Fall Salad with Maple-Balsamic Dressing recipe
Embrace the flavors of fall with this vibrant salad, a delightful blend of crisp apples, sharp Cheddar, and tart cranberries, all tossed over tender baby spinach. It’s an effortless dish that captures the season’s spirit in every bite.
The maple-balsamic dressing adds a perfect balance of sweetness and tang, enhanced by a touch of Dijon mustard. Blending these ingredients creates a creamy, luscious dressing that clings beautifully to each leaf and mix-in.
Ideal for gatherings or a simple weeknight side, this salad brings rich textures and autumnal flavors to the table. The earthy pecans and juicy apples make it a crowd-pleaser you’ll want to enjoy all season long.
Fall Salad with Maple-Balsamic Dressing Ingredients
Key Ingredients
Baby Spinach: A soft, earthy base that perfectly complements the other fall flavors, giving each bite a fresh, leafy crunch.
Apple: Crisp and juicy, bringing a hint of natural sweetness that balances the salad’s savory elements.
Sharp Cheddar Cheese: Rich and bold, this cheese adds a creamy sharpness that intensifies the overall flavor profile.
Dried Cranberries: Tart and chewy, they lend a subtle sweetness and texture, enhancing each layer of flavor.
Chopped Pecans: Nutty and crunchy, pecans add warmth and a satisfying bite, perfect for fall’s cozy, comforting dishes.
Fall Salad with Maple-Balsamic Dressing: Recipe Tips, Serving Suggestions, and FAQs
Recipe Tips
1. Emulsify the Dressing for Creaminess: To achieve a velvety texture, blend the dressing ingredients slowly, streaming in the olive oil while the blender is running. This process emulsifies the dressing, creating a smooth, creamy consistency that clings beautifully to each ingredient in the salad. If you don’t have a blender, whisk vigorously by hand, adding the oil in small increments.
2. Use Fresh, Crisp Apples for Texture: The apple is a key ingredient, bringing juicy sweetness and crunch. Opt for firm, slightly tart varieties like Honeycrisp or Granny Smith for the best contrast to the sharp Cheddar and sweet cranberries. Dice the apples just before serving to prevent browning and keep the salad looking fresh.
3. Toast the Pecans for Extra Flavor: Toasting the pecans before adding them enhances their rich, nutty flavor and adds extra crunch. Spread them on a baking sheet and toast at 350°F for 5-7 minutes, watching closely to prevent burning. This small step makes a big difference, elevating the salad’s texture and depth.
What to Serve with Fall Salad with Maple-Balsamic Dressing
1. Butternut Squash Soup: A warm bowl of butternut squash soup pairs wonderfully with this salad. Its creamy, slightly sweet flavor complements the maple-balsamic dressing and the autumnal notes of the salad ingredients. Together, they create a cozy, satisfying meal that’s perfect for a chilly day.
2. Crusty Artisan Bread: Freshly baked crusty bread, such as a French baguette or whole-grain loaf, provides a hearty addition to this salad. The bread’s chewy texture complements the salad’s crunch, and it’s perfect for soaking up any leftover dressing. Try it slightly warmed for extra comfort.
3. Grilled Chicken Breast: For a more protein-rich pairing, serve this salad with a grilled chicken breast seasoned with rosemary or thyme. The smoky, savory notes of the chicken balance the sweetness of the salad’s dressing and cranberries, making this a complete and flavorful meal.
FAQ
1. Can I make the dressing ahead of time?
Yes! Prepare the dressing up to two days in advance and store it in an airtight container in the fridge. Give it a quick whisk or shake before using to recombine any separated ingredients.
2. What’s the best way to store leftovers?
Store leftover salad and dressing separately to maintain freshness. Keep the salad in an airtight container in the fridge for up to one day. The dressing can last for up to a week in the fridge.
3. Can I substitute the Cheddar cheese?
Absolutely. A sharp cheese works best for balance, so consider using feta or blue cheese for an equally flavorful twist.
4. How do I prevent the apples from browning?
If preparing the apples ahead of time, toss them in a little lemon juice to slow browning. Alternatively, dice them just before serving to maintain their fresh appearance and texture.
Fall Salad with Maple-Balsamic Dressing
Ingredients
- Salad:
- Baby spinach leaves 10 ounces
- Diced apple fresh and crisp
- Sharp Cheddar cheese diced
- Dried cranberries
- Pecans chopped
Instructions
- Balsamic vinegar
- Pure maple syrup
- Dijon mustard
- Extra-virgin olive oil
- Salt and ground black pepper, to taste
- Instructions
- In a spacious salad bowl, combine the baby spinach, diced apple, sharp Cheddar cheese, dried cranberries, and chopped pecans. Gently toss the ingredients to ensure an even mix.
- For the dressing, blend together the balsamic vinegar, pure maple syrup, and Dijon mustard in a blender on medium speed. While blending, pour in the olive oil steadily to create a smooth, emulsified dressing. Add salt and pepper to taste, blending until creamy and well combined. Drizzle the dressing over the salad, toss lightly, and serve immediately.
