Apple Cheddar and Toasted Pecan Harvest Salad

• 4 cups mixed greens
• 1 crisp apple, diced
• 1/2 cup crumbled sharp cheddar cheese
• 1/3 cup toasted pecans
• 1/4 cup dried cranberries
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Steps

1. 1 Toast pecans in a small pan over medium heat for 3-5 minutes until fragrant.
2. 2 In a large bowl, combine mixed greens, diced apple, crumbled cheddar, dried cranberries, and toasted pecans.
3. 3 Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
4. 4 Pour dressing over salad and toss to coat.
5. 5 Serve immediately and enjoy!

Equipment

• Large bowl
• Whisk
• Cutting board
• Knife

Variations

• Substitute walnuts for pecans.
• Add blue cheese crumbles for a tangy twist.

Substitutions

• Use feta cheese for a dairy alternative.
• Replace apple cider vinegar with red wine vinegar if needed.

Pairings

• Grilled chicken
• Warm quinoa pilaf
• Rustic bread

Nutrition

Tips

• For extra crunch, add a handful of toasted pumpkin seeds.
• Use a mix of red and green leaf lettuce for a pretty presentation.

Storage

Store in an airtight container in the fridge for up to 2 days. Dress just before serving.

Freezing: Does not freeze well due to the texture of the greens and cheese.

Serving Suggestions

• Pair with a crusty baguette and a glass of Chardonnay.
• Add grilled chicken for a heartier meal.

FAQ