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Best Cozy Fall Harvest Salad with Apple Cider Vinaigrette

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This cozy fall harvest salad with apple cider vinaigrette is a quick and easy 20-minute meal that tastes like October. Packed with crisp apples, crunchy pecans, creamy goat cheese, and a bright tangy dressing, it’s perfect for weeknight dinners or holiday gatherings.

Ingredients

  • Mixed greens (6 cups / 180g)
  • Honeycrisp apples (2 medium, thinly sliced)
  • Dried cranberries (1/3 cup / 40g)
  • Pecans (1/2 cup / 60g, roughly chopped)
  • Goat cheese (1/2 cup / 75g, crumbled)
  • Red onion (1/4 small, very thinly sliced)
  • Pomegranate arils (1/2 cup / 85g, optional)
  • Apple cider (1/4 cup / 60ml)
  • Apple cider vinegar (2 tablespoons / 30ml)
  • Dijon mustard (1 teaspoon)
  • Honey (1 tablespoon / 15ml)
  • Extra-virgin olive oil (1/3 cup / 80ml)
  • Shallot (1 small, finely minced)
  • Salt and black pepper (to taste)

Instructions

  1. Toast the pecans: Place the chopped pecans in a dry skillet over medium heat. Shake the pan every 30 seconds until fragrant and darkened, about 4-5 minutes. Pour onto a plate immediately to cool.
  2. Make the vinaigrette: In a mason jar or small bowl, combine apple cider, apple cider vinegar, Dijon mustard, honey, minced shallot, salt, and pepper. Shake or whisk while slowly drizzling in olive oil until thick and creamy. Adjust seasoning to taste.
  3. Prep the apples: Core the apples and slice into thin half-moons, about 1/8-inch thick. Toss with a squeeze of lemon juice if not serving immediately to prevent browning.
  4. Slice the red onion: Cut the onion into paper-thin half-rings. Soak in cold water for 10 minutes to mellow sharpness if desired, then drain and pat dry.
  5. Assemble the salad: Place mixed greens in a large salad bowl. Add half of the sliced apples, dried cranberries, toasted pecans, crumbled goat cheese, and red onion slices.
  6. Dress and toss: Shake or whisk the vinaigrette again, then drizzle about 3/4 of it over the salad. Gently toss with tongs until evenly coated. Let rest for 60 seconds.
  7. Finish and serve: Top with remaining apples, cranberries, pecans, goat cheese, and pomegranate arils if using. Drizzle remaining dressing over the top or serve on the side. Serve immediately.

Notes

Don’t overdress the salad—start with half the dressing and add more if needed. Toast pecans in a dry pan for best flavor. Slice apples just before serving to prevent browning. Let dressed greens rest for one minute before serving to meld flavors. For a vegan version, swap honey for maple syrup and omit cheese. The vinaigrette keeps in the fridge for up to a week.

Nutrition

Keywords: fall harvest salad, apple cider vinaigrette, cozy salad, autumn salad, harvest salad, apple salad, goat cheese salad, pecan salad, easy salad recipe, gluten-free salad, vegetarian salad

Find it online: https://ovenmila.com/best-cozy-fall-harvest-salad-with-apple-cider-vinaigrette/