Description
This Harvest Fall Salad is a celebration of everything we love about the season — crisp apples and pears, smoky bacon, tangy feta, and a warm apple cider vinaigrette that brings it all together. It’s quick, colorful, and perfect for cozy gatherings or a light weekday meal.
Ingredients
For the Salad
7 oz (about 4 cups) mixed greens, rinsed and dried
1 pear, thinly sliced
1 apple, thinly sliced (Honeycrisp, Fuji, or Gala)
⅓ cup dried cranberries
4 slices cooked bacon, chopped
⅓ cup crumbled feta cheese
For the Apple Cider Vinaigrette
1 cup apple cider
2 tbsp apple cider vinegar
1½ tbsp minced shallots
1 tbsp Dijon mustard
1 tbsp honey
2 tsp extra virgin olive oil
Salt and pepper, to taste
Instructions
Step 1 – Reduce the Apple Cider
In a small saucepan, combine the apple cider, apple cider vinegar, and shallots. Bring to a boil over high heat, then reduce for about 7–8 minutes, or until the liquid measures about ½ cup. Remove from heat and allow to cool slightly.
Step 2 – Make the Vinaigrette
In a bowl, whisk together the reduced cider mixture, Dijon mustard, honey, olive oil, salt, and pepper until smooth and emulsified. Taste and adjust as needed.
Step 3 – Assemble the Salad
In a large bowl, add the mixed greens, sliced apple, pear, dried cranberries, bacon, and feta cheese.
Step 4 – Dress & Toss
Drizzle the apple cider vinaigrette over the salad just before serving. Gently toss until everything is well coated. Serve immediately for the best texture and flavor.
Notes
- Storage Tip: Store leftover salad (without dressing) in an airtight container for up to 1 day. Keep the vinaigrette separate for up to 3 days in the fridge.
- Flavor Boost: Add toasted walnuts, candied pecans, or pumpkin seeds for extra crunch.
- Make It a Meal: Top with roasted chicken or grilled salmon for a heartier option.
- Dressing Shortcut: You can make the vinaigrette up to 2 days ahead — it tastes even better after resting!