Fall Harvest Salad with Apples and Walnuts
This is the perfect fall salad when you want to keep it fresh with refreshing greens, crisp apples, and crunchy toasted walnuts, all dressed with a tart Apple Cider Vinaigrette
Servings: 4
Ingredients
- 4 heads Little Gem lettuces or 1 head Romaine lettuce, leaves separated
- 1 head radicchio, leaves separated
- 2 apples, cored, quartered length-wise, and sliced ¼-inch thick
- 1 bunch radishes, sliced ¼-inch thick
- ½ red onion sliced length-wise paper thin, and soaked in ice water for 10 minutes
- 1 cup toasted walnut halves
- 4 ounces feta, crumbled or diced
- ½ cup dried tart cherries
- 1 cup Apple Cider Vinaigrette
- optional: fresh cracked black pepper
Instructions
For a Styled Salad
- Place the Little Gem or Romaine lettuce leaves in a wide, shallow bowl. Interpserse radicchio among the Little Gems.
- Scatter the remaining apples, radishes, red onions, toasted walnuts, feta, and dried cherries over the lettuces.
- Drizzle the styled salad with ½ the Apple Cider Vinaigrette, and serve the rest of the vinaigrette in a small bowl on the side.
For a Chopped Salad
- Finely chop Little Gem or Romaine lettuce, and the radicchio, Place the chopped lettuces in the bottom of a large salad bowl.
- Arrange the remaining apples, radishes, red onions, toasted walnuts, feta, and dried cherries over the lettuces.
- Drizzle the chopped salad with ½ the Apple Cider Vinaigrette, then toss until all of the ingredients are well combined and coated with the Vinaigrette. Serve the rest of the vinaigrette in a small bowl on the side.
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Notes
Leftover salad ingredients, undressed, will keep in an air-tight container in the refrigerator for two days. Salad that has been dressed with Apple Cider Vinaigrette will not keep; it will get soggy.