Description
Delight in this vibrant Harvest Chopped Salad featuring crisp vegetables, sweet apples, and a tangy apple cider vinaigrette—perfect for fall gatherings or a refreshing weekday lunch.
Ingredients
Scale
- 4 cups mixed greens (arugula, spinach, romaine)
- 2 crisp apples (Fuji or Honeycrisp), sliced
- 1 cup carrots, shredded
- 1/2 red onion, thinly sliced
- 1/2 cup toasted walnuts or pecans
- 1/2 cup crumbled feta cheese
- 1/4 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- 2 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Wash and dry all produce thoroughly.
- Chop the Vegetables: Chop mixed greens into bite-sized pieces and slice apples into thin wedges, tossing them with a dash of lemon juice to prevent browning.
- Shred Carrots and Slice Onions: Shred carrots using a grater or slice them thinly. Thinly slice red onions.
- Toast the Nuts: In a skillet over medium heat, toast walnuts or pecans until lightly golden.
- Whisk the Dressing: In a bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, combine chopped greens, apples, shredded carrots, sliced onions, toasted nuts, and crumbled feta cheese. Drizzle dressing over salad just before serving and toss gently.
Nutrition
- Serving Size: Approximately 1 and 1/2 cups (200g)
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Customize your salad by adding seasonal veggies like bell peppers or seeds. For added protein, consider incorporating grilled chicken or chickpeas. Store leftovers in an airtight container for up to three days; keep dressing separate to maintain freshness.