Daily menu, November 11: crisp apple salad, hearty chicken stew and chocolate-stuffed pears

Wednesday 11 November 2026 15:00 - Juliette Hess
Daily menu, November 11: crisp apple salad, hearty chicken stew and chocolate-stuffed pears

This daily menu for November 11 brings together the bright flavors of fall and the comfort of a warming main course. It opens with tender green lettuce, crisp Honeycrisp apple, jewel-like pomegranate seeds and candied walnuts, creating a lively mix of sweet, tart and savory notes. A honey-and-cider vinaigrette and crumbled blue cheese add richness without losing the salad’s fresh character.

For the centerpiece, chicken, sweet potato and barley stew turns familiar ingredients into a satisfying bowl, with onion, celery, garlic and a trio of fragrant herbs building flavor around the broth. Barley gives the stew a hearty texture, while sweet potato brings gentle sweetness—a natural contrast to the crisp starter.

Dessert keeps the menu seasonal and comforting with chocolate-stuffed pears. Wrapped in puff pastry, the fruit holds a soft chocolate center and offers a golden, crunchy finish to the meal. Together, these three recipes make a balanced fall lunch or dinner, moving from fresh and fruity to savory and warming, then ending with an indulgent sweet. Use the recipe notes and grouped shopping list below to plan the menu and prepare each course.

Green lettuce with apples, candied walnuts and pomegranate seeds

This fall salad brings crisp and tender textures together in a colorful starter. Green leaf, butter or Boston lettuce is gently torn and topped with thinly sliced Honeycrisp apple, pomegranate seeds and crumbled blue cheese. A cider vinegar, honey, shallot and Dijon vinaigrette adds sweet-tangy flavor, while candied walnuts contribute a crunchy finish. The combination makes a refreshing beginning before the heartier stew, with fruit and cheese giving the greens plenty of character. Make the walnuts at home with sugar or light brown sugar, or use a store-bought version.
Green lettuce with apples, candied walnuts and pomegranate seedsRecipe Green lettuce with apples, candied walnuts and pomegranate seeds

Delicious Honeycrisp apples, candied walnuts and pomegranate seeds make this a fabulous fall salad. This recipe is adapted from The Dandelion, a restaurant in Philadelphia

Chicken, sweet potato and barley stew

A comforting main dish, this chicken, sweet potato and barley stew combines chicken breast and cubed sweet potato with barley in a savory chicken-broth base. Onion, celery and garlic start the flavor foundation, while dried thyme, sage and rosemary bring an aromatic, autumnal note. The barley makes the stew especially hearty, and sweet potato adds a gentle contrast to the herbs and broth. It follows the crisp, fruity salad with a warm and satisfying centerpiece. Gather and chop the vegetables, then prepare the chicken as directed by the recipe.
Chicken, sweet potato, and barley stewRecipe Chicken, sweet potato, and barley stew

In a large pot, heat two tablespoons of the oil over medium heat.

Chocolate stuffed pears - video recipe!

Finish the menu with pears filled with chocolate spread and wrapped in puff pastry. The fruit’s sweetness and soft texture pair with a rich chocolate center, while the pastry brings a crisp, golden contrast. With just pears, a sheet of puff pastry, chocolate spread and an egg in the ingredient list, this dessert offers an appealing finale after the savory stew. Choose a chocolate spread whose flavor you enjoy, and avoid overfilling so the pastry can turn crisp as it bakes. For the best texture, bake shortly before serving.
Chocolate stuffed pears - video recipe!Recipe Chocolate stuffed pears - video recipe!

When you have pears going bad, this is the recipe to try ! A melting chocolate core into this sweet fruit, wrapped in a crunchy puff pastry, and you have a dessert that no one will forget !

Frequently asked questions

Can I use a different lettuce in the salad?
Yes. The recipe lists green leaf, butter or Boston lettuce as options.

Can I use store-bought candied walnuts?
Yes. The recipe allows store-bought candied walnuts instead of making them with walnuts and sugar.

What gives the stew its herbal flavor?
Dried thyme, sage and rosemary season the chicken-broth base.

Which chocolate spread works well for the stuffed pears?
A high-quality spread, such as Nutella or a dark chocolate spread, is suggested for a rich chocolate flavor.

How can I help the pastry stay crisp?
Avoid overfilling the pears and bake the pastry until golden brown.

Can I prepare the stuffed pears ahead?
You can fill them in advance, but bake them just before serving for the best texture.

What can I serve with the chocolate-stuffed pears?
Vanilla ice cream, whipped cream or caramel sauce are suggested accompaniments.

Shopping list for the complete menu

Green lettuce with apples, candied walnuts and pomegranate seeds
  • 1 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon finely chopped shallot
  • 1 1/2 teaspoon Dijon mustard
  • 1/3 cup very mild olive oil
  • Kosher salt and fresh ground pepper to taste
  • 1 head green leaf, butter or Boston lettuce
  • 1 Honeycrisp apple
  • 1 cup pomegranate seeds (about 1 pomegranate)
  • 1/2 cup crumbled blue cheese
  • 1 small package chopped walnuts (about 2 ounces)
  • 1/3 cup sugar or light brown sugar
Chicken, sweet potato and barley stew
  • 1 medium onion
  • 3 stalks celery
  • 4 cloves garlic
  • Pinch of salt
  • 4 tablespoons olive oil
  • 6 cups chicken broth
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon pepper
  • 1 cup barley
  • 1.5 pounds boneless skinless chicken breasts
  • 1 pound sweet potatoes
Chocolate stuffed pears - video recipe!
  • 1 puff pastry sheet
  • 4 pears
  • Chocolate spread
  • 1 egg
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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