Autumn Salad By: Beer Bitty



Most salad recipes are silly. Why write down precise measurements when a precise measurement is almost never required? I prefer to follow a more simple approach - “top lettuce with a bunch of stuff that’s in season, goes together, and tastes good.” When you think about it, just about anything can be added to a bed of greens. And when it comes to measuring ingredients, well, when was the last time you measured out ¼ cup of croutons? That said, recipes provide a great concept to build on. There aren’t many measurements below as a way to encourage you to build on the recipe. Don’t like caramelized onions? Skip that ingredient. Prefer blue cheese to goat cheese? Swap them out. Love toasted pecans? Add a couple extra handfuls before serving. Utilize what’s in the fridge and pairs well with Fall flavors. Get creative with it and make what you like. There really are no limitations when it comes to the salad building world. Ingredients 1 medium butternut squash 2 red onions, sliced Goat cheese Toasted walnuts and/or pecans Spinach Grilled Steak or Pork, cubed (optional) 12 oz. of a Belgian candy forward dark ale ½ cup olive oil ¼ cup balsamic vinegar 2 tbs. high quality honey

Salt & pepper Steps Peel the butternut squash and chop into ½” cubes. Toss in olive oil, season with salt and pepper, and roast in a preheated 400F oven for 20-25 minutes, stirring after 10 minutes. Options: add thyme or toss in maple syrup before roasting . Set aside and allow to cool.









While the squash roasts, caramelize the onions. Heat 2 tbs. oil in large pan over medium heat; add the onions and cook, stirring occasionally, for 15 minutes. If the onions appear to be drying out or burning, reduce the heat to medium low. After 15 minutes, reduce the heat to low, add ¼ cup of the beer, and allow to simmer. Continue to cook over medium low heat for 30 minutes to an hour or so, stirring every few minutes to scrape up any brown bits that have collected at the bottom of the pan and prevent burning. Once the onions are nearly melting, season with salt and pepper and stir in a splash of balsamic vinegar. Patience is key when caramelizing onions. Make the dressing. In a small bowl, combine ¼ cup beer, ¼ cup vinegar, a pinch of salt and a few grinds of fresh black pepper. Whisk in 2 tbs. honey (or dark brown sugar) until dissolved. Slowly add oil, a few drops at a time, while whisking continuously. Note: if you have a mason jar on hand, add the ingredients to the jar and shake until well combined.



Toss the greens and pecans or walnuts with some of the dressing to lightly coat.





Place the greens in a large serving bowl, top with crumbled goat cheese, caramelized onions, and butternut squash. Serve alongside steak (pictured below) or a pork chop.