Fall Harvest Salad with Cider Vinaigrette

Total Time
20 min
20 min
0 min
This salad has a lovely balance of flavors and textures. Add grilled chicken to make it a main dish.


maple syrup

1 Tbsp

apple cider

1 Tbsp

apple cider vinegar

1 Tbsp

Dijon Mustard

1 tsp

kosher salt

1 tsp

black pepper

¼ tsp, freshly ground

olive oil

2 Tbsp

uncooked shallot(s)

3 Tbsp, chopped

mixed greens

6 cup(s), or baby arugula

uncooked radicchio

6 cup(s), thinly sliced

fresh apple(s)

3 medium, Honeycrisp, thinly sliced into matchsticks

uncooked celery

½ cup(s), thinly sliced

chopped pecans

cup(s), toasted

blue cheese

cup(s), 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.
  4. Serving size: 2 cups salad mixture and 1 Tbsp vinaigrette

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