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
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.
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.
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.