The autumn salad is proof that salads are not just ideal in summer!!
Colorful, fragrant, and tasty, it will be a perfect second course for both lunch and dinner, or to take to work and eat out.
It’s a light salad, a perfectly balanced meal if accompanied by complex carbohydrates like bread. It can be made with chicken breast or vegan with tofu.
Here are other salad ideas also suitable for the cold season
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 286.43 (Kcal)
- Carbohydrates 28.98 (g) of which sugars 22.15 (g)
- Proteins 30.20 (g)
- Fat 6.07 (g) of which saturated 1.07 (g)of which unsaturated 0.66 (g)
- Fibers 3.36 (g)
- Sodium 2,770.97 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Autumn Salad
- 8.8 oz smooth escarole
- 7.05 oz baby onions
- 7.05 oz champignon mushrooms
- 14.1 oz chicken breast
- 5.3 oz white grapes
- 5.3 oz black grapes
- 1 glass vegetable broth
- 1 packet saffron
- 3 sprigs thyme
- 1 sprig rosemary
- 1 clove garlic
- 4 slices fresh ginger
- 2 tablespoons extra virgin olive oil
- to taste salt
- 1 tablespoon lemon juice
- 2/3 cup soy sauce
- 2 tablespoons sake
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 square kombu seaweed
Preparation of the Autumn Salad
To prepare the autumn salad, first mix the marinade ingredients in a bowl and marinate the chicken (or tofu, if you’ve chosen the vegan version).
Meanwhile, peel the baby onions and put them in a pan with one tablespoon of EVO oil, sauté for a minute then add the vegetable broth in which you have dissolved the saffron and cook for about 10 minutes uncovered (the broth must completely evaporate).
Wash the salad, cut it into strips, and put it in a large enough bowl. Clean the mushrooms, slice them, and dress them with one tablespoon of EVO oil, lemon juice, salt, and thyme.
In a pan, put the other tablespoon of EVO oil, the whole garlic clove, the ginger slices, and the rosemary sprig. Sauté for a couple of minutes, then cook the chicken that you drained from the marinade. Brown it on both sides, then turn off the heat and let it cool slightly.
Wash the grapes and separate the berries, which you will add to the salad, then also add the cooked onions, the already seasoned champignon mushrooms, and the chicken cut into strips.
Mix the autumn salad well and serve immediately.
