Fall Apple Salad
This Apple Salad is perfect for fall! Fresh, crisp and full of textures and seasonal flavors like tart apples, sweet dried cranberries and crunchy toasted pecans. Mixed with sliced brussels sprouts and mixed greens, all expertly tossed in a homemade apple vinaigrette dressing. Toss this together in no time for an easy side dish or lunch option!
Servings 8
Calories 265kcal
Ingredients
For the Salad
- ½ cup pecan halves roughly chopped, toasted (see notes)
- 2 pounds brussels sprouts trimmed and outer leaves removed
- 8 cups baby spring mix use your favorite blend
- 2 apples thinly sliced (Granny Smith, Honeycrisp, etc.)
- ½ cup crumbled goat cheese feta, goat cheese, blue cheese, any crumbly cheese will work
- ½ cup dried cranberries
- ½ cup pomegranate seeds
For the Apple Vinaigrette
- ⅓ cup apple juice I used Simply Apple Juice but apple cider is also delicious
- ¼ cup apple cider vinegar
- ½ tablespoon pure maple syrup or honey
- ¼ teaspoon dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
Instructions
- Place Brussels sprouts in a food processor with a slicing or shredding attachment and slice the brussel sprouts until broken up into thin pieces. You can also use a sharp knife to do this or a mandoline (be careful!). You should end up with about 6 to 8 cups of sliced brussels sprouts.
- In a large bowl or deep platter, toss the brussels sprouts with the spring mix.
- Artfully arrange the sliced apples, and then top with crumbled cheese, dried cranberries and pomegranate seeds. Finish the salad with a sprinkling of the cooled, toasted pecans.
Prepare the Apple Vinaigrette
- In a glass measuring cup or medium bowl, whisk together apple juice, apple cider vinegar, maple syrup, dijon mustard, salt and pepper.
- Slowly drizzle in the extra virgin olive oil as you continue to whisk. Continue whisking until the dressing is thick and the oil is fully incorporated. (Alternatively, add oil to a container with a lid. Place the lid on securely and shake jar or container until the ingredients are incorporated. Store vinaigrette in the refrigerator until ready to use.
- Serve the salad with the vinaigrette drizzled over the top with extra on the side.
Video
Notes
You may not need all the dressing. Leftovers? Simply store in an airtight container for up to 1 week.
Nutrition
Calories: 265kcal | Carbohydrates: 29g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 168mg | Potassium: 638mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1485IU | Vitamin C: 109mg | Calcium: 85mg | Iron: 2mg