Fall Apple Cranberry Salad (Print-Friendly Version)
Crisp apples, pecans, cranberries, greens and tangy vinaigrette bring out the best of autumn in every bite.
# Ingredients Required:
→ Salad
01 -
65 g pecan halves, roughly chopped and toasted
02 -
900 g brussels sprouts, trimmed and outer leaves removed
03 -
320 g baby spring mix (your preferred blend)
04 -
2 crisp apples, thinly sliced (such as Granny Smith or Honeycrisp)
05 -
60 g crumbled goat cheese (or feta, blue cheese, or any crumbly cheese)
06 -
60 g dried cranberries
07 -
60 g pomegranate seeds
→ Apple Vinaigrette
08 -
80 ml apple juice (or apple cider)
09 -
60 ml apple cider vinegar
10 -
7 ml pure maple syrup or honey
11 -
1.25 ml dijon mustard
12 -
1.25 ml kosher salt
13 -
1.25 ml freshly ground black pepper
14 -
60 ml extra virgin olive oil
# Detailed Directions:
01 -
Slice brussels sprouts thinly using a food processor with a slicing or shredding attachment, a sharp knife, or mandoline. Expect approximately 6 to 8 cups of shredded sprouts.
02 -
In a large bowl or deep platter, toss the shredded brussels sprouts with the baby spring mix until evenly combined.
03 -
Arrange sliced apples over the greens. Top with crumbled goat cheese, dried cranberries, and pomegranate seeds. Finish by sprinkling cooled, toasted pecans evenly on top.
04 -
In a mixing bowl or glass measuring cup, whisk together apple juice, apple cider vinegar, maple syrup, dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and thickens.
05 -
Drizzle the desired amount of apple vinaigrette over the salad just before serving. Offer extra dressing on the side if preferred.
# Helpful Advice:
01 -
You may not require all of the vinaigrette for the salad. Store any leftover dressing in an airtight container in the refrigerator for up to one week.