Apple, Cranberry, Almond Salad With Apple Cider Vinaigrette Dressing
These last couple years I’ve been trying to add more leafy greens to my daily dietary intake. Some days I succeed and other days I just don’t feel like eating salads. Since it’s not always easy to get plenty of greens in my daily meals having a healthy salad in the fridge that stays fresh for 3-4 days has been helping me in the last few months. This salad has become one of my favorites for the Thanksgiving and Christmas Holidays, but in the past I’ve also made it for Easter lunch.
To make it an easy complete weeknight meal serve it alongside your favorite grilled meat such as chicken or steak. My husband also likes to take this leftover salad with him for lunch with an added protein such as hard boiled eggs and/or lunch meat. This Fall I also took it with me to a fashion party and everyone loved. From all the feedback that I gathered the lightly toasted almonds and salad dressing is what put this salad over the top delicious. Even though I usually make this salad mostly in the fall and winter, most of the ingredients are found at local farmer’s markets in the warmer seasons. I hope you enjoy this salad as much as my husband and i have. As always thanks for visiting, Emma’s Daily Bread. Cheers to a Happy & Healthy Holiday Season.
Apple, Cranberry, Almond Salad With Apple Cider Vinaigrette Dressing
Ingredients
- 8 oz Spinach or combination of spinach & mixed spring greens
- 1 Fuji or Honeycrisp Apples Thinly sliced
- 1/2 Cup Dried Cranberries or Raisins Unsweetened
- 1 Red Bell Pepper Chopped
- 1 Medium Red Onions Thinly sliced
- 3/4 Cup Almonds Sliced or Whole almonds
- APPLE CIDER DRESSING
- 3-4 TBSP Apple cider vinegar
- 1/4 Cup Honey
- 1/2 tsp Salt
- 2 TBSP Sweet onions Diced
- 3/4 Cup olive oil
Instructions
- Place all salad dressing ingredients in a high speed blender, blend on high for 1-2 minutes.
- Using low to medium heat saute almonds in butter or coconut oil for 2-3 minutes. Watch closely because you do not want to burn the almonds or butter, it ruins the taste. Also I like using sliced almonds because it results in extra crispiness.
- Next mix all the salad ingredients. Add dressing right before serving.
- You may make salad ahead of time, store in refrigerator in airtight container or wrap salad bowl with saran wrap.
- This makes a big salad. Therefore I make half the recipe if it's just for my husband & I, but it still lasts for 3-4 meals. Since we eat it over a 3-4 days, I only add the salad dressing to the amount that we are going to eat that same day. ENJOY!
Notes
- I like the tart taste of cranberries, but I have a hard time finding unsweetened cranberries. I did finally find apple sweetened cranberries at whole foods, which I really liked.
- Recipe Video