Harvest Salad
This Harvest Salad is studded with apples, pears, dried cranberries, and crunchy pecans to make a vibrant, fall-forward salad.
Ingredients
- 4 cups mixed salad greens ((such as spinach, arugula, and kale))
- 1 red apple, (diced)
- 1 pear, (diced)
- ¼ cup chopped pecans
- ¼ cup crumbled feta cheese
- ¼ cup dried cranberries
- ¼ cup thinly sliced red onion
- ¼ cup balsamic vinegar
- ¼ cup pure maple syrup
- 1 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- Salt and pepper, (to taste)
Directions
- 1
In a small bowl, whisk together the balsamic vinegar, maple syrup, and Dijon mustard until well combined. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies. Season with salt and pepper to taste. Set aside.
- 2
Toast the pecans (optional): Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast in the oven for about 5-7 minutes, or until fragrant and lightly golden brown. Keep an eye on them to prevent burning. Once toasted, remove from the oven and let them cool.
- 3
In a large salad bowl, combine the mixed greens, diced apples, diced pears, chopped pecans, crumbled feta cheese, cranberries, and thinly sliced red onion.
- 4
Just before serving, drizzle the maple balsamic dressing over the salad. Toss gently to coat all the ingredients evenly with the dressing.
- 5
Enjoy immediately as a side dish or add grilled chicken or leftover turkey on top for a complete meal.