Autumn Harvest Salad with Sweet Dijon Vinaigrette
Fall on a salad plate! An Autumn harvest salad with a sweet dijon vinaigrette thats hearty and filling. Loaded with crisp, sweet apples, cranberries, and pecans. Chicken and eggs pack on the protein so it's a healthy and filling meal!
Servings: 2 large salads or 4 sides
Ingredients
For the Salad:
- 4 cups lettuce or spring mix
- 2 cups baby spinach
- 1 cup cooked chicken breast*
- 1 cup fuji apples chopped
- 3 large eggs
- 1/2 cup dried cranberries
- 1/3 cup crumbled goat cheese
- 2/3 cup pecan halves or pieces
For the Sweet Dijon Vinaigrette:
- 1 tablespoon whole-grain dijon mustard
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon italian seasoning
- 3 tablespoons honey
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- salt and pepper to taste
Instructions
To make the salad:
- Place the eggs in a saucepan and fill with water until the eggs are completely submerged. Set over high heat. Bring the water to a rolling boil. Turn off the heat and cover the saucepan with a lid. If you're using an electric stove, remove the saucepan from the burner. Leave the eggs covered for 10-11 minutes. Remove eggs from saucepan with slotted soon, tap the eggs gently against the countertop to just crack the shell. Place the eggs in an ice water bath for 2 minutes. Peel and dice.
To make the dijon vinaigrette:
- Combine all the ingredients in a mason jar, screw the lid on tight and give it a few good shakes until the all the ingredients are mixed and the dressing thickens just slightly.
To assemble:
- In a large bowl combine all the salad ingredients listed. Toss in the dressing just before serving.
Notes
- Grilled, poached, or rotisserie chicken are all fine for this recipe
