Fall Harvest Salad with Apple Cider Salad Vinaigrette

Why You’ll Love This Recipe

This Fall Harvest Salad is not only visually stunning but also bursting with seasonal flavors. The combination of fresh apples, crunchy pecans, and creamy feta adds complexity to the dish, while the apple cider vinaigrette enhances the salad with a tangy yet subtly sweet kick. Roasting the Brussels sprouts brings out their natural sweetness and makes them a perfect complement to the other ingredients. Whether you’re hosting a fall gathering or just craving something light yet hearty, this salad is sure to impress.

Ingredients

For the Salad:

• 1/2 cup pecan halves, chopped
• 2 pounds Brussels sprouts, ends cut and outer leaves trimmed off
• 8 cups spring mix
• 2 apples, sliced (Granny Smith, Honeycrisp, or Red Delicious)
• 1/2 cup dried cranberries
• 1/2 cup pomegranate seeds
• 1/2 cup crumbled feta

For the Apple Cider Vinaigrette:

• 1/3 cup no-sugar-added apple cider or juice
• 1/4 cup apple cider vinegar
• 1/2 tablespoon pure maple syrup
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup extra virgin olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). Slice the Brussels sprouts in half and arrange them on a baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until golden brown and crispy on the edges. Remove from the oven and allow them to cool.
2. Toast the Pecans: While the Brussels sprouts are roasting, place the chopped pecans in a dry skillet over medium heat. Toast the pecans for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.
3. Prepare the Apple Cider Vinaigrette: In a small bowl, whisk together the apple cider or juice, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while continuing to whisk until the dressing emulsifies and thickens slightly.
4. Assemble the Salad: In a large salad bowl, combine the roasted Brussels sprouts, spring mix, sliced apples, dried cranberries, pomegranate seeds, and crumbled feta. Toss gently to combine.
5. Dress the Salad: Drizzle the apple cider vinaigrette over the salad and toss until everything is well coated.
6. Garnish and Serve: Top the salad with the toasted pecans and serve immediately.

Servings and Timing

• Servings: 6-8 servings
• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Total time: 40 minutes

Variations

• Add Protein: For a more substantial meal, add grilled chicken, turkey, or roasted squash for a satisfying protein boost.
• Vegan Option: Skip the feta or substitute with a vegan cheese alternative to make the salad vegan-friendly.
• Add Roasted Sweet Potatoes: Roasted sweet potatoes would complement the seasonal flavors of the salad beautifully.
• Swap Pecans: If you’re not a fan of pecans, try walnuts or sliced almonds for a different crunch.
• Use Different Greens: While spring mix works well, feel free to substitute with spinach, arugula, or kale for a different flavor profile.

Storage/Reheating

• Storage: The salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1-2 days. The dressing may cause the greens to wilt, so it’s recommended to store the dressing separately.
• Reheating: If you have leftovers, the Brussels sprouts and pecans can be reheated in a hot skillet for a couple of minutes. The rest of the salad should be enjoyed cold.

FAQs

Can I make this salad ahead of time?

You can prepare the roasted Brussels sprouts, toasted pecans, and dressing ahead of time and refrigerate them separately. Assemble the salad just before serving to keep the greens crisp.

Can I use a different type of apple?

Yes, you can use any variety of apple that you prefer. Granny Smith apples add tartness, while Honeycrisp or Red Delicious apples provide a sweeter flavor.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free. Just make sure that your maple syrup and apple cider vinegar are free from any additives.

Can I make the vinaigrette ahead of time?

Absolutely! You can make the apple cider vinaigrette in advance and store it in an airtight container in the refrigerator for up to 1 week.

Can I add other fruits to the salad?

Definitely! Pears, figs, or sliced oranges would pair wonderfully with the other ingredients and add even more seasonal flavor.

How do I store leftover dressing?

Store leftover vinaigrette in the refrigerator for up to a week. Shake well before using.

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts are ideal for this recipe, you can use frozen Brussels sprouts if necessary. Just be sure to thaw and drain them well before roasting.

Can I use another type of nut instead of pecans?

Yes, walnuts, almonds, or even sunflower seeds would be great alternatives to pecans.

How can I make the salad spicier?

For a spicy kick, add some sliced jalapeños or a sprinkle of red pepper flakes to the salad.

Can I serve this salad warm?

You can serve the Brussels sprouts warm, but it’s best to let them cool slightly before adding the rest of the ingredients to avoid wilting the greens.

Conclusion

The Fall Harvest Salad with Apple Cider Vinaigrette is a perfect dish to celebrate the flavors of the season. With a combination of roasted Brussels sprouts, fresh apples, tangy feta, and a sweet and savory vinaigrette, this salad brings warmth and balance to any meal. It’s easy to make, bursting with seasonal ingredients, and can be customized to suit your preferences. Whether you’re looking for a festive side dish or a light main course, this fall-inspired salad will quickly become a favorite in your recipe collection!

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