Autumn Salad with Apple Cider Vinaigrette
This autumn salad with apple cider vinaigrette is simple, nourishing and full of fall flavors! It's easy to make and great for a quick lunch or to serve with a big group! The homemade apple cider vinaigrette is delicious and definitely makes the salad in my opinion! If you want to make it a little more hearty, you could always add some sweet potatoes, quinoa, or rice! Enjoy!
Servings: 1
Ingredients
For the Salad:
- 2 cups mixed greens
- 3-4 oz cooked chicken breast
- ¼-⅓ cup honeycrisp apples chopped
- 2 tbsp roasted pecans chopped
- 2 tbsp dried cranberries
- 2 tbsp feta
For the Apple Cider Vinaigrette:
- ¼ cup apple cider vinegar
- ⅓ cup extra-virgin olive oil
- 1 tbsp dijon mustard
- 2 tsp honey
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Prepare your chicken breast however you're going to use it: rotisserie, baked, crockpot, grilled, etc. I baked mine in the oven at 375F degrees with olive oil, salt, pepper & garlic powder for about 30 minutes until the internal temperature was 165F degrees.
- Assemble your salad. Add a base of greens and then top with the remaining ingredients: chicken, apples, pecans, cranberries, and feta. All the measurements are general so feel free to add more or less of anything.
- Prepare your dressing. In a jar, add in the apple cider vinegar, dijon, honey, salt and pepper. Mix well. Slowly pour in the olive oil while simultaneously stirring.
- Pour as much dressing as you'd like over the salad. The recipe makes extra but not a ton, so if you'd like more, just double the recipe. Mix and enjoy!
Notes
For Storing: I'd store any of the ingredients separately since the lettuce will wilt with dressing on it.