Yesterday I finally decided it was safe to restock my fridge. After about an hour-long line at the grocery store (I now know why A&P was so crowded…bye bye Shop Rite), I was able to buy some essentials and ingredients for last night’s dinner – the perfect fall soup and salad combo. I love comfort food that you don’t feel guilty eating.
I found the recipe last year for zucchini cheese soup and I fell in love with it. It’s from one of my favorite blogs that I actually discovered via my old job working for a blogger network. It’s a really simple recipe – just some sauteed veggies with broth, pureed, and mixed with soup and a touch of cream. I didn’t alter the recipe very much, so I’ll just link to it here: Cinnamon Spice’s Zucchini Cheese Soup.
I also brought back a salad from last fall inspired by the Scotto Family’s recipe. I made some edits, of course. I love having a salad that I actually crave – especially when it comes to packing a healthy lunch. This is the ultimate fall salad with great ingredient combinations – sweet, toasty, and fresh. Tossed with homemade apple cider vinaigrette, it’s a delicious meal to serve with a side of warm cheesy soup. 🙂
Fall Apple Salad with Walnuts, Craisins, and Apple Cider Vinaigrette
Adapted from recipe by the Scotto Family
- 1/2 cup walnut halves
- 8 ounces crumbled goat cheese
- 2 packages baby spinach, washed and dried
- 2 ripe apples, shredded or sliced thin with grater
- 1/4 cup dried cranberries (craisins)
- 1 cup apple cider vinaigrette (recipe below)
- Salt and freshly ground black pepper
Apple cider vinaigrette
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/4 cup excellent quality extra virgin olive oil
- 1/4 cup tablespoons apple cider vinegar
- pinch salt and pepper
Preheat oven to 350 degrees. Place walnuts on cookie sheet. Bake until lightly toasted, crisp and smell rich, about 10 minutes.
Place walnuts, crumbled cheese, craisins, and spinach in a large bowl.
Lightly dress with vinaigrette so that everything is slightly coated.
Toss and garnish with sliced apples; serve immediately.
For the apple cider vinaigrette:
In a small bowl, add Dijon, honey, salt, pepper, and apple cider vinegar. Mix together with whisk then stream in extra virgin olive oil whisking all together.