Today we’re switching it up and taking a break from all the baking to make a super simple but impressive fall Spinach Salad with Apples, Cranberries, Pumpkin Seeds and crumbles of Blue Cheese!
This is such a great addition to Thanksgiving dinner, or goes perfect with my pumpkin biscuits and pumpkin mac and cheese for a really festive Autumn meal.
I like to start with a bed of hearty spinach in a large serving bowl.Then just before you’re ready to serve it, slice up a crisp juicy apple. Add some sweet chewy dried cranberries. Some pepitas, which are little pumpkin seeds, for a little crunch and some soft crumbled blue cheese or feta cheese.
For the honey apple cider vinaigrette to top it off, just shake everything up in a jar to let all the ingredients come together for a simple dressing that pairs perfectly with this salad.
Fall Spinach Salad with Apple, Cranberries, Pumpkin Seeds and Honey Apple Cider Vinaigrette
Honey Apple Cider Vinaigrette:
- 1/4 cup apple cider vinegar
- 1/3 cup honey
- 1-2 teaspoons Dijon or honey mustard
- 1/3-1/2 cup extra virgin olive oil
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 5 cups spinach
- 1 apple, sliced
- 1/2 cup dried cranberries
- 1/4 cup toasted pepitas (hulled green pumpkin seeds)
- 1/4 cup chopped walnuts, optional
- 1/3 cup crumbled feta or blue cheese
For dressing, vigorously shake together all ingredients, in a closed jar.
Just before serving, slice the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and pepitas. Use a fork to crumble the goat cheese over the salad. Gently toss to mix all of the ingredients and serve with dressing.
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