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Fall Harvest Salad with Cinnamon Shallot Vinaigrette

Course Salad
Cuisine American
Servings 2

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.
Keyword apple salad, cinnamon vinaigrette, fall harvest salad