Fall harvest salad with cider vinaigrette
5
Points®
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
6
Difficulty
Easy
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.
Ingredients
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
Shallot
3 Tbsp, chopped, chopped
Mixed greens
6 cup(s), or baby arugula
Radicchio
6 cup(s), shredded, thinly sliced
Apple
3 medium, Honeycrisp, thinly sliced into matchsticks
Celery
½ cup(s), chopped, thinly sliced
Chopped pecans
⅓ cup(s), toasted
Blue cheese
⅓ cup(s), crumbled, not packed, crumbled
