Autumn Apple Cheddar and Pecan Salad

• 4 cups mixed salad 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 to taste
• Freshly ground black pepper to taste

Steps

1. 1 In a large bowl, combine mixed greens, diced apple, cheddar cheese, toasted pecans, and dried cranberries.
2. 2 Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
3. 3 Pour vinaigrette over salad and toss until well coated.
4. 4 Serve immediately and enjoy!

Equipment

• Large bowl
• Whisk

Variations

• Add grilled chicken breast for a protein boost.
• Substitute walnuts for pecans for a different texture.

Substitutions

• Use feta cheese for a tangy alternative to cheddar.
• Replace dried cranberries with pomegranate seeds for a burst of freshness.

Pairings

• Grilled chicken
• Warm crusty bread

Nutrition

Tips

• Toast pecans in a skillet over medium heat for 3-5 minutes until fragrant.
• For a creamier dressing, whisk in a teaspoon of plain yogurt.

Storage

Store in an airtight container in the refrigerator for up to 24 hours. Dress just before serving.

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

Serving Suggestions

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

FAQ