This Fall Salad with Apples, Cranberries, and Sunflower Seeds is a vibrant and delicious dish perfect for the season. Featuring a spring greens salad blend as the base, it’s adorned with crisp Granny Smith apple slices, sweet dried cranberries, crunchy sunflower seeds, and creamy crumbled goat cheese. For added heartiness, rotisserie chicken is included. The salad is dressed with a homemade vinaigrette made from extra-virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper, ensuring a perfect balance of sweet and tangy flavors. Quick to prepare with minimal cooking time, this salad makes for a refreshing and satisfying meal or side dish that captures the essence of autumn’s flavors.
Fall Salad with Apples, Cranberries and Sunflower Seeds
This Fall Salad with Apples, Cranberries, and Sunflower Seeds is a vibrant and delicious dish perfect for the season.
Ingredients
- 5 ounces about 5 cups spring greens salad blend
- 1 large or 2 small Granny Smith apple s
- 1/3 cup dried cranberries
- 1/4 cup sunflower seeds
- 2 ounces chilled goat cheese crumbled (about 1/3 cup)
- 1/4 cup cooked chicken rotisserie chicken is great
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper to taste
Instructions
- Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
- Chop the apple into bite-sized pieces. Place your greens in a large serving bowl. Top with apple, dried cranberries, toasted sunflower seeds and chicken. Use a fork to crumble the goat cheese over the salad.
- Drizzle the salad with just enough dressing to lightly coat the leaves once tossed. Gently toss to mix all of the ingredients and serve!