Description
This isn’t a sad desk lunch. This fall apple pecan mixed green salad is a takeout worthy meal packed with seasonal flavors you will look forward to eating. Sweet potatoes, honeycrisp apples, crunchy pecans, fresh greens, and tangy feta with a homemade maple Dijon vinaigrette that ties it all together. This is the salad that converts people who claim they don’t like salad. Sweet and savory flavors that work on your holiday table or as a simple salad for lunch or weeknight dinner.
Ingredients
Units
Scale
Dijon Maple Apple Cider Vinaigrette Dressing
- 1/4 cup Olive Oil
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Maple Syrup
- 1/2 tbsp Dijon Mustard
- 1/4 tsp Pumpkin Spice
- 1/2 tsp Salt
- 1/8 tsp Pepper
Salad
- 5 cups Mixed Greens
- 10 oz Bag Microwavable Sweet Potatoes
- 1 Honeycrisp Apple sliced
- 1/2 Red Onion sliced
- 1/2 cup Pecans
- 1/4 cup Dried Cranberries
- 3 tbsp Crumbled Feta
Instructions
For the Dressing
- In a small bowl whisk together the olive oil, apple cider vinegar, maple syrup, mustard, and seasonings until combined.
For the Salad
- Microwave the sweet potatoes according to package directions making sure you allow enough time for them to cool. Once cooked, season with salt and pepper to taste.
- Wash and dry the mixed greens. You want to make sure all the produce is dry before assembling the salad or it may be soggy.
- Slice the apple and the onion. To speed up the chopping process I use this slicer.
- Toss mixed greens, apple, onion, sweet potatoes, and pecans in a large bowl.
- Sprinkle the top of the salad with crumbled feta cheese.
- Add as little or as much dressing as you like right before serving.
- Store undressed salad in the fridge in an airtight container for up to 4 days.
Notes
- This makes 2-4 servings depending on size.
- If you like a lot of dressing, double the batch. I find that one batch works for us.
- Prep Time: 15 minutes
- Category: Salads
- Method: No Cook
- Cuisine: American
