Fall Harvest Salad with Apple Cider Vinaigrette
A vibrant and flavorful salad celebrating autumnal ingredients. Features crisp apples, crunchy pecans, sweet cranberries, and tangy feta, all enveloped in a bright, zesty apple cider vinaigrette. This dish is perfect as a stunning side or a light main course, capturing the essence of fall magic.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20
- Yield: 4-6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Salad:
6 cups mixed greens (such as spinach, arugula, or spring mix)
2 crisp apples (like Honeycrisp or Fuji), cored and thinly sliced
1/2 cup dried cranberries
1/2 cup pomegranate seeds
1/2 cup toasted pecans, roughly chopped
4 oz feta cheese, crumbled
For the Apple Cider Vinaigrette:
1/4 cup apple cider vinegar
1/4 cup olive oil
2 tablespoons apple cider or apple juice
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup (for vegan option)
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Instructions
Prepare the Vinaigrette:
In a small bowl or jar, whisk together apple cider vinegar, olive oil, apple cider/juice, Dijon mustard, honey/maple syrup, and minced garlic.
Season with salt and pepper to taste. Set aside.
Assemble the Salad:
In a large salad bowl, combine the mixed greens, sliced apples, dried cranberries, pomegranate seeds, and toasted pecans.
Add the crumbled feta cheese.
Dress and Serve:
Just before serving, drizzle the apple cider vinaigrette over the salad.
Toss gently to coat all ingredients evenly.
Serve immediately.
Notes
For a vegan version, use maple syrup instead of honey in the vinaigrette. Ensure pecans are toasted for maximum crunch and flavor. You can substitute walnuts for pecans. Other cheese options could include goat cheese or bleu cheese. For a heartier meal, add grilled chicken or roasted chickpeas. The salad is best assembled just before serving to maintain the crispness of the ingredients.