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A Perfect Fall Salad

Perfect Fall Salad

This is my “house salad” for fall. It is the most delicious, simple combination of things that go with absolutely any entree. I also enjoy this for lunch, and it’s great with a carved roast chicken as a main course salad. The dressing is just a doctored store-bought honey mustard, but this salad is also nice with just a drizzle of good olive oil and a squeeze of lemon or a little apple cider vinegar. The ingredient amounts here are just approximate – use how much you like! 

Ingredients

Scale
  • 4 or 5 cups of spring mix
  • 3 or 4 cups baby arugula (these amounts don’t need to be exact)
  • ½ cup crumbled goat cheese (or more, to taste) 
  • ⅓ cup thinly shaved red onion
  • ½ large Honeycrisp apple, thinly sliced (see post for alternatives)
  • Handful of chopped smoked almonds
  • ⅔ cup store-bought honey mustard dressing
  • ¼ cup olive oil or (any salad oil you like)
  • 1 to 2 teaspoons apple cider vinegar
  • 1 teaspoon Sriracha (optional)
  • ¼ teaspoon cinnamon
  • Salt and pepper, to taste

 

Instructions

  1. Arrange/combine the spring mix and arugula on a big platter (or you can divide the ingredients among individual plates/portions). Scatter the sliced red onion, crumbled goat cheese, sliced apples, and smoked almonds over the greens.
  2. For the dressing, whisk (or blend) together the honey mustard, oil, vinegar, Sriracha, cinnamon, and some salt and pepper to taste. 

 

Notes

  1. This salad can stretch into a heartier main course by adding some carved roasted chicken. I usually just grab a rotisserie chicken from my store and call it good.
  2. Season your fall salad lightly with salt and pepper, just before serving. The seasonings will bring out the flavors in all of the ingredients (yes, even though there is a dressing involved).
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