Dean Sheremet Autumn Harvest Salad - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Dean Sheremet Autumn Harvest Salad

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Celebrity Chef Dean Sheremet flew in from New York to share with us his favorite salad for this season, his Aututmn Harvest Salad.  He chose this quote from a friend to describe how the season feels. 

"Imagine just a tiny chill in the air, with the smell of burt leaves while you drive down the street and start seeing amazing colors like orange and red grace trees that just a few weeks ago were green. Sunday mornings you are a bit more tired and are content to sit in front of a television watching football and not really moving all day. You enjoy this season, because what comes next is the bitter cold of winter and no one looks forward to that."

Dean whipped up his seasonal salad for the Maria's and shares the recipe with us...

Autumn Harvest Salad with Apple cider vinaigrette
A salad that celebrates all the fresh produce in the autumn market

Vinaigrette
¼ cup apple cider vinegar
Juice of 1 lemon
¼ cup maple syrup
3/4 cup walnut oil
¼ cup honey
1 Tablespoon Dijon mustard
1 small shallot, minced
Salt
Fresh black pepper
Vegetables
2 cups butternut squash, cut into ½ inch moons
Olive oil
½ Teaspoon red chili flake
1 cup pearl barley
1 ¼ cup chicken or vegetable stock or water
Salt
Fresh black pepper
4 ounces of goats cheese, broken into medium pieces
½ cup Pepitas (pumpkin seeds)
¼ cup dried cranberries
1 5 oz Container of baby kale
Vinaigrette
1. Whisk everything together to form a thick dressing, set aside. (I love to use an old jam jar, add all the ingredients and shake it well to combine)
Vegetables
1. Set oven to 400 degrees F
2. Toss the squash in just enough oil to coat and season with a good pinch of salt and the chili flake
3. Place on a sheet tray covered with parchment and roast until just tender, about 15 minutes
4. Bring the water or stock to a boil in a small saucepan, add the barley give it a stir, cover reduce the heat to a simmer and cook until tender, about 30 minutes. Set aside to cool
5. Set a small sauté pan over medium-high heat add 3 tablespoons of olive oil and once it starts to shimmer add the pepitas and 1 teaspoon of salt and fry until golden and puffed. Transfer the seeds and the oil to a bowl to cool
6. In a large bowl, coat the greens in part of the dressing and allow them to sit for 10 minutes
7. On a large plate scatter half of the barley on the bottom, then top with the greens, squash, cranberries, goats cheese, the remaining barley and the toasted pumpkin seeds and a drizzle of the oil


Adapted from Dean Sheremet Official Website.

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