RECIPE OF THE WEEK: Bridging the Late-August Heat with Autumn Flavors: Chilled Harvest Crisp Salad

The last week of August always brings a peculiar culinary crossroad. The school bells are ringing, routines are snapping back into place, and store displays are practically begging us to embrace pumpkin spice and cozy sweaters.

Step outside, however, and the thermometer tells a completely different story.

When the afternoon heat refuses to let up, the last thing anyone wants to do after a long workday or a busy school run is turn on a 400-degree oven. Yet, after three solid months of watermelon slices and light summer snacks, many of us are ready for the richer, comforting tastes of early fall.

This week’s recipe finds the sweet spot right in the middle: Chilled Harvest Crisp Salad with Maple-Cider Vinaigrette.

It’s completely stove-free, takes less than ten minutes to assemble using a quick deli rotisserie chicken, and delivers a cold, satisfying crunch. Crisp Honeycrisp apples, toasted pecans, and sharp white cheddar give that nostalgic nod to orchard season, all tied together with an easy maple-Dijon vinaigrette made right in the bottom of your serving bowl.

Chilled Harvest Crisp Salad with Maple-Cider Vinaigrette

Prep time: 10 minutes Cook time: 0 minutes Yield: 4 servings

Ingredients

For the Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

For the Salad:

• 6 cups mixed greens (a 50/50 blend of crisp romaine and baby arugula)
• 2 cups shredded rotisserie chicken, chilled
• 1 large Honeycrisp apple, thinly sliced into matchsticks
• 1/2 cup sharp white cheddar cheese, crumbled or cubed small
• 1/2 cup toasted pecan halves (or chopped walnuts)
• 1/3 cup dried cranberries

Directions

• Whisk the Base: In the bottom of a large wooden or ceramic salad bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until smoothly emulsified.
• Toss: Add the mixed greens and shredded rotisserie chicken directly into the bowl. Toss gently until the greens and chicken are lightly and evenly coated with the vinaigrette.
• Finish & Serve: Scatter the sliced apple, crumbled cheddar, toasted pecans, and dried cranberries over the top. Serve immediately while the greens are crisp and cold.

Quick Kitchen Tip

To save time on busy weeknights, slice the apples just before serving, or toss them in a teaspoon of lemon juice ahead of time to keep them bright and crisp in the fridge. For a vegetarian twist, swap the rotisserie chicken for cooked, chilled chickpeas or roasted pumpkin seeds.