We absolutely love raw vegan cuisine, especially when its made by author Jennifer Cornbleet. We’ve reviewed two of her books:  Raw Food Made Easy and Raw for Dessert… Both of which we highly recommend for quick, easy and delicious raw vegan dishes.This recipe comes from Raw Food Made Easy, a perfect and timely dish during these colder winter months.

Harvest Salad

Makes 1 serving

This salad makes a delicious first course for a fall or winter meal.

Equipment: salad spinner, medium mixing bowl, measuring cups, measuring spoons, tongs, serving plate, cutting board, 8″ chef’s knife

2 cups torn red leaf lettuce or mesclun
1/4 apple or ripe pear, thinly sliced
2 tablespoons Classic Vinaigrette (see below)
1 tablespoon chopped pecans, unsoaked
1 tablespoon fresh raspberries, dried cherries or dried cranberries (see note)

Place the lettuce, apple and vinaigrette in a mixing bowl and toss gently. Transfer to a serving plate and arrange pecans and raspberries on top. Serve immediately.

Variation: For Harvest Salad with Cheese: Add 2 tablespoons blue cheese, such as Roquefort or Gorgonzola

Note: If using dried cherries or cranberries, soak them in water for 10 minutes to plump them, then drain well.

For the Classic Vinaigrette:

Apple cider vinegar is easier to digest than red wine vinegars and it has a fine fruity flavour. For a more traditional taste, substitute balsamic vinegar.

Makes 1/4 cup, 2 servings

Equipment: measuring spoons, small mixing bowl, whisk

1 tablespoon apple cider vinegar or balsamic vinegar
1/2 teaspoon Dijon mustard (optional)
1/8 teaspoon salt
dash black pepper (optional)
3 tablespoons extra-virgin olive oil

Place the vinegar, mustard, salt and pepper in a small mixing bowl and whisk to combine. Add the olive oil and whisk until smooth. Store in a cruet or glass jar in the refrigerator. Classic Vinaigrette will keep for one week.

Variation: For Classic Vinaigrette with Herbs and Shallots: Add 1/2 teaspoon minced fresh parsley and 1/2 teaspoon minced shallots.

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