The BEST Fall Salad

I made this salad for a church event recently, and it got eaten up!! I got asked for the recipe over and over, so I decided to post it here 🙂

This is extremely easy and SO yummy and refreshing! It would be a perfect side for your Thanksgiving meal.

I am not going to give very many specific measurements on the ingredients, because you can make as much or as little as you want.

Ingredients for the Salad:

-Baby Spring Mix

-Sliced Almonds

-Chopped Pecans

-Dried Cranberries

-Feta Cheese

-Thinly Sliced Apple

-Thinly Sliced Pear

Ingredients for the Vinaigrette:

-1/3 cup Apple Cider Vinegar

-1/3 cup Olive Oil

-Honey to taste

-Black pepper to taste

Combine apple cider vinegar, olive oil, honey, and pepper either by whisking in a bowl or putting in a jar with a lid and shaking it up. You most likely won’t use all the vinaigrette at once unless you are making a huge salad. You can keep it stored at room temperature for a week or so.

Instructions:

1. Add baby spring mix, sliced almonds, chopped pecans, feta cheese, sliced apple, sliced pear, and desired amount of vinaigrette in a large bowl.
2. Toss all ingredients together and serve.
3. You can always top it with more feta or sliced cranberries to serve. 🙂

Enjoy!!