A 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!
- Yield: Serves 4 to 6 1x
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
- 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.
- For the dressing, whisk (or blend) together the honey mustard, oil, vinegar, Sriracha, cinnamon, and some salt and pepper to taste.
Notes
- 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.
- 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).
Keywords: A Perfect Fall Salad
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