Kickin' Autumn Salad

Last Sunday marked the last day for Denver's adult kickball league.  It is frustrating to think that future Sunday afternoons will no longer involve running around bases, getting doused with warm beer, and dodging flying kickballs. The majority of our team's roaster consisted of Joe's fellow medical trainees, as well as any friends and spouses who wanted to play too. Costumes, a healthy dose of competition, and drinking beer at all times made this game even better than I ever remember it being as a kid!

The "Do Overs" fall kickball team.
Can you spot the photo bomber?

This classy group of kickballers can also organize some pretty "kickin" dinner parties. Here is a great fall salad that I made for a recent potluck that was a major home run!  The only cooking required is if you decide to make your own candied almonds (so worth it).  Otherwise, just buy ingredients and toss together for a wonderful, savory-sweet autumn dish. See recipe below.

Fall colors and flavors. 

My favorite silly salad spoons!
They love to help fetch all of the goodies that migrate
to the bottom of the bowl after mixing.

Kickin' Autumn Salad

Serves 8

2 Granny Smith apples, thinly sliced

2 tbsp. lemon juice

8 cups lettuce/mixed greens, washed and torn

1/2 cup Gorgonzola cheese, crumbled

1/2 cup dried cranberries

1/2 cup candied almonds (see recipe below)

Dressing:

1/3 cup pure olive oil

1 tbsp. Dijon mustard

1 tbsp. sugar

1 tbsp. lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

Put torn greens into a large bowl. Toss together apples and lemon juice in separate bowl. Then add the apples to the top of the lettuce, followed by cranberries, cheese, and almonds! To make the dressing, add all of the ingredients to a jar with a secure lid and shake vigorously until blended. Drizzle and toss the salad with dressing right before serving. 

Candied Almonds

Makes 1 cup

1/4 cup water

3/4 cup sugar

1/2 teaspoon cinnamon 

1/2 lb. almonds, with skins

Preheat oven to 350 degrees. Bring water, sugar, and cinnamon to a boil in a small sauce pan, stirring constantly to prevent sugar from burning. Turn off the heat and add almonds. Toss to coat. Remove almonds with a slotted spoon and spread onto a greased baking sheet. Bake for 20 minutes, basting almonds with reserved syrup every 5-8 minutes (or at least twice total). Remove from oven and allow to cool before eating.  Add to salad recipe (above) or simply place into a bowl for snacking! Note: These would make great holiday gifts if packaged in small mason jars and tied with a ribbon.