fall salad recipes - squash salad bowl

Three Fall Salad Recipes Made to Pair with Cabernet Sauvignon

With the brisk winds of fall come the long-awaited harvest of earthy vegetables and bright greens, and one of the best ways to capture this bounty is with enticing fall salad recipes. This is also the time that the king of reds, cabernet sauvignon, resumes its rule over the table. Traditionally, cabernet salad pairings might seem difficult due to the wine’s rich complexity. However, the secret lies within matching the savory earthiness of the fall harvest to the heartiness of the wine, all while balancing the acidity of a vinaigrette and adding flavors that complement the oak aging of the wine. To celebrate the flavors of this exquisite time of year, try these cabernet friendly fall salad recipes from Jordan Winery.

Cabernet Friendly Fall Salad Recipes: Cabernet Salad Pairings

roasted beet salad - fall salad recipes cabernet salad pairing
This roasted beet salad recipe plays up the oak nuances in cabernet sauvignon.

Roasted Beet Salad with Shallot, Black Walnut and Greens

This delectable harvest salad starts with roasting sweet earthy beets on a bed of salt to create perfectly tender jewels. Savory roasted shallot petals follow and together they lay on a bed of peppery and bitter fall greens blanketed in a beautifully balanced sherry-shallot vinaigrette. Garnished with toasted black pepper walnuts and pomegranate seeds, this salad will be the star of the table. The young 2013 Jordan Cabernet Sauvignon highlights the light sweetness of the beets and shallots, and the baked shallots and nuts complement the toasted oak nuances in the wine. Walnuts, like red wine, have natural tannins, so the nuts are also a great bridge ingredient.

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sunchoke salad - fall salad recipes cabernet salad pairing
Grilling sunchokes and squash elevates the spice notes in a barrel-aged cabernet.

Sunchoke Salad with Miso Vinaigrette

Perfectly tender grilled sunchokes and acorn squash in this fall salad carry a flame-kissed smokiness that is an ideal pairing for Jordan Cabernet. Grilled vegetables, herbaceous shiso leaves, silky miso vinaigrette and Osaka finishing salt combine for a superb balance of tempting flavors. The light smoky notes, umami of the vinaigrette and bitterness of the shiso leaves complement both the dried herb and oak notes in the 2008 Jordan Cabernet Sauvignon.

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fall salad recipes - roasted patty pan squash salad
The earthiness in squash and eggplant is a natural complement to the dried herb nuances in cabernet sauvignon.

Roasted Squash Salad with Eggplant and Freekeh

A salad to balance the seasons, this early fall salad combines roasted patty pan squash, Japanese eggplant, and nutty whole-grain freekeh with an intriguing mint, basil and walnut pesto. The earthy notes of the vegetables highlight the elegant French oak aging of the 2012 Jordan Cabernet Sauvignon while the dark fruit flavors stand up to the bold pesto. This fall salad recipe is delicious on its own or can be served with ahi tuna, grilled chicken or steak.

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Growing up in Hawaii, Todd Knoll developed a strong connection to the land and the ocean at an early age. As executive chef at Jordan Winery, he grows hundreds of heirloom vegetables, fruits and herbs, cooks hors d’oeuvres and meals for guests, makes olive oil, and tends to the estate’s honeybees and chickens. A visual artist at heart, Chef Knoll spends his free time with his son and wife, Nitsa Knoll, exploring the diverse terrain of Sonoma County with camera and pencil in hand, capturing moments in nature to inspire his next recipe.

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