Looking to mix things up with your salad game? This salad is easy, has the perfect tang, and is good for you too!

When the weather starts cooling off, I start making this salad for lunch multiple times a week. It’s a perfect way to use fall apples; plus, its light and bright flavor helps offset the heartier dinners that typically accompany colder weather.

Bright Apple Cider Salad

Prep Time: 5 minutes

Cook Time: None

Yield: 1 salad + extra vinaigrette

Ingredients

  • 1-1.5 cups greens of choice (kale and spinach are my go-to’s)

  • 2 tablespoons craisins

  • 2 tablespoons crumbled feta cheese

  • 1/4 cup diced apple

  • 2 tablespoons nut or seed of choice (almond, cashews, pepitas, pecans, walnuts - basically any works!)

Apple Cider Vinaigrette

  • 2 tablespoons olive oil

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon honey

  • pinch of salt

Instructions

  1. Mix together vinaigrette and set aside. I like to use a small Mason jar to simply shake the ingredients together.

  2. Place greens in a bowl and drizzle with vinaigrette.

  3. Top with remaining ingredients.

  4. Refrigerate leftover vinaigrette.

Recipe Notes:

This vinaigrette recipe makes enough for two or three salads. When I get ready to make another salad, I the vinaigrette out of the fridge to let it sit at room temperature for a bit. This helps the solidified olive oil turn back to liquid. Alternatively, you can run the jar under hot water. After that, give the jar a good shake to mix it back together and you’re good to go!

I like this salad partly because it isn’t high in fat. The one downside to this salad is that it is not low sugar. If you’re looking to decrease the sugar, one way to do that is by using unsweetened craisins.

The vinaigrette is also tangy! Feel free to play around with the ratios of the vinaigrette until you get it the way you like.

Looking for more protein? Add some cooked chicken breast to the mix!

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