Fall Harvest Salad with Cider Vinaigrette

4 SmartPoints
Published October 12, 2017
 Prep Time: 0:20  Cook Time: 0  Serves: 6

This salad has a lovely balance of flavours and textures. Add grilled chicken to make it a main dish.


  • 1 Tbsp maple syrup
  • 1 Tbsp apple cider (fermented)
  • 1 Tbsp apple cider vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp kosher salt
  • 1⁄4 tsp black pepper, freshly ground
  • 2 Tbsp Olive oil
  • 3 Tbsp uncooked shallot(s), chopped
  • 6 cup(s) mixed greens
  • 6 cup(s) uncooked radicchio, thinly sliced
  • 3 medium fresh apple(s), Honeycrisp, thinly sliced into matchsticks
  • 1⁄2cup(s)uncooked celery, thinly sliced
  • 1⁄3cup(s)chopped pecans, toasted
  • 1⁄3cup(s)blue cheese, crumbled


  1. To make vinaigrette, in a medium bowl, whisk together maple syrup, apple cider, vinegar, mustard, salt and pepper; slowly drizzle in oil and continue whisking to blend. Stir shallots into dressing; set aside.
  2. In a large serving bowl, toss together greens, radicchio, apples and celery.
  3. When ready to serve, give vinaigrette a stir and toss with salad; serve garnished with pecans and blue cheese.

Serving size: 2 cups salad mixture and 1 Tbsp vinaigrette