This wonderful salad has a little bit of everything~
apples, grapes, pecans, cranberries, bleu cheese, bacon
All atop of healthy greens
It’s sweet, savory, crunchy, tangy!
A Homemade Cinnamon Shallot vinaigrette
really makes it a Fall celebration!
Mix the vinaigrette ingredients together in a jar
Add the diced shallots and it’s done!
Now all you have to do is place your greens in a bowl
Place the toppings on the greens in sections for a pretty presentation
When you’re ready to eat, add dressing, toss and enjoy!
Note: I like to make the dressing earlier in the day
and refrigerate for several hours to blend flavors,
then let it sit out for a little while so it’s not icy cold
Variations and substitutions:
substitute or add cooked chicken or sliced turkey, ham for the bacon
substitute white cheddar, gouda, or feta for blue cheese
use pomegranate seeds instead of cranberries
use roasted Pepita seeds instead of sunflower seeds
Fall Harvest Salad with Cinnamon Shallot Vinaigrette
Ingredients
Salad
- 6-8 cups mixed salad greens like spinach, kale, and chard
- 1/2 Honeycrisp apple sliced or diced
- 1/2 Granny Smith apple sliced or diced
- 1/2 cup pecans {I used honey glazed}
- 1/2 cup sunflower seeds {I used dry roasted}
- 1/2 cup dried cranberries {I used reduced sugar Craisins}
- 2 oz. crumbled bleu cheese {or substitute white cheddar cubed or grated}
- 2-3 slices bacon cooked and crumbled
- 1 cup red grapes cut in half
Cinnamon Shallot Vinaigrette
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 shallot diced
- 1 garlic clove minced
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Instructions
- Combine vinaigrette ingredients in a jar. Shake to combine. Refrigerate. Bring to room temperature before serving if desired.
- Place greens in a large bowl or 2 individual bowls. Arrange ingredients on top. When ready to serve add dressing and toss.
Enjoy!