Fall salad with apple cider vinaigrette – spring mix with honeycrisp apple, manchego, chopped dates, dried cranberries, rosemary marcona almonds and farro.
This delicious autumn salad was inspired by True Food Kitchen’s chopped salad. I got it there last week and knew I had to re-create it. I changed a few things. For example, I didn’t add jicama. Also, I swapped the champagne vinaigrette for an apple cider vinaigrette. True Food’s is absolutely amazing. However, this homemade version is just as good. Well, at least I think so 😉
I only have one other Fall salad on my blog. So, I figured one more wouldn’t hurt! We all like options. The apple cider vinaigrette just screams fall. I added a little maple syrup to it which was the perfect sweet addition. Every bite of this salad is delicious.
What you need for this recipe:
I got everything from Trader Joe’s besides the dijon for in the salad dressing. I love Trader Joe’s but their dijon is not my favorite. Luckily, you can find good quality dijon anywhere! Also, in my home it’s a staple.
- Spring mix
- Honeycrisp apple, or any red apple of choice will do
- Manchego cheese
- Medjool dates
- Dried cranberries, I get the unsweetened ones from Trader Joe’s
- Rosemary marcona almonds
- Olive oil
- Apple cider vinegar
- Maple syrup
- Salt and pepper
This fall salad with apple cider vinaigrette would be great to bring to a friendsgiving or Thanksgiving! We could all use a little greens on the table for these gatherings. It will balance out the mashed potatoes and stuffing perfectly.
This recipe will go great with:
- Dijon chicken apple cheddar sliders
- Honey pear sage margaritas
- Pear and caramelized onion pizza
- Butternut squash raviolis with sage butter
- Sheet pan sweet potato gnocchi dinner
- Butternut squash and apple soup
I hope you enjoy this salad recipe as much as I did!Print
5 oz. spring mix
1 honeycrisp apple, thinly sliced, can squeeze on lemon juice to keep from browning
1/2 cup cubed manchego cheese
3 medjool dates, pitted and chopped into small pieces
1/4 cup dried cranberries
1/4 cup rosemary marcona almonds
1/2 cup cooked farro
2 tbsp olive oil
2 tbsp apple cider vinegar
1/2 tbsp maple syrup
1 tsp dijon
salt to taste
small pinch of cinnamon, optional
First whisk together your dressing ingredients in a small mixing bowl. Taste and adjust if need be. Cover and refrigerate until ready to use.
Assemble your salad by combining all the ingredients in a large bowl.
Drizzle with desired amount of dressing and enjoy!