Photo of Fall harvest salad with cider vinaigrette by WW

Fall harvest salad with cider vinaigrette

Total Time
20 min
20 min
0 min
This salad has a lovely balance of flavors and textures, but If blue cheese is too strong for your taste, swap in feta or goat cheese instead. Really any salty, earthy cheese will make a good match for the slightly sweet vinaigrette that is deepened by maple syrup to counter its bright, tart vinegar and Dijon mustard base. Thinly sliced red pears or halved red grapes would also be super tasty with the greens and crunch of fresh celery. Toasting the nuts helps enhance their flavor. To make this a main dish, add grilled chicken, salmon or pork.


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


3 Tbsp, chopped, chopped

Mixed greens

6 cup(s), or baby arugula


6 cup(s), shredded, thinly sliced


3 medium, Honeycrisp, thinly sliced into matchsticks


½ cup(s), chopped, thinly sliced

Chopped pecans

cup(s), toasted

Blue cheese

cup(s), crumbled, not packed, 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