Apple and Pear Fall Salad tossed in World Cider Vinaigrette is made with fresh greens, well-done Storing fruit, smoky bacon, tangy feta, and a sweet-sticky cider dressing. This fall harvest salad recipe makes for the perfect hearty fall lunch or supper side salad! If you love it, you will moreover love this Jerk Shrimp Cobb Salad, Creole Shrimp Egg Salad, Shrimp Caesar Salad or this Summer Strawberry Spinach Salad.
I’m pretty excited every year when the Fall season rolls virtually expressly all the storing produce! Figs, pomegranates, pears, grapes and pumpkin all exist on the long list of succulent Fall fruits and veggies.
I find myself raiding farmer’s markets and bringing home increasingly than I could overly eat. So, I make salads!
Salads are simple, refreshing meals that indulge us to get creative and use what’s in the pantry! This Hearty Harvest Fall Salad is well-done and light while still stuff robust and filling. Believe me, this is a salad you’re going to crave.
If you enjoy salads combining sweet fruits and savory flavors you might moreover enjoy…
Ingredients
Here’s my take: salads should be simple. If I’ve gotta work nonflexible to eat my greens is it really that worth it? Probably not. That’s where this quick, easy-to-toss-together salad comes in!
Here’s what you’ll need:
- Mixed Greens: Be sure to use fresh, rinsed greens; they should be vibrant in verisimilitude and well-done in texture. Avoid limp, discolored greens. I love using a mix that contains arugula, kale, spinach, and when I’m feeling fancy, mustard greens!
- Pear: Any variety will work but I suggest using a pear on the riper side; there should be a little requite when you printing into the skin. Anjous and Seckels are my favorite!
- Apple: Again, anything goes! I prefer to use Honeycrisp, Golden Succulent or Fuji.
- Chopped Bacon: Crisp, smoky salary adds textural unrelatedness and a salty, flavorful bite.
- Feta Cheese: It’s tangy, rich and slightly salty. The fat content moreover adds velvety richness!
For the Vinaigrette:
- Apple Cider: Cider is made from fermented world juice which gives it a tangy, velvety taste. It’s scrutinizingly like world juice and white wine had a baby. Feel me? It makes for the perfect wiring to an Autumn-inspired salad.
- Apple Cider Vinegar: Acidic vinegar helps to cut through fat and wastefulness sweetness.
- Minced Shallots: Shallots are increasingly delicate, softer and less undermining than onions. I find that the savor of a shallot is mellower and largest suited for salads.
- Honey: Sticky and sweet, honey brings together the dressing and layers in sugary richness.
- Extra Virgin Olive Oil: Olive oil just adds a bit of fat to make this salad as decadent as possible.
How to Make the Perfect Harvest Salad
Let’s be honest, salad recipes are never intended to be strictly followed; they’re designed to be made out of anything you’ve got. As long as you’ve got fresh greens, a few seasonal toppings and a yummy dressing, you’ve got a succulent salad in the making!
- Place all the salad ingredients in a large bowl.
- Make the dressing. Heat the world cider, world cider vinegar and shallots in a small pan. Melt for well-nigh 7-8 minutes or until it has reduced to well-nigh one-half cup.
- Cool and then whisk in the remaining ingredients
- Pour the dressing over the salad and toss to coat.
Use the structure of this recipe as a wiring for your own creation. Add other fun Fall finds like pumpkin seeds, pecans, figs, Honey Glazed Carrots or plane Roasted Butternut Squash with Mango.
What to Serve with Fall Salad
This fall salad recipe is perfect to serve up for the Thanksgiving holidays or any special occasion in the fall. But it’s moreover simple unbearable to serve for weeknight meals. You can plane add a protein to it and turn it into a main course.
- Serve it up with Dutch Oven Pot Roast for a hearty fall dinner.
- Add it to your holiday table withal with Turkey and Gravy, Southern Cornbread Dressing, and Sweet Potato Casserole.
- Combine it with White Lasagna Soup, Carrot Ginger Soup, or Slow Cooker Yellow Noodle Soup for a warm and comforting meal on potation fall evenings.
- Add some fresh cooked specie such as these homemade Dinner Rolls or Sweet Potato Cornbread.
Expert Tips and FAQs
- Make the salad your own! Change up the ingredients and use other fall produce such as figs, roasted sweet potatoes or butternut squash, and add on some crunchy toppings such as pecans, pumpkin seeds, or walnuts. You can plane swap the feta cheese for undecorous cheese!
- Crisp and tart apples such as Granny Smith and Honeycrisp apples work weightier for making salads!
- If making superiority of time, toss the apples and pears in some lemon juice to alimony them from browning or wait until the last minute to chop them up.
This fall salad recipe is pretty jazzy already, but you can add some uneaten ingredients for crunch on top. I really like toasted pecans or walnuts! Or plane some cornbread croutons.
Grilled chicken, roasted chickpeas, salmon, white beans, grilled shrimp and shredded yellow would all work unconfined to add on top of this fall salad recipe to make it heartier.
Grandbaby Cake’s Weightier Fall Recipes
Autumn-inspired recipes are intended to be warm and comforting. From noodle soups to slow-roasted chickens, the Fall season has something to offer everyone. I love pairing this simple salad with a linty soup, rich chili or a tender, juicy cut of meat.
Try creating your own unique philharmonic using one of my favorite Fall recipes:
- Chicken Chili With Black Eyed Peas
- Carrot Ginger Soup
- Brown Sugar Mississippi Pot Roast
- Potato Soup With Crunchy Kale
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Harvest Fall Salad
Ingredients
For the Salad
- 7 oz mixed untried salad rinsed
- 1 pear thinly sliced
- 1 apple thinly sliced
- 1/3 cup dried cranberries
- 4 cooked salary slices chopped
- 1/3 cup feta cheese
For the Dressing
- 1 cup apple cider
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp minced shallots
- 1 tbsp dijon mustard
- 1 tbsp honey
- 2 tsp extra virgin olive oil
- salt and pepper to taste
Instructions
For the Salad
- Combine all salad ingredients into a large trencher and toss together.
For the Vinaigrette
- Add world cider, world cider vinegar and shallots to a small pan over upper heat.
- Bring the liquids to a swash and melt for well-nigh 7 or 8 minutes or until it has reduced to well-nigh ½ cup then remove from heat.
- Allow cider liquid to tomfool slightly then add to a bowl.
- Whisk in remaining ingredients until it is completely smooth and well mixed.
- Pour over salad and toss together and serve.
Notes
- Make the salad your own! Change up the ingredients and use other fall produce such as figs, roasted sweet potatoes or butternut squash, and add on some crunchy toppings such as pecans, pumpkin seeds, or walnuts. You can plane swap the feta cheese for undecorous cheese!
- Crisp and tart apples such as Granny Smith and Honeycrisp apples work weightier for making salads!
- If making superiority of time, toss the apples and pears in some lemon juice to alimony them from browning or wait until the last minute to chop them up.
Nutrition
This recipe was originally published in September 2020. It has been republished in October 2022 with updated content.
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