1. Can I make Fall Harvest Salad ahead of time?

Yes, you can prepare the individual components ahead of time. However, it's best to wait until right before serving to toss the salad with the dressing to prevent the greens from wilting. The dressing can be made up to a week in advance and stored in the refrigerator.

2. Can I substitute other nuts for the pecans?

Absolutely! If you prefer walnuts, almonds, or even candied walnuts, feel free to swap them in. Each nut will bring a slightly different texture and flavor, so choose according to your preference.

3. How can I make this recipe vegan-friendly?

To make this Fall Harvest Salad with Apple Cider Vinaigrette vegan, simply omit the feta cheese and replace it with a vegan cheese alternative or skip it altogether. The salad will still be delicious and packed with flavor!

4. Can I add protein to this salad?

Yes, this salad can easily be turned into a more filling meal by adding protein. Grilled chicken, roasted turkey, or even chickpeas can be a great addition. For a vegetarian option, try adding tofu or quinoa for a hearty boost.

Fall Harvest Salad with Apple Cider Vinaigrette – 20-Minute Recipe

Name: Fall Harvest Salad with Apple Cider Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup pecan halves, toasted; 2 pounds Brussels sprouts, ends cut and outer leaves trimmed; 8 cups spring mix; 2 apples (Honeycrisp or Granny Smith), sliced; 1/2 cup dried cranberries; 1/2 cup pomegranate seeds; 1/2 cup crumbled feta cheese; 1/3 cup no-sugar-added apple cider or apple 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

Description

This Fall Harvest Salad with Apple Cider Vinaigrette is a perfect dish to celebrate the season’s bounty. With a combination of crispy apples, roasted pecans, Brussels sprouts, and a tangy apple cider vinaigrette, this salad is light yet full of flavor. Ideal for a quick weeknight dinner or a refreshing side dish for any fall gathering.

Ingredients

Scale

1/2 cup pecan halves, toasted
2 pounds Brussels sprouts, ends cut and outer leaves trimmed
8 cups spring mix
2 apples (Honeycrisp or Granny Smith), sliced
1/2 cup dried cranberries
1/2 cup pomegranate seeds
1/2 cup crumbled feta cheese
1/3 cup no-sugar-added apple cider or apple 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

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Instructions

Preheat the oven to 350°F (175°C). Spread the pecans in an even layer on a baking sheet and toast them for about 7-10 minutes or until fragrant and golden brown. Set aside.
Using a food processor, slice the Brussels sprouts thinly until you have about 8 cups of sliced Brussels sprouts.
In a large bowl, combine the Brussels sprouts with the spring mix. Add the sliced apples, dried cranberries, pomegranate seeds, toasted pecans, and feta.
In a medium bowl or glass measuring cup, whisk together the apple cider, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
Gradually add olive oil while whisking until the dressing emulsifies and thickens.
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Notes

To toast the pecans, you can also use a skillet on the stove over medium heat for 4-5 minutes.
For the best flavor, use a mix of sweet and tart apples like Honeycrisp or Granny Smith.
Store leftover dressing in an airtight container in the refrigerator for up to a week.
If Brussels sprouts are hard to find, you can substitute with shredded kale or other leafy greens.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing, Toasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 248 kcal
Sugar: 16g
Sodium: 222mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 7g
Protein: 7g
Cholesterol: 8mg