Side · Lunch
Harvest Apple Salad
Greens with crisp apple, dried cranberries, toasted pecans and pumpkin seeds in a cider vinaigrette.
⏱ 20 min (15 min prep, 5 min cooking)
🍽 Serves 4 · about 2 cups
quick
vegetarianvegangluten freedairy free
ContainsTree nuts. Check the labels on what you buy; brands differ.
Ingredients
Salad
- 6 cup Salad greens (bagged)
- 1 Apples, cored and thinly sliced
- ⅓ cup Dried cranberries
- ⅓ cup Pecans, roughly chopped
- ¼ cup Pumpkin seeds (pepitas)
- ⅓ cup Crumbled feta, crumbled (optional)
Vinaigrette
- 3 tbsp Olive oil
- 1½ tbsp Apple cider vinegar
- 1 tsp Dijon-style mustard
- 1 tsp Maple syrup
- ¼ tsp Table salt
- ⅛ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large bowl, small jar with lid, small skillet.
- Toast the pecans and pumpkin seeds in a dry skillet over medium heat, stirring, 3 to 4 minutes, until the seeds start to pop. Cool.
- Shake the vinaigrette ingredients in a jar until creamy.
- Rinse the apple, then slice it just before serving so it stays crisp.
- Toss the greens with most of the vinaigrette. Top with the apple, cranberries, nuts, seeds and feta if using, and drizzle with the rest.
Make aheadToast the nuts and make the vinaigrette up to 5 days ahead.
🧒 With kidsKids can shake the dressing jar. Chop the nuts small for children under 4.
Dairy-free swapSkip the feta.
Nut free swapLeave out the pecans and double the pumpkin seeds.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.