Description
A seasonal, sweet-and-savory salad combining greens, crisp apples, nuts, dried fruit, and a creamy tangy dressing, perfect for fall.
Ingredients
- 4 cups mixed salad greens (baby spinach, arugula, or your favorite mix)
- 2 cups shredded halal cooked chicken breast (or roasted chickpeas for a vegetarian option)
- 1 large crisp apple, cored and thinly sliced
- 1/2 cup toasted walnuts or pecans, chopped
- 1/3 cup dried cranberries
- 1/4 cup thinly sliced red onion
- 1/2 cup crumbled feta cheese or soft goat cheese
- 1/3 cup Greek yogurt (for the dressing)
- 2 tbsp olive oil (for the dressing)
- 1 tbsp honey (for the dressing)
- 2 tsp Dijon mustard (for the dressing)
- 1 tbsp apple cider vinegar (for the dressing)
- Salt and black pepper to taste (for the dressing)
Instructions
- Toast the nuts in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant.
- Thinly slice the apple and red onion, shred the cooked chicken, and crumble the cheese.
- Whisk together Greek yogurt, olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Toss the greens with half the dressing to lightly coat.
- Add chicken, apple slices, nuts, cranberries, and red onion.
- Drizzle remaining dressing and gently toss to combine.
- Sprinkle crumbled cheese on top and serve immediately on chilled plates.
Notes
Use fresh, crisp apples like Honeycrisp or Fuji for the best texture. The dressing can be made a day ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American