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Easy Fall Harvest Salad with Apples Pecans & Cider Vinaigrette

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A recreation of a beloved farm-to-table café salad, featuring crisp apples, maple-glazed pecans, creamy goat cheese, and a warm cinnamon-spiked cider vinaigrette. Perfect for cozy fall evenings or holiday gatherings.

Ingredients

Scale
  • 6 cups mixed salad greens (about 5 ounces)
  • 2 medium apples (about 300g), such as Honeycrisp or Fuji
  • 1 cup pecans (100g), roughly chopped
  • 1 tablespoon maple syrup (15ml)
  • 1/3 cup dried cranberries (40g)
  • 4 ounces goat cheese (115g), crumbled
  • 1/4 small red onion, thinly sliced (optional)
  • 1/2 cup apple cider (120ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 teaspoon Dijon mustard (5ml)
  • 1 tablespoon maple syrup (15ml)
  • 1/3 cup olive oil (80ml)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, freshly ground

Instructions

  1. Toast the pecans: Place chopped pecans in a dry small skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and slightly darkened. Immediately transfer to a small bowl and drizzle with 1 tablespoon maple syrup. Stir to coat, then set aside to cool.
  2. Make the warm cider vinaigrette: In a small saucepan, combine 1/2 cup apple cider, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk together, then place over medium heat. Bring to a gentle simmer, then reduce heat to low and cook for 3-4 minutes, whisking occasionally.
  3. Emulsify the dressing: Remove saucepan from heat. While whisking constantly, slowly drizzle in 1/3 cup olive oil. Keep whisking until smooth and slightly thickened. Taste and adjust seasoning. Set aside to cool slightly.
  4. Prep the apples: Wash and dry apples. Cut into quarters, remove cores, then slice each quarter into thin wedges about 1/4-inch thick. If prepping ahead, toss with a squeeze of lemon juice to prevent browning.
  5. Prep remaining ingredients: If using red onion, slice as thinly as possible. Crumble goat cheese if not pre-crumbled. Measure dried cranberries.
  6. Assemble the salad: Place 6 cups mixed greens in a large salad bowl. Add sliced apples, crumbled goat cheese, dried cranberries, and thinly sliced red onion (if using). Toss gently to distribute.
  7. Add warm dressing: Give dressing a quick whisk. Drizzle about 2/3 of the dressing over the salad. Toss gently but thoroughly until every leaf is lightly coated. Add more dressing if needed.
  8. Top with pecans and serve: Sprinkle maple-glazed pecans over the top. Serve immediately while dressing is warm and greens are crisp.

Notes

For best results, serve immediately after dressing. Keep dressing separate if serving at a gathering and toss just before serving. The dressing can be made ahead and stored in the fridge for up to a week. Reheat gently before using. For a vegan version, omit goat cheese or use plant-based feta. For nut-free, swap pecans for roasted pumpkin seeds.

Nutrition

Keywords: fall harvest salad, apple pecan salad, cider vinaigrette, autumn salad, Thanksgiving salad, easy fall salad

Find it online: https://lolaspoon.com/easy-fall-harvest-salad-with-apples-pecans-and-cider-vinaigrette/