I’ve been hungry lately for a real substantial salad. Not the ones like we’ve been eating all summer with light textured greens, tomatoes, cucumbers and the like with a simple garlic lemon dressing.

What made my tummy happy was a salad with crisp dark greens, apples or pears, toasted nuts, a few pumpkin seeds, bacon, cheese and dried fruit. How does that sound to you? It sounded pretty good to my pal and colleague, Matt Swaim of the Sonrise Morning Show/Sacred Heart Radio, this morning. We talked about vinegar mentioned in the Bible (made from wine, dates, etc.) and I shared this recipe. Perfect for a chill autumn day.

Apple cider salad dressing with Autumn Salad

Olive oil, mustard, salt and honey or maple syrup make the best, not “wimpy” salad dressing for bold autumn salads.

Vinaigrette 

Whisk together or pour into jar and give it a good few shakes. Now if you like, sub in grape seed or avocado oil for the olive oil. You can’t go wrong with this recipe!

2/3 cup olive oil
1/3 cup organic raw apple cider vinegar
2 tablespoons maple syrup or honey

2-3 teaspoons Dijon mustard – I used a little less than 2
1/8 to 1/4 teaspoon sea salt
1/4 teaspoon finely ground black pepper

Salad 

Crisp lettuce, chopped
2 pears or apples unpeeled, cored and diced – I used honey crisp and pears

Dried fruit – apricots, chopped or cranberries

Toasted nuts, chopped – see note

Bacon, cooked and crumbled

Pepita seeds – optional but so good!

Feta, Gorgonzola or blue, or goat cheese, crumbled

Tips: 

Toasting nuts: Preheat oven to 350 and pour nuts in single layer and toast 6-10 minutes, shaking halfway through. Watch carefully as they can burn easily. They’re ready when they smell fragrant. Cool and then chop.

Totable salad in Mason Jar – Layer: Dressing, apples, dried fruit, cheese, lettuce, nuts & seeds. Shake when ready to serve.