Mixed Green Salad with Pickled Nectarines

1 c. apple cider vinegar

1 c. water

1/2 c. sugar

3/4 t. kosher salt

3 c. thinly sliced firm-ripe nectarines

1/4 c. extra-virgin olive oil

1 T. Dijon mustard

1 T. apple cider vinegar

1/4 t. kosher salt

1/8 t. black pepper

6 oz. spring mix salad greens

1/4 c. crumbled goat cheese

1/3 c. plain granola

Cook 1 c. apple cider vinegar, water, sugar, and 3/4 t. salt in a saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture comes to a boil. Remove from heat. Add nectarines. Let stand at least 30 minutes or up to 1 hour.

Reserve 1/4 c. pickling liquid in a small bowl, then drain nectarines and set aside.

Whisk together reserved pickling liquid, olive oil, Dijon mustard, 1 T. apple cider vinegar, 1/4 t. salt, and pepper in a small bowl.

In a large bowl, gently toss together spring mix greens, goat cheese, nectarines, and dressing. Sprinkle with granola.  

Serves 6.

Adapted from Southern Living magazine, June-July 2025, p. 14.

Lou's Granola

3/4 c. salted butter
1/2 c. canola oil
1 c. clover honey
2 t. vanilla
1 t. ground cinnamon
5-1/2 c. rolled oats
1/2 c. shredded sweetened coconut
3/4 c. chopped walnuts
2/3 c. sesame seeds
1/2 c. sunflower seeds
1/4 c. sliced almonds
1 c. raisins
Fresh berries, for serving

Preheat oven to 350 degrees and set racks in top and bottom thirds of the oven. Line two baking sheets with parchment paper or nonstick mats.

In a 3- or 4-quart pan over medium heat, melt the butter. Add the oil and honey, and stir. Remove from heat. Stir in vanilla and cinnamon, and whisk to combine.

In a large bowl, stir together all remaining ingredients except raisins and berries. Pour the butter mixture over the oat mixture and stir.

Divide the granola between the baking sheets and spread to an even thickness. Bake, stirring ever 5 minutes, until browned and fragrant, 25-30 minutes. Remove from oven and let cool on the baking sheets. Sprinkle with raisins, then store in a tightly sealed jar. Serve topped with fresh berries.

Makes about 3 quarts.

Adapted from Yankee magazine, May/June 2018, p. 58, from Lou's Restaurant and Bakery, Hanover, NH.    

Maple-Roasted Granola

4 c. old-fashioned rolled oats
1 c. unsalted raw cashews
1 c. sliced raw almonds
1/2 c. pine nuts
1 c. raw hulled pumpkin seeds
3/4 c. vegetable oil
1/2 c. maple syrup
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground cloves
1 c. dried cranberries
1 c. chopped dried papaya

Preheat the oven to 350 degrees with the rack in the middle position.

In a large bowl, mix together the oats, nuts, and pumpkin seeds. In a separate small bowl, mix together oil, maple syrup, salt, cinnamon, and cloves. Add to the oat mixture and stir well to coat.
Place on a baking sheet and bake for about 30 minutes, stirring 3 times, until golden.

Cool completely, then mix in the cranberries and papaya. Store in an airtight container.

This will keep for 1 month and is good as a cereal, topping, or snack. Use any kinds of nuts, seeds, and fruit you like.

Makes about 9 cups.

 Adapted from Sweet Paul Eat & Make, p. 37.

Pumpkin Spice Granola

2 c. rolled oats
1 c. pecans
1 c. raw unsalted pumpkin seeds
1/2 c. extra-virgin olive oil
1/2 c. honey
2 t. pumpkin pie spice
1/2 t. kosher salt
1 c. dried cranberries

Combine all ingredients except cranberries in a large bowl. Mix well and spread onto a rimmed baking sheet. Bake at 350 degrees for 30 minutes, stirring halfway. Cool completely on baking sheet, then mix in cranberries.

Makes 5 cups.

Adapted from Family Circle magazine, Sept. 2016, p. 95.

Applesauce Granola

3 c. old-fashioned rolled oats
1 c. chopped raw cashews
2/3 c. unsweetened applesauce
1/4 c. sesame seeds
1/4 c. packed light brown sugar
1/2 stick unsalted butter, melted
1-1/2 t. ground ginger
1/2 t. fine salt
1/2 c. chopped dried pineapple chunks
Yogurt and chopped apple, for serving

Heat oven to 275 degrees. Combine the oats, cashews, applesauce, sesame seeds, brown sugar, butter, ginger, and salt in a large bowl. Transfer to a rimmed baking sheet. Bake, tossing twice, until golden brown, 55-60 minutes; cool. Stir in the pineapple. Store at room temperature for up to 2 days, or freeze for up to 2 weeks. Serve topped with yogurt and apple.

Serves 8.

RealSimple magazine, Dec. 2013, p. 208. 

Maple Granola

1/4 cup vegetable oil
2/3 cup grade A dark-amber maple syrup
1/4 cup sesame seeds
1/2 cup shredded unsweetened coconut
3-1/2 cups rolled oats
1/2 cup whole almonds, coarsely chopped
1 cup mixed raisins, dried cranberries, and/or cherries

Heat oven to 225 degrees. In a large bowl, combine oil, maple syrup, sesame seeds, coconut, oats, and almonds. Spread on a rimmed baking sheet lined with aluminum foil. Bake until golden-brown, about 1-1/2 hours; stir mixture so that it toasts evenly. Transfer warm toasted granola to a large bowl. Stir in dried fruits and let cool. Store in a tightly sealed container at room temperature.

Yields 8 cups.

From Yankee magazine, Nov./Dec. 2010, p. 94.