We hope you enjoy this recipe series and look forward to seeing pictures of your own fall harvests using fall’s finest bounty. Be sure to tag us@PappyandCo or with #PappyandCo so we can spread the word about what our fans are cooking in the kitchen.

Part 2: Salad and Sides

Just like the trees, our plates are piling high with greens and golds, oranges and browns as fall’s harvest brings some of my most favorite produce like rainbow carrots, persimmons, apples and pears. Keeping it simple, so these fruits and vegetables can be the star of the menu is key. So with just a hint of ourBourbon Barrel-Aged Pure Maple Syrup to sweeten the carrots and dressing, everything else is just a showcase of fall’s finest.

Fall Salad With Maple Balsamic Dressing:

Ingredients for Salad:

• Greens of your choice
• Red pears, thinly sliced with skin on
• Walnuts
• Goat cheese crumbles

Ingredients for Dressing:

• 2 TBSP balsamic vinegar
• 1 tsp dijon mustard
• 1.5 tspBourbon Barrel-Aged Pure Maple Syrup
• 2 TBSP high quality olive oil
• Salt and pepper to taste

Directions: 

Whisk all dressing ingredients together and drizzle over salad ingredients in a large salad bowl.

Rainbow Maple Roasted Carrots With Burrata:

Ingredients:

• 2 lb. medium rainbow carrots, cleaned and lightly peeled, keep tops on
• 6 TBSP butter
• 1/3 cup ofBourbon Barrel-Aged Pure Maple Syrup
• 2 TSP flaky sea salt
• 8 ounces of fresh burrata (you can use goat cheese if burrata is not available)
• Fresh parsley

Directions:

1. Preheat the oven to 400 degrees.
2. Wash and scrub carrots to remove dirt. Peeling them is optional, we peeled them a bit but prefer the rustic look with a bit of skin left on. We also trimmed the tops to make them a bit more manageable on the cookie tray but kept a bit of the green for aesthetics.
3. Transfer carrots to a foil lined baking sheet one one layer, do not overcrowd them. You can always use two cookie sheets if needed.
4. Dot carrots with pads of butter and drizzle maple syrup. Season with salt and pepper and lightly toss them so carrots are evenly covered with syrup and butter.
5. Roast at 400 degrees for about 30 minutes. We prefer our carrots al dente and not overcooked, you can pierce them with a fork to test for preferred doneness.
6. Remove carrots and place on a serving platter. We used our new favoriteHand Forged Oval Roaster from Smithey as the serving platter. 
7. Top with cheese and sprinkle parsley on top. Serve warm.