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Wholesome Fall Harvest Salad with Easy Maple Vinaigrette

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A simple, wholesome fall salad with mixed greens, tart apples, dried cranberries, toasted pecans, and creamy goat cheese, all tossed in a quick three-ingredient maple vinaigrette. Perfect for busy weeknights or festive gatherings.

Ingredients

Scale
  • 6 cups mixed greens (about 5 ounces, preferably baby spinach and arugula)
  • 1 large Granny Smith apple, thinly sliced
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ⅓ cup goat cheese, crumbled
  • ¼ cup red onion, thinly sliced
  • 3 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 2 tablespoons apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard (optional)
  • Salt and black pepper to taste

Instructions

  1. Toast the pecans: Place chopped pecans in a dry skillet over medium heat. Shake the pan occasionally and toast for about 5 minutes until fragrant and slightly darker. Remove immediately to a plate to cool.
  2. Prepare the dressing: Add maple syrup, apple cider vinegar, olive oil, Dijon mustard (if using), and a pinch of salt and pepper to a mason jar. Screw the lid on tight and shake vigorously for about 20 seconds until well combined. Taste and adjust seasoning as needed.
  3. Prep the produce: Core the apple and slice it thinly (leave the skin on). Thinly slice the red onion. If sensitive to raw onion, soak slices in cold water for 10 minutes to mellow the bite.
  4. Assemble the salad: Place mixed greens in a large salad bowl. Add sliced apple, dried cranberries, toasted pecans, and red onion. Drizzle about half the dressing over the top.
  5. Toss gently: Use salad servers or your hands to toss everything together until greens are evenly coated. Be gentle to avoid bruising the greens or breaking the apple slices.
  6. Finish and serve: Sprinkle crumbled goat cheese over the top. Add a final drizzle of dressing if desired. Serve immediately while greens are crisp and pecans are still slightly warm.

Notes

For best results, let greens come to room temperature for 15 minutes before assembling. Toast nuts carefully as they burn quickly. Dress just before serving to prevent wilting. The dressing can be made up to a week ahead and stored in the fridge. For meal prep, store all components separately and dress each portion individually.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, autumn salad, easy salad recipe, Thanksgiving salad, healthy salad, gluten-free salad, vegetarian salad

Find it online: https://goldensimmer.com/wholesome-fall-harvest-salad-with-easy-maple-vinaigrette/