Festive Fall Salad
Servings: 4
Spruce up your Autumn table with this colorful, healthy fall salad recipe with gorgeously candied pecans. Sliced apples and pears rest on a bed of fresh mixed greens and are gracefully dressed with a balsamic vinaigrette.
Ingredients
Dressing
- ¼ cup balsamic vinegar
- ¼ cup extra-virgin olive oil extra virgin
- 1 shallot minced
- ½ tsp Dijon mustard
- 1 pinch sea salt, unrefined
- black pepper, ground ground
- ½ tsp Italian seasoning
Fall Salad
- 6 cups mixed greens
- 1 pear ripe, thinly sliced lengthwise, stem and seeds removed
- 1 apple Honeycrisp, thinly sliced lengthwise, stem and seeds removed
- ¼ cup dried cherries
- 1 cup candied pecans can use store-bought as well
Instructions
For Dressing:
- Add all dressing ingredients to a jar (or mixing bowl) and shake vigorously (or whisk) to combine. Taste and adjust flavor as needed, adding more balsamic for acidity, salt or pepper for flavor balance, or olive oil for creaminess. Set aside.
To Serve:
- Combine greens, half of the sliced apple and pear, dried cherries and half of the candied pecans to a large mixing/serving bowl. Drizzle with a bit of the dressing and toss to combine.
- Plate and garnish with remaining pears, apples and pecans. Serve with remaining dressing on the side.
Notes
- This salad is best enjoyed when fresh, though leftovers can be stored in the fridge up to 3 days.
- Store pecans well-sealed at room temperature.
- Swap shallot with yellow onion.
- Use the leafy greens of your choice.
- Add vegan feta cheese crumbles and coconut bacon to elevate. Add crispy tofu nuggets for a vegan protein option.
Nutrition
Calories: 372kcal, Carbohydrates: 36g, Protein: 3g, Fat: 25g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Sodium: 149mg, Potassium: 246mg, Fiber: 5g, Sugar: 26g, Vitamin A: 991IU, Vitamin C: 18mg, Calcium: 52mg, Iron: 1mg