Recipe: Apple Harvest Salad

Apple harvest salad – it’s fresh, hearty, and a a perfect fall salad. A few weeks back I made an apple cranberry pecan salad and it was good, this one, however, is a little lighter and a had a bit more bite. It’s perfect for a Sunday night dinner with roasted chicken and potatoes, or with turkey burgers if you’re still firing up your bar barbecue. Let’s get to it!

Ingredients

• 5 oz of arugula
• 1/4 a red onion
• 1/3 cup of pecans
• 1 honey crisp apple
• 1/3 cup of dried cranberries
• 2/3 cup of crumbled goat cheese

Agave Dijon Dressing

• 3 tablespoons of dijon mustard
• 2 tablespoons of olive oil
• 3 tablespoons of balsamic vinegar
• 1 tablespoon of agave
• 1 teaspoon of minced garlic
• salt and pepper to taste

The first thing is to wash and cut your apple and onion. Dice the red onion into tiny pieces, and cut the apple into about 1/4 inch chunks. Then, add to a bowl. In the same bowl, add in the chopped pecans, dried cranberries, and the crumbled goat cheese.

In a separate bowl add the arugula. Grab a jar and add in all the dressing ingredients – the dijon mustard, olive oil, balsamic vinegar, agave, garlic, and the salt and pepper to taste. Shake and add more salt or pepper as needed.

Then, toss the arugula in the dressing. Grab a serving dish and lay out the dressed arugula and then top with all the mixed toppings. Eat up and enjoy!

This salad is delicious. The goat cheese adds a creaminess to the salad, and the balsamic vinegar with the arugula adds a bit of bite. This salad holds up okay for lunch the next day, yet it’ll depend on how much dressing you use. My suggestion is to dress the arugula as you need it, keeping the toppings dressing free. Either way, though, it’s delicious!

The apple harvest salad for your next dinner – it’s quick, easy, and only involves chopping two things! Happy eating.

See you again soon.