Big thanks to Valley Fig for providing the beautiful, dried figs for this recipe!
Fall Harvest Salad with Creamy Honey Mustard Dressing – How to Love Cooking
Fall Harvest Salad with Creamy Honey Mustard Dressing
Ah, it’s that glorious time after Halloween and before the two best food holidays where I do my best to stay on track and not give in to two full months of eating like there’s no tomorrow.Eating Healthy During the Holidays
Between the seasonal baked goods that pop up at work, the cold temps, and early transition to nighttime that make me crave giant bowls of pasta – eating light and healthy can be tricky this time of year.
But it doesn’t have to be!
Healthy eating gets a bad rap at times, and it’s really unfortunate. Many people think the only healthy meal is a dry, baked chicken breast with a side of steamed broccoli. Others are utterly bored by salads and hate the taste of vegetables.
However, I’m here to tell you that a salad is just as exciting as fried bacon mac and cheese balls!
Ok, maybe that’s a stretch. But it can be delicious, beautiful, filling, and make you feel better than the aforementioned calorie whopper.
Plus, salads are so simple to throw together, the easy-factor alone will make healthy eating worth it.
Fall Harvest Salad with Creamy Honey Mustard Dressing – How to Love Cooking
A Delicious Seasonal Salad
For this recipe, I took a bag of a beautiful butter lettuce blend (feel free to use spinach, romaine – if it’s safe -, or whatever you like) and tossed in some of my favorite seasonal ingredients.
You are welcome, of course, to add or subtract whatever ingredients you like or have on hand. I highly encourage you to think seasonal, though!
Here’s what I added for flavor, color, texture, and nutrition:
1) Diced, sweet and tart Granny Smith Apple, leaving the skin on for color and fiber.
2) Diced, cooked chicken breast. (Feel free to substitute turkey or chickpeas for a vegetarian option.)
3) Sliced almonds for crunch.
4) Sliced, dried Calimyrna Figs because they have lots of fiber and are a gorgeous addition to any fall salad. (I spotted these in the produce section of my grocery store, but you might also find them in the dried fruit isle.)
5) Blue cheese crumbles. (If you don’t see them in the photo, your eyes are fine. I was so excited about this pretty salad that I forgot to add the blue cheese! Forgive me!)
However, you could also add sliced beets, crumbled hard-boiled egg, croutons, shaved Brussels sprouts, pepitas, the list goes on!
Fall Harvest Salad with Creamy Honey Mustard Dressing – How to Love Cooking
How to Make Homemade Honey Mustard Dressing
Everything comes together with a deliciously creamy honey mustard dressing that is a cinch to make. I know I’ve talked about it before, but homemade salad dressings are the way to go. It’s been years since I bought a bottle of the pre-made stuff.
My reason? Just take a look at all the ingredients and preservatives you can’t pronounce, or take a look at the price tag for the better quality ones. It only takes about five minutes to make your own, and you’ll know exactly what’s in it.
This dressing contains some honey, Dijon mustard, apple cider vinegar, mayo, olive oil, salt, and pepper. It makes enough to lightly dress one bag of lettuce, so double or triple the recipe if you’re assembling this for a crowd. All you have to do is add the ingredients into a bowl, and whisk them together until you get a smooth, creamy dressing.
Fall Harvest Salad with Creamy Honey Mustard Dressing – How to Love Cooking
A Perfect Salad For Thanksgiving
If you’re in charge of bringing a salad to your Friendsgiving or Thanksgiving celebration this year, this Fall Harvest Salad with Creamy Honey Mustard Dressing is a wonderful option. It’s flavorful, beautiful, and has several unique ingredients. People definitely won’t forget it!
I’ll be making this for several lunches during the next few weeks to keep my healthy habits in check!
Thanks again to Valley Fig for the yummy addition to this salad!
Enjoy!
Want more salad recipes? Try my Arugula and Toasted Couscous Salad with Roasted Root Veggies and Maple-Mustard Vinaigrette or this Baked Salmon Salad with Citrus Mint Vinaigrette!
Did you make this?? Please let me know in the comments below or tag me on social media #howtolovecooking! I’d love to know how it went for you!
Fall Harvest Salad with Creamy Honey Mustard Dressing
If you’re in charge of bringing a salad to your Friendsgiving or Thanksgiving celebration this year, this Fall Harvest Salad with Creamy Honey Mustard Dressing would be a wonderful option. It’s flavorful, beautiful, and has several unique ingredients. People definitely won’t forget it!
Ingredients
For the Dressing:
- 1 TBS Olive Oil
- 1 TBS Honey
- 1 TBS Dijon Mustard
- 2 TBS Mayonnaise
- 2 TBS Apple Cider Vinegar
- 1/4 tsp Salt
- 1/8 tsp Pepper
For the Salad:
- 1 bag Butter Lettuce Blend (Or use whatever kind of greens you like!)
- Half Large, Granny Smith Apple (Diced into small pieces with the skin on)
- 1 C Cooked Chicken (Diced or shredded)
- 1/3 C Sliced or Chopped Almonds
- 1/4 C Crumbled Blue or Gorgonzola Cheese
- 6-8 Dried Figs (Chopped into quarters and stems cut off)
Instructions
For the Dressing:
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Combine all of the dressing ingredients in a bowl or small food processor. Whisk or blend until the dressing is smooth and well mixed. Check for seasonings and adjust.
For the Salad:
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Add the bag of (washed and dried) lettuce to a bowl or large serving platter. Scatter the apples, almonds, cheese, chicken, and chopped figs over the lettuce.
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Just before serving, drizzle the dressing over the top of the salad or keep on the side.
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Enjoy!
Recipe Notes
- For salads, it's really up to you for how much of a particular ingredient you'd like to add. I love the combinations of these ingredients together, but please feel free to add the ones you love or other things you may have on hand like chopped beets, hard-boiled egg, chickpeas instead of chicken, or pepitas.
- The dressing makes enough to lightly cover one bag of salad. Double the amount if you'd like for the salad to be more heavily dressed or want extra.
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