Embrace the crisp flavors of autumn with a dish that's as beautiful as it is delicious: our Vibrant Fall Harvest Salad with Apple Cider Vinaigrette. This recipe is your secret weapon for a healthy, satisfying meal that captures the essence of the season in under 20 minutes! Forget complicated cooking – this salad is all about fresh, wholesome ingredients coming together in a symphony of textures and tastes.
Perfect for a quick lunch or a stunning side dish, this salad combines crunchy elements like toasted pecans and thinly sliced Brussels sprouts with the sweetness of apples and dried cranberries, all brought to life by a tangy, homemade apple cider vinaigrette. Get ready to make this your new go-to fall favorite!
Why This Autumn Salad Will Be Your New Obsession
Beyond its striking appearance, this Fall Harvest Salad offers a myriad of reasons to fall in love:
- Speedy Preparation: From start to finish, you're looking at less than 20 minutes. Ideal for busy weeknights!
- Flavorful & Fresh: Every bite bursts with the best of fall produce, perfectly balanced.
- Texture Extravaganza: Enjoy the satisfying crunch of nuts and apples, the chewiness of cranberries, and the creamy tang of feta.
- Nutrient-Packed: A wholesome way to enjoy your vegetables and fruits, making healthy eating a delight.
- Incredibly Versatile: Easy to customize with your favorite additions or dietary preferences.
The Star Ingredients for Your Harvest Salad
Crafting this vibrant salad begins with selecting the freshest seasonal produce. Here’s what you’ll need:
For the Salad Base & Toppings:
- 1 cup pecans: Toasted for a rich, nutty depth.
- 8 cups (about 1 lb) Brussels sprouts: Thinly sliced for a tender, integrated texture.
- 5 oz spring mix or mixed greens: A fresh, tender base.
- 2 medium crisp apples: Such as Honeycrisp or Fuji, cored and thinly sliced, adding sweet crunch.
- 1/2 cup dried cranberries: For a delightful tart and chewy contrast.
- 1/2 cup pomegranate seeds: Offering bursts of juicy, sweet-tart flavor and vibrant color.
- 1/2 cup crumbled feta cheese: A creamy, salty component that ties everything together.
For the Bright Apple Cider Vinaigrette:
- 1/4 cup apple cider: Provides a natural sweetness and apple essence.
- 1/4 cup apple cider vinegar: The tangy heart of our dressing.
- 2 tablespoons maple syrup: A touch of autumnal sweetness.
- 1 teaspoon Dijon mustard: For emulsification and a subtle zing.
- 1/2 teaspoon salt: Or to taste.
- 1/4 teaspoon black pepper: Freshly ground, or to taste.
- 1/2 cup extra virgin olive oil: The key to a rich, smooth vinaigrette. For essential tips for perfect salad dressings, check out this guide from Food Network.
Crafting Your Autumn Masterpiece: Step-by-Step Instructions
Follow these simple steps to assemble your stunning Fall Harvest Salad:
- Step 1: Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a small baking sheet. Toast them for 7-10 minutes, or until they are golden brown and fragrant. Watch them carefully to prevent burning. Set them aside to cool completely.
- Step 2: Thinly slice the Brussels sprouts. You can use a mandolin, a food processor with a slicing attachment, or a sharp knife. Aim for uniform, fine slices.
- Step 3: In a large mixing bowl, combine the thinly sliced Brussels sprouts with the spring mix. Add the sliced apples, dried cranberries, pomegranate seeds, the cooled toasted pecans, and the crumbled feta cheese.
- Step 4: Prepare the Apple Cider Vinaigrette: In a medium bowl or glass measuring cup, whisk together the apple cider, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until fully combined.
- Step 5: While continuously whisking, slowly stream in the olive oil until the dressing emulsifies and thickens. It should become creamy and well blended.
- Step 6: Just before serving, drizzle the homemade apple cider vinaigrette over the salad ingredients. Toss gently to ensure all components are lightly coated. Serve immediately and enjoy the fresh flavors!
Expert Tips for a Perfect Fall Harvest Salad
Choosing Your Apples Wisely
The type of apple you choose can make a big difference! Opt for varieties that are crisp and hold their shape well, even when sliced thin. Honeycrisp and Fuji are fantastic for their sweetness and crunch, while a Granny Smith can add a pleasant tartness that cuts through the richness of other ingredients. If you're looking for another fantastic apple-infused salad, try our Delightful Apple Arugula Salad with Maple Pecans: A Refreshing Recipe.
The Art of Toasting Nuts
Don't skip toasting your pecans! This simple step unlocks a deeper, more aromatic flavor that truly elevates the salad. Be vigilant, as nuts can go from perfectly toasted to burnt in moments. A dry skillet over medium heat, stirring frequently, is another excellent method if you prefer not to use the oven.
Vinaigrette Versatility
The apple cider vinaigrette recipe makes about 1 cup. You might not need all of it, depending on your preference. Start with half, toss, and add more if desired. Any leftover dressing can be stored in an airtight container in the refrigerator for up to a week. Give it a good shake before each use!
Variations & Serving Suggestions
This Fall Harvest Salad is wonderfully adaptable. To transform it into a more substantial main course, add grilled chicken, roasted turkey, or even pan-seared salmon. For a vegetarian protein boost, a handful of roasted chickpeas or a sprinkle of toasted pumpkin seeds would be delicious. Swap out feta for creamy goat cheese or crumbled blue cheese for a different tangy note.
Consider serving this beautiful salad as a festive side for holiday gatherings like Thanksgiving, or as a vibrant, light main course on any autumn evening. If you're looking for more apple cider goodness beyond this salad, you might love our Apple Cider Cookies: Your New Favorite Fall Treat in Just 30 Minutes!
We hope you enjoy bringing the lively spirit of fall to your table with this easy and flavorful harvest salad!
FAQs
What are the best apples to use in a fall harvest salad?
Crisp, sweet, and slightly tart apples like Honeycrisp, Fuji, Gala, or even Granny Smith offer the best texture and flavor contrast in this salad.
Can I make this harvest salad ahead of time?
You can prepare components like the toasted pecans, sliced Brussels sprouts, and vinaigrette in advance. Keep them separate and combine everything just before serving for optimal freshness. Toss apples with a little lemon juice to prevent browning if slicing them ahead.
How can I make this salad a more substantial meal?
To turn this into a heartier meal, consider adding grilled chicken, roasted turkey, pan-seared salmon, or a handful of roasted chickpeas for a delicious protein boost.
What's the best way to toast pecans for this recipe?
Toasting pecans enhances their nutty flavor significantly. You can toast them in a preheated oven at 350u00b0F (175u00b0C) for 7-10 minutes, or in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and golden.
Vibrant Fall Harvest Salad with Apple Cider Vinaigrette
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshingly crisp autumn salad featuring crunchy Brussels sprouts, sweet apples, toasted pecans, dried cranberries, and creamy feta, all tossed in a bright homemade apple cider vinaigrette. Ready in just 20 minutes!
Ingredients
1 cup pecans
8 cups (about 1 lb) Brussels sprouts, thinly sliced
5 oz spring mix or mixed greens
2 medium crisp apples, cored and thinly sliced
1/2 cup dried cranberries
1/2 cup pomegranate seeds
1/2 cup crumbled feta cheese
1/4 cup apple cider
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil
Instructions
Step 1: Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a small baking sheet. Toast them for 7-10 minutes, or until they are golden brown and fragrant. Watch them carefully to prevent burning. Set them aside to cool completely.
Step 2: Thinly slice the Brussels sprouts. You can use a mandolin, a food processor with a slicing attachment, or a sharp knife. Aim for uniform, fine slices.
Step 3: In a large mixing bowl, combine the thinly sliced Brussels sprouts with the spring mix. Add the sliced apples, dried cranberries, pomegranate seeds, the cooled toasted pecans, and the crumbled feta cheese.
Step 4: Prepare the Apple Cider Vinaigrette: In a medium bowl or glass measuring cup, whisk together the apple cider, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until fully combined.
Step 5: While continuously whisking, slowly stream in the olive oil until the dressing emulsifies and thickens. It should become creamy and well blended.
Step 6: Just before serving, drizzle the homemade apple cider vinaigrette over the salad ingredients. Toss gently to ensure all components are lightly coated. Serve immediately and enjoy the fresh flavors!
Notes
For best results, use a mix of sweet and tart apples like Honeycrisp and Granny Smith. Toasting the pecans is crucial for deep flavor. The dressing can be made ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Method: Tossing, Whisking, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 280 kcal
- Sugar: 20g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 15mg
