You know how when you have a subscription to a magazine, it comes a season (or a month) too early?
I got the fall edition of Southern Living in early August, and was not at all ready to think about the approaching end of summer.
I think I quickly flipped through it and then stored it somewhere to really pore over when I was feeling more in the mood for autumn. (I actually really like fall, I’m just in no hurry for it to arrive because of the freezing, horrid eight months that quickly follow those crisp and beautiful two weeks.) I was also in the midst of reading this book at the time, and found myself frantically throwing things away so as not to resemble lifestyle of a hoarder in any way, shape, or form. There’s a good possibility that it ended up in the trash.
Anyway. I have no idea where my September issue of Southern Living is. BUT, I remember a picture of a salad that excited me…even in early August. It was a mix of a waldorf and a cobb salad – the perfect marriage of summer and fall.
So I recreated the salad using my brief glance at the photo (a month ago) as a guide. I’m not sure how close it is to the actual recipe, but I am sure of how good it is. Darn sure of that.
Autumn Cobb Salad
adapted from southern living
- 3 C arugula leaves
- 1 large honeycrisp apple, cut into matchsticks
- 2 slices of bacon, cooked and crumbled
- 1/2 C pecans, toasted in a small skillet over medium heat
- 2 oz blue cheese, crumbled
- 1 C cherry tomatoes, sliced
- 1./2 C olive oil
- 2 T apple cider vinegar
- 1 T lemon juice
- 1 T maple syrup
- 1 T dijon mustard
- salt and pepper
Whisk together all the dressing ingredients (or combine them in a blender) and set aside. Assemble all the salad ingredients on top of the arugula. Pour the dressing evenly over the two salads and enjoy!