Description
A vibrant fall salad featuring crisp apples, crunchy toasted pecans, creamy goat cheese, dried cranberries, and a zesty apple cider vinaigrette.
Ingredients
6 cups mixed greens (such as arugula, baby spinach, or spring mix)
2 medium apples (Honeycrisp or Fuji), thinly sliced
1/2 cup pecans, toasted and chopped
1/3 cup dried cranberries
1/4 cup goat cheese or feta, crumbled
Optional: thinly sliced red onions for an extra zing
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup or honey
1/3 cup extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Instructions
Step 1: Prepare the Pecans. Preheat your oven to 350°F (175°C) or toast them in a dry skillet over medium heat until fragrant and lightly golden. Be careful not to burn them. Once cooled, chop roughly.
Step 2: Whisk the Vinaigrette. In a small bowl, combine apple cider vinegar, Dijon mustard, maple syrup (or honey), salt, and freshly ground black pepper. Slowly whisk in the extra virgin olive oil until the dressing is emulsified and well combined.
Step 3: Assemble the Salad Base. In a large serving bowl, gently combine the mixed greens, thinly sliced apples, toasted and chopped pecans, and dried cranberries.
Step 4: Add the Cheese. Sprinkle the crumbled goat cheese (or feta) over the salad mixture. If using, add thinly sliced red onions.
Step 5: Dress and Serve. Just before serving, drizzle the tangy apple cider vinaigrette over the salad. Toss gently to ensure all ingredients are lightly coated. Serve immediately and enjoy!
Notes
For best results, use firm, sweet-tart apples like Honeycrisp or Fuji. Dress the salad just before serving to keep the greens crisp.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg
