Apple Pecan Fall Harvest Salad

• 4 cups mixed greens
• 2 crisp apples, diced
• 1/2 cup toasted pecans
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Steps

1. 1 In a large bowl, toss together mixed greens, diced apples, toasted pecans, and dried cranberries.
2. 2 In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
3. 3 Pour the vinaigrette over the salad and toss to coat.
4. 4 Top with crumbled goat cheese if desired.
5. 5 Serve immediately and enjoy!

Equipment

• Large mixing bowl
• Whisk
• Cutting board and knife

Variations

• Add grilled chicken or shrimp for a protein boost.
• Use walnuts instead of pecans for a different flavor profile.

Substitutions

• Substitute goat cheese with feta for a tangier flavor.
• Use honey in place of maple syrup if preferred.

Pairings

• Grilled chicken breast
• Warm whole-grain bread
• A crisp autumn ale

Nutrition

Tips

• Toast the pecans in a dry skillet over medium heat for enhanced flavor.
• For a nut-free option, substitute pecans with sunflower seeds.

Storage

Store in an airtight container in the refrigerator for up to 1 day. Toss with dressing just before serving.

Freezing: This salad does not freeze well due to the texture of the greens and fruit.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve alongside warm bread for a satisfying lunch.

FAQ