Fall Salad With Apple Cider Vinaigrette

Fall salad with apple cider vinaigrette – spring mix with honeycrisp apple, manchego, chopped dates, dried cranberries, rosemary marcona almonds and farro.

Fall Salad With Apple Cider Vinaigrette - Dash Of Mandi

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.

Fall Apple Salad

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
  • Farro
  • Olive oil
  • Apple cider vinegar
  • Maple syrup
  • Dijon
  • Salt and pepper
Fall Salad Ingredients

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:

I hope you enjoy this salad recipe as much as I did!

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Fall Salad With Apple Cider Vinaigrette


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!

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