Harvest Bounty: Fall Salad with Cranberry Vinaigrette

Fall is a season of vibrant colors, cozy sweaters, and comforting flavors. What better way to celebrate the season than with a delicious and nutritious fall salad? This recipe combines the crispness of autumn greens with the sweetness of seasonal fruits and the tang of a homemade cranberry vinaigrette. It’s perfect as a light lunch, a side dish for Thanksgiving dinner, or a healthy and flavorful addition to any fall gathering.

## Why You’ll Love This Fall Salad

* **Seasonal Flavors:** This salad highlights the best of fall produce, from crisp apples and pears to crunchy pecans and tart cranberries.
* **Easy to Make:** The salad comes together quickly with minimal cooking required. The cranberry vinaigrette is also simple to whip up.
* **Versatile:** You can easily customize this salad to your liking by adding or substituting ingredients based on your preferences and what’s available.
* **Healthy and Nutritious:** Packed with vitamins, minerals, and fiber, this salad is a guilt-free way to enjoy the flavors of fall.
* **Visually Appealing:** The vibrant colors of the ingredients make this salad a beautiful addition to any table.

## Ingredients You’ll Need

### For the Salad:

* **Mixed Greens:** 8 ounces (about 8 cups) of your favorite fall greens, such as spinach, kale, arugula, or a blend. Baby spinach and a spring mix can also be used.
* **Apple:** 1 medium apple (such as Honeycrisp, Gala, or Fuji), cored and thinly sliced or diced. A mix of red and green apples can add visual appeal.
* **Pear:** 1 medium pear (such as Bartlett, Anjou, or Bosc), cored and thinly sliced or diced. Choose a pear that is ripe but still firm.
* **Dried Cranberries:** ½ cup. Look for cranberries that are plump and not too dry. You can rehydrate them slightly by soaking them in warm water for a few minutes.
* **Pecans:** ½ cup, toasted. Toasting the pecans enhances their flavor and adds a satisfying crunch. You can toast them in a dry skillet over medium heat or in the oven.
* **Goat Cheese:** 4 ounces, crumbled (optional). Goat cheese adds a creamy and tangy element to the salad. Feta cheese or blue cheese are also good alternatives.
* **Red Onion:** ¼ cup, thinly sliced (optional). Red onion adds a sharp bite to the salad. If you prefer a milder flavor, you can soak the sliced onion in cold water for 10 minutes.
* **Pomegranate Arils:** ½ cup (optional). Pomegranate arils add a burst of sweetness and a beautiful ruby-red color to the salad.
* **Roasted Butternut Squash or Sweet Potato:** 1 cup, cubed (optional). Adds a hearty and sweet element. Roast at 400F until tender and slightly caramelized.

### For the Cranberry Vinaigrette:

* **Fresh or Frozen Cranberries:** ½ cup. Frozen cranberries work just as well as fresh cranberries. If using frozen, there’s no need to thaw them first.
* **Olive Oil:** ¼ cup. Extra virgin olive oil is preferred for its flavor and health benefits.
* **Apple Cider Vinegar:** 2 tablespoons. Apple cider vinegar adds a tangy and slightly sweet flavor to the vinaigrette. You can substitute with balsamic vinegar or red wine vinegar, but the flavor will be different.
* **Honey or Maple Syrup:** 1 tablespoon. Honey or maple syrup adds sweetness and helps to balance the tartness of the cranberries and vinegar. Adjust the amount to your liking.
* **Dijon Mustard:** 1 teaspoon. Dijon mustard adds a subtle tang and helps to emulsify the vinaigrette.
* **Salt:** ¼ teaspoon, or to taste.
* **Black Pepper:** ⅛ teaspoon, or to taste.
* **Orange Zest:** 1 teaspoon (optional). Adds a bright and citrusy note to the vinaigrette.

## Equipment You’ll Need

* **Large Bowl:** For tossing the salad.
* **Small Saucepan:** For making the cranberry vinaigrette (if making from scratch).
* **Blender or Food Processor:** For pureeing the cranberry vinaigrette (if making from scratch).
* **Whisk or Fork:** For emulsifying the vinaigrette (if not using a blender).
* **Cutting Board:** For chopping fruits and vegetables.
* **Knife:** For chopping fruits and vegetables.
* **Measuring Cups and Spoons:** For measuring ingredients.

## Step-by-Step Instructions

### 1. Prepare the Cranberry Vinaigrette:

**Option 1: Fresh Cranberry Vinaigrette**

1. In a small saucepan, combine the cranberries, olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, pepper, and orange zest (if using).
2. Bring the mixture to a simmer over medium heat. Reduce the heat to low and cook for about 5-7 minutes, or until the cranberries have softened and burst. Stir frequently to prevent sticking.
3. Remove the saucepan from the heat and let the mixture cool slightly.
4. Pour the mixture into a blender or food processor and blend until smooth. Alternatively, use an immersion blender directly in the saucepan.
5. Taste and adjust the seasonings as needed. Add more honey or maple syrup for sweetness, or more apple cider vinegar for tanginess.
6. Strain the vinaigrette through a fine-mesh sieve to remove any cranberry skins or seeds (optional, but recommended for a smoother texture).
7. Store the cranberry vinaigrette in an airtight container in the refrigerator for up to 5 days.

**Option 2: Simplified Cranberry Vinaigrette (using Cranberry Sauce)**

1. In a small bowl, whisk together ¼ cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons cranberry sauce (store-bought or homemade), 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
2. Taste and adjust the seasonings as needed.
3. This method is faster and utilizes cranberry sauce, which many people have on hand during the fall and holiday season.

### 2. Prepare the Salad Ingredients:

1. Wash and dry the mixed greens thoroughly. If using larger greens like kale, chop them into bite-sized pieces.
2. Core and thinly slice or dice the apple and pear. To prevent browning, you can toss them with a little lemon juice.
3. Toast the pecans (if using untoasted ones). Spread the pecans in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned.
4. If using red onion, thinly slice it. If you prefer a milder flavor, soak the sliced onion in cold water for 10 minutes and then drain and pat dry.
5. If using roasted butternut squash or sweet potato, make sure it is cooked, cooled and cubed.

### 3. Assemble the Salad:

1. In a large bowl, combine the mixed greens, sliced apple, sliced pear, dried cranberries, toasted pecans, crumbled goat cheese (if using), sliced red onion (if using), and pomegranate arils (if using), and roasted squash (if using).
2. Just before serving, drizzle the cranberry vinaigrette over the salad. Start with a small amount and add more to taste. Be careful not to overdress the salad, as it can become soggy.
3. Toss the salad gently to combine all the ingredients.
4. Serve immediately and enjoy!

## Tips and Variations

* **Add Protein:** For a more substantial salad, add grilled chicken, turkey, or chickpeas.
* **Substitute Cheese:** If you don’t like goat cheese, try feta cheese, blue cheese, or shredded cheddar cheese.
* **Try Different Nuts:** Walnuts, almonds, or hazelnuts would also be delicious in this salad.
* **Add More Vegetables:** Consider adding roasted Brussels sprouts, shredded carrots, or chopped celery.
* **Make it Vegan:** Omit the goat cheese and use maple syrup instead of honey in the vinaigrette.
* **Prepare Ahead:** You can prepare the salad ingredients and the vinaigrette ahead of time and store them separately. Assemble the salad just before serving to prevent it from becoming soggy. The vinaigrette can be stored in the refrigerator for up to 5 days.
* **Cranberry Sauce Variation:** If you have leftover cranberry sauce, you can use it as a shortcut for the vinaigrette. Simply whisk together 2 tablespoons of cranberry sauce with 2 tablespoons of olive oil and 1 tablespoon of apple cider vinegar.
* **Spice it Up:** Add a pinch of red pepper flakes to the vinaigrette for a little heat.
* **Add Grains:** Incorporate cooked quinoa, farro, or wild rice for added texture and heartiness.
* **Massage the Kale:** If using kale, massage it with a little olive oil and salt for a few minutes to tenderize it.

## Serving Suggestions

* Serve as a light lunch or dinner.
* Serve as a side dish for Thanksgiving or other holiday meals.
* Bring it to a potluck or gathering.
* Pair it with grilled chicken, fish, or tofu.
* Serve it as a starter for a fall-themed dinner party.

## Nutritional Information (approximate, per serving)

* Calories: 350-450 (depending on ingredients and serving size)
* Fat: 20-30g
* Carbohydrates: 30-40g
* Protein: 5-10g

## Storing Leftovers

Store leftover salad in an airtight container in the refrigerator. It’s best to store the salad and vinaigrette separately to prevent the salad from becoming soggy. The salad will stay fresh for about 1-2 days.

## Conclusion

This Fall Salad with Cranberry Vinaigrette is a delicious and festive way to celebrate the flavors of the season. With its combination of sweet, tart, and savory ingredients, it’s sure to be a hit with everyone. So gather your favorite fall produce and give this recipe a try. You won’t be disappointed! This salad is more than just a dish; it’s an experience. It’s the crisp air, the vibrant colors, and the cozy feeling of fall all wrapped up in one delicious bite. Whether you’re enjoying it as a light lunch or sharing it with loved ones at a holiday gathering, this salad is sure to bring joy and warmth to your table. So, embrace the season and savor the flavors of fall with this delightful and versatile salad.