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Quick Autumn Harvest Salad with Easy Maple Cider Vinaigrette

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A quick and easy autumn salad with mixed greens, apples, dried cranberries, toasted pecans, and goat cheese, tossed in a tangy maple cider vinaigrette. Perfect for busy weeknights or last-minute gatherings.

Ingredients

Scale
  • 6 cups mixed salad greens (about 180g)
  • 2 medium apples, such as Honeycrisp or Fuji (about 300g), thinly sliced or cubed
  • ½ cup dried cranberries (60g)
  • ½ cup raw pecans (60g), toasted
  • ⅓ cup crumbled goat cheese (50g)
  • ¼ cup thinly sliced red onion (about 30g), optional
  • 3 tablespoons apple cider vinegar (45ml)
  • 2 tablespoons pure maple syrup (30ml)
  • 1 teaspoon Dijon mustard (5g)
  • ¼ cup extra virgin olive oil (60ml)
  • Salt and black pepper to taste
  • 1 small shallot, minced (about 1 tablespoon)

Instructions

  1. Toast the pecans: Place pecans in a dry skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and lightly golden. Remove from pan immediately and let cool on a plate.
  2. Make the dressing: In a small bowl or mason jar, combine apple cider vinegar, maple syrup, Dijon mustard, and minced shallot. Whisk or shake. Slowly drizzle in olive oil while whisking continuously to emulsify. Season with salt and pepper to taste.
  3. Prep the apples: Wash apples, cut in half, remove core, and slice thinly or chop into bite-sized cubes. If not serving immediately, toss with a little lemon juice to prevent browning.
  4. Slice the red onion (if using): Slice as thinly as possible. For milder flavor, soak in cold water for 10 minutes, then drain and pat dry.
  5. Assemble the salad: In a large salad bowl, combine mixed greens, sliced apples, dried cranberries, toasted pecans, and red onion. Crumble goat cheese on top. Do not toss until ready to serve.
  6. Dress and serve: When ready to eat, whisk or shake dressing again. Drizzle about half over the salad and toss gently. Add more dressing as needed. Serve immediately.

Notes

Toast nuts in advance for convenience. Dry greens thoroughly to avoid soggy salad. Dress right before serving to keep greens crisp. For a main dish, add grilled chicken, sliced steak, or roasted chickpeas. Store undressed components separately for up to 2 days; dressing keeps in fridge for up to 2 weeks.

Nutrition

Keywords: autumn harvest salad, maple cider vinaigrette, quick salad, fall salad, apple pecan salad, goat cheese salad, potluck salad

Find it online: https://tablemira.com/quick-autumn-harvest-salad-with-easy-maple-cider-vinaigrette/