At Home’s Early Autumn Salad

COURTESY OF MEGAN VANSTONE

Ingredients

1 5.5oz carton mesclun greens
1 D’Anjou pear, thinly sliced
2 rainbow carrots, peeled into long strips
6-8 mission figs, quartered
12oz Brussels sprouts, quartered and roasted
1/8 red onion, thinly sliced
crumbled gorgonzola cheese, to taste
1 cup toasted and caramelized pumpkin seeds
Champagne Vinaigrette

Instructions

On a large platter, spread out the mesclun greens. Starting at one end, lay the ingredients in vertical rows, until all the ingredients have been used up and displayed prettily. Drizzle with the champagne vinaigrette and serve.

*There are lots of recipes on the internet for how to roast Brussel sprouts and caramelize pumpkin seeds. Utilize one of those if needed to complete this recipe.

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