Go Back

Fall Green Salad with Tangy Cider Dressing

All the best flavors of fall are tossed in this salad featuring apples and pecans with a tangy apple cider vinaigrette.
5 from 5 votes

Ingredients
  

For the Dressing

  • 6 Tablespoons extra virgin olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon balsamic vinegar
  • teaspoons syrup cane or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, smashed
  • 1/2 teaspoon Kosher salt

For the Pecans

  • ¼ pound pecan halves
  • 2 Tablespoons syrup cane or maple
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Kosher salt

For the salad

  • 1-2 heads Bibb lettuce or other leaf lettuce
  • 1 apple, sliced Gala or other slightly sweet apple
  • 2-3 ounces crumbled Goat cheese
  • 2-3 teaspoons pomegranate seeds optional

Instructions
 

For the Dressing

  • Add all ingredients to a jar with tightly fitting lid and shake.
  • Allow to sit at room temperature for 2-3 hours before serving if possible.
  • Remove garlic before serving.

For the Pecans:

  • Toss all ingredients together and spread in a single layer on parchment paper lined baking pan.
  • Bake at 350 for 10 minutes and stir. Bake another 10 minutes.
  • When cool pecans will need to be broken apart if any are stuck together.

For the Salad

  • Wash, dry and tear the lettuce. Place in one larger bowl or on individual salad plates.
  • Top with apple slices, pecans, goat cheese and pomegranate seeds if desired.
  • Top with dressing and toss.

Notes

Note: For the syrup in the dressing any type of syrup you typically use with pancakes or waffles would be good. We like cane syrup but we always have some of that on hand. 
This salad will serve between 2 and 4 people, depending on how large the servings are. 
Tried this recipe?Let us know how it was!