Fall Harvest Salad with Cider Vinaigrette
PersonalPoints™ per serving

Total Time: 20 min
Prep: 20 min
Cook: 0 min
Serves: 6
Easy



This salad has a lovely balance of flavors and textures, but If blue cheese is too strong for your taste, swap in feta or goat cheese instead. Really any salty, earthy cheese will make a good match for the slightly sweet vinaigrette that is deepened by maple syrup to counter its bright, tart vinegar and Dijon mustard base. Thinly sliced red pears or halved red grapes would also be super tasty with the greens and crunch of fresh celery. Toasting the nuts helps enhance their flavor. To make this a main dish, add grilled chicken, salmon or pork.
Ingredients:
  • 1 tbsp maple syrup
  • 1 tbsp apple cider
  • 1 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp kosher salt
  • ¼ tsp black pepper, freshly ground
  • 2 tbsp olive oil
  • 3 tbsp uncooked shallots, chopped
  • 6 cups mixed greens, or baby arugula
  • 6 cups uncooked radicchio, thinly sliced
  • 3 medium fresh apples, Honeycrisp, thinly sliced into matchsticks
  • ½ cup uncooked celery, thinly sliced
  • ⅓ cup chopped pecans, toasted
  • ⅓ cup blue cheese, crumbled

Instructions
  1. To make the vinaigrette, in a medium bowl, whisk together maple syrup, apple cider, vinegar, mustard, salt, and pepper; slowly drizzle in oil and continue whisking to blend. Stir shallots into dressing; set aside.
  2. In a large serving bowl, toss together greens, radicchio, apples, and celery.
  3. When ready to serve, give vinaigrette a stir and toss with salad; serve garnished with pecans and blue cheese.
  4. Serving Size: 2 cups salad mixture and 1 tbsp vinaigrette.
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