Fall harvest salad with cider vinaigrette
7
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
0.25 tsp
Olive oil
2 Tbsp
Shallot(s)
3 Tbsp, chopped
Mixed greens
6 cup(s)
Radicchio
6 cup(s), shredded
Fresh apple(s)
3 medium
Celery
0.5 cup(s), chopped
Chopped pecans
0.333 cup(s)
Blue cheese
0.333 cup(s), crumbled, not packed
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.