Servings: 4 to 6
This salad combines favorite cold-weather flavors: maple, warming spices like clove and allspice, earthy root vegetables, and sharp Cheddar. Cabot Clothbound, an English-style Cheddar made in Vermont, is particularly good here.
This recipe stays in my binder for frequent use in the Winter. Last night it went really well with our Thanksgiving Ham Dinner.
Wow! This is really good. I made it exactly as written, including the Cabot clothbound, except that I used radicchio and escarole, and I added pumpkin seeds instead of sunflower and also threw in some dried cranberries. Lovely alternative to my usual salad rut.
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