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A Piece of Europe in Portland’s West End: Chaval and The Salad
Portland’s West End is a beautiful neighborhood. It’s a little quieter than downtown, with gorgeous old houses and a calm, lived in feel. It was on a walk through these streets that I found Chaval. It was tucked onto a corner, looking like the perfect neighborhood spot, the kind of place you’d be lucky to have a block from your house.
It had this beautiful patio and a warm, inviting glow. It felt like it had been there forever, a real cornerstone of the neighborhood. It looked like a little piece of Europe had been gently placed on a corner in Maine.
Inside, that feeling continued. It was cozy and lively, with a beautiful bar and a mix of happy conversations filling the air. It felt special, but not in a stuffy way. It was just comfortable. I learned that Chaval is the creation of a husband and wife team of chefs, Damian and Ilma. They already had another beloved restaurant in town and wanted to create something new, a place that felt like a classic Spanish and French brasserie.
The name Chaval is a Spanish slang word that means ‘kid,’ which gives you a sense of the fun, relaxed spirit they were going for. It’s a place that’s serious about food but doesn’t take itself too seriously. They wanted to create a neighborhood hangout, a spot where people could come for a glass of wine and a snack or a full, wonderful meal. You can feel that personal touch, that desire to create a community, in every detail.
The menu was a beautiful mix of Spanish and French flavors, but what really caught my eye was the Autumn Salad. It just sounded so perfect for a cool evening in Maine.
When it came out, it was a work of art. It was a gorgeous pile of dark leafy greens, dotted with chunks of roasted butternut squash, thin slices of crisp apple, and crumbled goat cheese. It was all tossed in a light vinaigrette and topped with a sprinkle of crunchy, toasted walnuts. It looked like autumn in a bowl.
And the taste was just incredible. You got the earthy sweetness from the roasted squash, the bright, crisp snap from the apple, and the creamy tang from the goat cheese. The walnuts added this perfect, nutty crunch. Every bite was a little different, a perfect combination of fall flavors. It was so much more than just a salad. It was a celebration of the season, a dish that was simple but so thoughtfully put together.
Chaval was a beautiful find. It’s a place with a lot of heart, a little love letter to European brasserie culture, right in the heart of a Portland neighborhood. It’s a reminder that sometimes the most memorable meals are the ones that feel like you’ve been welcomed into someone’s home.
Building My Own Bowl of Autumn
That salad from Chaval was just perfect, and I kept thinking about it when the leaves started to turn back home. It felt like the kind of dish you shouldn’t have to wait for another vacation to enjoy. So, I decided to build my own version.
My mission started with a butternut squash. I chopped it up into little bite sized cubes, tossed them with some olive oil and a sprinkle of salt, and roasted them in a hot oven until they were tender and a little caramelized around the edges. While that was happening, I threw some walnuts on a little tray and toasted them in the oven for just a few minutes until they smelled nutty and amazing.
For the dressing, I kept it super simple. I put a spoonful of dijon mustard in the bottom of a jar, then added some apple cider vinegar and a drizzle of maple syrup. I put the lid on and gave it a good shake, then opened it up and slowly whisked in some olive oil until it all came together. A little salt and pepper, and that was it.
Now for the assembly. I got out a big bowl and filled it with a mix of dark, sturdy greens. I threw in my roasted squash, which had cooled down a bit, and a handful of the toasted walnuts. I grabbed a crisp honeycrisp apple and sliced it up real thin, adding the slices to the bowl. The final, crucial touch was a good amount of crumbled goat cheese, which adds that perfect creamy tang.
I poured my simple vinaigrette over everything and tossed it all gently with my hands. Piling it high on a plate, it just looked so vibrant and beautiful. I took a bite, and all those amazing fall flavors were there. The sweet squash, the crisp apple, the tangy cheese, the crunchy nuts. It wasn’t Chaval, but it was my own perfect bowl of autumn, and it was pretty darn close.
Chef’s Notes: Fall Veggie Salad
• Char vegetables for depth and contrast – Searing carrots, zucchini, and broccoli over high heat triggers Maillard browning, adding smoky complexity and visual appeal. Each batch takes ~3–4 minutes for optimal caramelization.
• Toss while warm for flavor melding – Mixing warm charred veggies with fresh ingredients like tomatoes and basil allows juices to mingle and herbs to soften slightly, enhancing cohesion and aroma.
• Bloom saffron in vinegar for potency – Soaking saffron threads in acid for 2 minutes extracts color and aroma efficiently. This step amplifies the vinaigrette’s golden hue and floral depth.
• Emulsify dressing for cling and balance – Whisking oil slowly into the vinegar-mustard base creates a stable emulsion that coats vegetables evenly. Shallots add sweet-sharp contrast and texture.
• Use diagonal cuts for visual rhythm – Bias-cut scallions and cucumbers add angular contrast to the round tomatoes and florets, making the salad more dynamic and inviting.
• Serve at room temperature for peak flavor – Cold dulls aromatic notes and texture. Let the salad rest briefly before serving to allow flavors to bloom.
• Add crunch with toasted seeds or nuts – Pepitas, pine nuts, or almonds offer texture contrast and nutritional boost. Toasting enhances flavor and aroma.
• Prep ahead for ease – Peel and store carrots in cold water up to 24 hours ahead. Dressing can be made 2 days in advance and refrigerated.
Fall Veggie Salad
Imagine a plate bursting with charred rainbow carrots, zucchini, and broccoli, tossed alongside juicy tomatoes, crisp cucumber, briny olives, and fresh basil—then drizzled with a golden saffron vinaigrette! This Fall Veggie Salad is the ultimate showstopper for your next dinner party or family meal. Easy to whip up yet layered with vibrant textures and flavors, it’s a celebration of seasonal produce and simple cooking.
4
servings25
minutes15
minutes210
kcal40
minutesKeep the screen of your device on
Ingredients
- Vegetables
8 pieces rainbow carrots, tops removed, scrubbed and peeled
1 medium zucchini, sliced into 1/4-inch rounds
6 stalks broccoli, halved lengthwise
1 cup halved cherry tomatoes
3 pieces scallions, trimmed and cut on the bias
2 pieces deseeded and diced plum tomatoes
1/3 cup pitted black olives, sliced
1/2 English cucumber seeds scooped out, sliced diagonally
2 tbsp torn basil leaves
1 tbsp extra-virgin olive oil
Salt and freshly ground pepper to taste
- Saffron Dressing
1 tbsp apple cider vinegar
1/3 tsp Dijon mustard
Pinch saffron threads
3/4 tsp granulated sugar
2 1/2 tbsp extra-virgin olive oil
1 small shallot, minced fine
- Alternative Ingredients
Zucchini → yellow summer squash
Broccoli stalks → asparagus spears
Cherry tomatoes → grape tomatoes
Black olives → capers for briny punch
English cucumber → Persian cucumber or zucchini ribbons
Apple cider vinegar → fresh lemon juice
Dijon mustard → whole-grain mustard
Extra-virgin olive oil → avocado oil or grapeseed oil
Saffron threads → turmeric for color, milder flavor
Granulated sugar → honey or maple syrup
Shallot → red onion or green onion whites
Directions
- Char Vegetables – Preheat a nonstick pan over medium-high heat (about 3–4 minutes). In a large bowl, toss carrots, zucchini, and broccoli with olive oil, salt, and pepper until each piece is lightly coated. Add veggies in a single layer without crowding; let them sear and develop char marks for 3–4 minutes per batch. (Optional: splash 1–2 tbsp water to steam thicker stalks.)
- Toss Salad Base – Return all seared vegetables to the mixing bowl and immediately add cherry tomatoes, scallions, diced plum tomatoes, olives, cucumber, and basil. Gently fold the mix to combine while still warm, allowing the basil to wilt slightly for flavor harmony. Let it rest for 2 minutes so juices mingle.
- Whisk Saffron Dressing – In a small bowl, sprinkle saffron threads over apple cider vinegar to bloom the color and aroma (about 2 minutes). Whisk in Dijon mustard and sugar until dissolved, then stream in olive oil in a thin steady flow to emulsify the dressing. Stir in minced shallot to add sweet-sharp balance to the sauce.
- Dress Serve – Drizzle the saffron vinaigrette over the vegetable mixture, tossing gently to coat every piece (about 1 minute). Taste and adjust seasoning with salt or pepper as needed. Serve at room temperature for peak flavor; refrigerate any leftovers promptly. (Optional: sprinkle toasted pine nuts or almonds for extra crunch.)
Equipment
- Mixing Bowls
- Nonstick Pan
Notes
- To save time, prepare and peel the carrots up to a day in advance; store them submerged in cold water.
- Pair this salad with grilled fish, roasted chicken, or a simple grain bowl for a complete meal.
- For extra texture, stir in toasted walnuts or pepitas just before serving.
- If saffron is pricey, soak a few strands in warm water or vinegar to stretch the flavor further.
Nutrition Facts
- Serving Size: 1g
- Calories: 210kcal
- Fat: 15g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 500mg
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 8g
- Protein: 4g
- Vitamin A: 7000IU
- Vitamin C: 70mg
- Calcium: 60mg
- Iron: 1.5mg
FAQs: Fall Veggie Salad
Can I roast the vegetables instead of pan-charring them?
Yes, and it’s a lovely way to deepen the flavors. Chaval often roasts their fall veggies in a hot oven at 425°F to bring out their natural sweetness. Whether pan-seared or roasted, the end result still has that signature Chaval balance of smokiness, brightness, and tender-crisp texture.
Can I prepare the dressing ahead of time?
Yes! The saffron vinaigrette can be whisked up to two days in advance and stored in the fridge. At Chaval, the kitchen often makes it early to let the saffron fully bloom and deepen in flavor. When ready to serve, just whisk or shake it again to revive that silky Chaval texture.
What are the best vegetables to use if I can’t find all the listed ones?
Don’t worry—Chaval celebrates flexibility in seasonal cooking. Substitute asparagus for broccoli or use yellow squash in place of zucchini. The idea is to keep the mix colorful, fresh, and balanced, just like the fall-inspired creations that Chaval brings to the table every week.
Is there a way to make this salad heartier for a main course?
Absolutely. At Chaval, this salad often becomes a full meal with the addition of grilled shrimp, lentils, or quinoa. The saffron vinaigrette pairs beautifully with proteins, transforming this light side into a satisfying entrée that still feels like a signature Chaval dish.
What’s the best way to enhance the saffron flavor?
Chaval’s culinary team swears by blooming the saffron threads in warm vinegar for a couple of minutes before whisking. This simple step releases the spice’s golden hue and earthy aroma, creating that signature Chaval vinaigrette glow you’ll recognize instantly.
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