Fall Harvest Salad with Apple Cider Salad Vinaigrette

Fall harvest salad that's packed with fall fruits and veggies.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 7

Total Time 22

Servings servings

Calories 248kcal

To toast the pecans, preheat oven to 350 F.
Spread the pecans out in an even layer on a small rimmed baking sheet.
½ cup pecan halves
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.
2 pounds brussels sprouts
Mix the brussels sprouts with the spring mix and add to a large serving bowl or platter.
8 cups spring mix
Top with sliced apples, dried cranberries, pomegranate seeds, toasted pecans, and feta.
2 apples, ½ cup dried cranberries, ½ cup pomegranate seeds, ½ cup crumbled 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.
⅓ cup no sugar added apple cider or juice, ¼ cup apple cider vinegar, ½ tablespoon pure maple syrup, ¼ teaspoon Dijon mustard, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
Slowly stream in the olive oil as you continue to mix until thick and well incorporated.
¼ cup extra virgin olive oil
Serve vinaigrette drizzled over the top of the salad.

Apples: For the best results, use a good eating apple, like Honeycrisp.
Pomegranate seeds: The pomegranate seeds add flavor and color to the salad. If you can't find pomegranates, feel free to omit the seeds.
Feta: Or a similar crumbled cheese.
Maple syrup: Honey will also work.
Nutrition values are estimates.