Fall Harvest Salad with Apple Cider Salad Vinaigrette
User Reviews
5
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Prep Time
15 mins
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Cook Time
7 mins
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Total Time
22 mins
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Servings
8 servings
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Calories
248 kcal
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Course
Main Course
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Cuisine
American
Fall Harvest Salad with Apple Cider Salad Vinaigrette
Description
The Fall Harvest Salad with Apple Cider Salad Vinaigrette layers finely sliced Brussels sprouts with a fresh spring mix as the leafy base. Adding sliced apples like Honeycrisp or Granny Smith introduces crisp, juicy sweetness, which complements the tartness of dried cranberries and pomegranate seeds. Toasted pecans provide a crunchy contrast, while crumbled feta adds a creamy, savory element.
The apple cider vinaigrette ties the salad together with a balanced combination of sweet, tangy, and slightly spicy notes. Ingredients such as apple cider vinegar, pure maple syrup, Dijon mustard, salt, pepper, and olive oil are whisked to a smooth, emulsified dressing. This dressing enhances the fresh, bright flavors of the salad components without overwhelming them.
This salad serves well as a light lunch or a colorful side dish alongside roasted meats or grains. Its mix of textures and fresh fall flavors makes it suitable for seasonal gatherings or everyday meals where a crisp, flavorful salad is desired.
For best results, the notes suggest selecting crisp eating apples like Honeycrisp, although other varieties may be used. Pomegranate seeds add both flavor and color but can be omitted if unavailable. Maple syrup in the dressing can be substituted with honey. Nutrition values are estimates.
Ingredients
Salad
- 1/2 cup pecan halves in pieces
- 2 pounds Brussels sprouts ends cut and outer leaves trimmed off
- 8 cups spring mix
- 2 apple sliced (Granny Smith, Honeycrisp, or red delicious
- 1/2 cup dried cranberries
- 1/2 cup pomegranate seeds
- 1/2 cup feta cheese crumbled
Apple Cider Vinaigrette
- 1/3 cup apple cider no sugar added, 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
- To toast the pecans, preheat oven to 350 F.
- Spread the pecans out in an even layer on a small rimmed baking sheet.
- Toast for about 7-10 minutes, or until fragrant and lightly golden brown. Set aside.
- Add the brussels sprouts to a food processor with a slicing attachment and slice the brussels sprouts until broken up into thin pieces. You’ll have about 8 cups of sliced brussels sprouts.
- Mix the brussels sprouts with the spring mix and add to a large serving bowl or platter.
- Top with sliced apples, dried cranberries, pomegranate seeds, toasted pecans, and feta.
- To make the apple vinaigrette, whisk together apple juice, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a medium bowl or glass measuring cup.
- Slowly stream in the olive oil as you continue to mix until thick and well incorporated.
- Serve vinaigrette drizzled over the top of the salad.
Notes
- Use crisp apples such as Honeycrisp for optimal texture and flavor.
- Pomegranate seeds add flavor and color but can be left out if unavailable.
- Honey can substitute pure maple syrup in the vinaigrette.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 248kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 8mg | 3% |
| Sodium | 222mg | 9% |
| Potassium | 638mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 1378IU | 28% |
| Vitamin C | 109mg | 121% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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