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.