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Fall Harvest Salad with Apple Cider Salad Vinaigrette

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The Fall Harvest Salad with Apple Cider Vinaigrette is a vibrant, refreshing dish featuring roasted Brussels sprouts, crisp apples, dried cranberries, and pomegranate seeds, all tossed in a tangy and sweet apple cider vinaigrette.

Ingredients

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

Instructions

  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.

Notes

The salad can be made ahead by prepping the Brussels sprouts, pecans, and dressing separately. Assemble just before serving to keep the greens fresh.

For added protein, consider adding grilled chicken, turkey, or roasted squash.

If you prefer a vegan version, skip the feta or use a vegan cheese alternative.

Nutrition

Find it online: https://justsosavory.com/fall-harvest-salad-with-apple-cider-salad-vinaigrette/