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Autumn Escarole Salad


6 cups chopped escarole, a combination of the light outer leaves and inner pale leaves is nice

2 apples, sliced

4 oz. goat cheese, crumbled

4 oz. toasted pumpkin seeds

2 glugs good olive oil

Splash of red wine vinegar

Sea salt and pepper


  1. In a salad bowl, toss the escarole and the sliced apples with olive oil, vinegar and add a pinch of salt and a few grinds of fresh pepper. Gently add in the goat cheese and sprinkle with the toasted pumpkin seeds.