested*
2 t. raw honey
3 oz goat cheese, crumbled
3/4 c. toasted pecans (recipe follows)

Directions:

1. Toss the halved grapes in a bowl with honey and orange zest. Feel free to leave the smaller grapes unhalved.
2. Gently stir in the orange and grapefruit segments.
3. Add orange juice, stirring gently.
4. Cover, pop in the fridge for an hour or two.
5. When you're ready to serve, sprinkle the entire salad or just each serving with pecans and goat cheese.

 

Toasted Pecans

Ingredients

3/4 c. pecans (halves or pieces)
1 t. good quality olive oil
1 t. honey
1/2 t. sea salt

Instructions

1. Preheat oven to 350.
2. Toss pecans in honey, olive oil, and sea salt.
3. Bake 5 to 10 minutes or until aromatic and slightly crisp (this well vary depending on whether you are using pecan pieces or halves - just keep an eye on them).
4. Cool before putting on the salad.

Heavily adapted from P. Allen Smith's "Black and White Grape Salad" in his book Seasonal Recipes from the Garden.

   

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