Fall Harvest Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This fall harvest salad combines fresh apples, pears, cranberries, pecans, and sunflower seeds over greens with a Dijon vinaigrette and crumbled goat cheese. It's colorful, seasonal, and perfect for Thanksgiving.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1/4 medium apple (peeled, cored and chopped)
- 2 Tablespoons white wine vinegar
- 1 Tablespoons onion (chopped)
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon white sugar
- Salt and freshly ground pepper (to taste)
- 5 cups mixed greens (Baby Kale, Spring mix, watercress)
- 1/4 cup pecan halves
- 1 cup cranberries (fresh or frozen or substitute dried)
- 3 Tablespoons white sugar
- 1 apple (unpeeled, quartered, cored and thinly sliced)
- 1 Bosc Pear (unpeeled, quartered, cored)
- 1/4 cup sunflower seeds
- 1 cup goat cheese crumbles
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 297mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 336mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 297MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.