Perfect Fall Salad
Eating a big serving of salad with dinner every night is something I am aspiring to do…it’s so healthy and delicious! It’s mostly a matter of having everything on hand and keeping a delicious vinaigrette in the refrigerater to pour over.
I’m one of those people who like to mix everything together on my plate … it all melds together into one delicious pile so I think a salad goes with everything! I’m probably making you cringe if you like to keep your food separated! Which ever way you like your salad…this one is great alone and is also very delicious mixed with whatever else you may be serving for dinner. You could also add grilled chicken or salmon to make this a main dish. You’re going to love this one!
One of the ingredients in this fall salad is spicy-sweet pecans. I make my own and they’re very easy, but if you’re short on time, pick them up at the grocery store.
The fall leaves were cooperating perfectly for our pictures. Don’t you just want to dig in and start eating?
My salad bowl came from a little boutique, but I found two very similar bowls on Amazon…here and here! The white lining on this bowl really makes the salad ingredients pop and I love a pretty salad! Add these fabulous salad servers for even more color!
I used my wine glasses from Haand (use code CRAZYBLONDELIFE for 15% off) but these brown stemmed ones would also be beautiful!
Even though this salad has goat cheese crumbles, I would still serve it with a cheese board, some warm bread and a bottle of rosé for a perfect light fall dinner and sooo easy!
And the recipe…
Fall Harvest Salad
Ingredients
- For the Vinaigrette
- 4 - 5 tablespoons champagne vinegar
- 1 generous teaspoon Dijon mustard
- 1 tablespoon fig jam (I used a chili fig jam, but you could use a red pepper jelly or pear preserves...whatever you have or like)
- 3 tablespoons maple syrup
- Salt & freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 to 2/3 cup olive oil
- For the Spiced Pecans
- 1/4 cup butter
- 1/3 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper (more or less to taste)
- 2 - 1/2 cups pecans
- For the Salad
- Lettuce of your choice...I used a mix of baby salad greens and arugula
- 1 apple, chopped into bite sized pieces
- 6 slices of cooked bacon, chopped
- 2/3 cup goat cheese crumbles
- 1 avocado, cut into bite sized pieces
- Pomegranate seeds
- 1/2 red onion, sliced
Instructions
- For the pecans - Melt butter in a small skillet and add brown sugar. Stir to combine and let the sugar dissolve into the butter. Add 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Add the pecans and cook over low heat until the pecans are toasty and coated with the sugar mixture - about 15 minutes. Watch and stir frequently to make sure the sugar mixture isn't burning.
- For the dressing - add all of the ingredients for the dressing into a bowl and drizzle in the olive oil. Whisk until emulsified.
- Combine lettuce with apple, onion, avocado, bacon crumbles, goat cheese and pomegranate seeds.
- Pour dressing over and toss to combine.
You might also enjoy this recipe for Butternut Squash and Arugula Salad with Roasted Chicken!
Happy Tuesday…I want to leave you with a quote from Brianna Wiest about time because it passes so quickly! Enjoy today for all it’s magic!
"One day, you will look back on this time, and all you will see is magic.You won’t remember how stuck you felt, or how far behind you thought you were, or what you wished you had done differently." ~ Brianna Wiest