A delightfully light and filling salad, with bright colors and a light dressing. Wonderful for any season, throughout the year, easily adapt to seasonal fruits and flavors.
¼cupcrumbled goat cheesetry honey, plain or smoked
Optional Add-Ins or Swaps
Add fresh sliced strawberriesboysenberries, raspberries, even blueberries
Add pomegranate arilsa few tablespoons
Replace candied pecans for candied walnutscandied sliced/slivered almonds, macadamia nuts, pine nuts, sunflower seeds or pepitas.
Try feta or blue cheese crumbles in place of goat cheese
Try white or dark balsamic or apple cider vinegar
Toss in some shredded cooked chicken breast for a heartier salador bacon bits (or both!!)
Instructions
Maple Vinaigrette
To make vinaigrette, simply combine all ingredients in a salad shaker (or repurpose a jelly jar or mason jar) and shake well until combined. Refrigerate until ready to use.
Salad
Place greens, sliced red onions, sliced & chopped apples (and any other mix-ins) into salad bowl. Add cheese and pecans, pour on dressing to taste and toss. Serve immediately.
Many people have allergies, so sometimes I offer the nuts and cheese in small bowls on the side for serving, toss everything else and serve with optional toppings.
Serve with soup or sandwiches or add shredded cooked chicken for a heartier salad