Harvest Apple Walnut Salad with Honey Mustard Balsamic Vinaigrette
This harvest apple walnut salad is the perfect salad to make this Autumn! Lots of leafy greens, candied walnuts, cranberries and chicken- topped with an irresistible Honey Mustard Balsamic Vinaigrette. This harvest apple walnut salad is so easy and delicious.
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Servings: 4
Ingredients
Harvest Apple Salad
- 6 cups spring mix blend
- 2 cups shredded rotisserie chicken
- ½ cup dried cranberries
- ½ apple thinly sliced
- ¼ cup crumbled feta cheese
Honey Mustard Balsamic Vinaigrette
- ¼ cup good quality olive oil
- ¼ cup balsamic vinegar
- 3 Tbsp dark honey
- 2-3 teaspoons dijon mustard (more or less to taste)
- 3 cloves minced garlic
- ½ teaspoon salt
- freshly ground black pepper
Candied Walnuts
- 1 cup raw walnut halves
- 1 Tbsp salted butter
- ¼ cup sugar
- ½ teaspoon water
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
Rosemary Baguette Croutons:
- ½ loaf 2 day old baguette bread, sliced and torn into 1" pieces
- ¼ cup olive oil
- 1 teaspoon fresh minced rosemary
- ¼ teaspoon garlic powder
- salt and pepper, to taste
Instructions
- In a jar combine all the ingredients for the honey mustard balsamic vinaigrette. Place the lid on the jar and shake vigorously for 30 seconds. Season to taste with additional honey, salt and pepper if needed.
- Start on the candied walnuts. Heat a non stick skillet over medium high heat. Add the salted butter. Once the butter melts, add the walnut halves. Toast for 1 minute. Next, add the sugar, water, cinnamon and salt. Cook for 5 minutes, stirring constantly being careful not to burn the walnuts.
- Transfer the walnuts immediately to a parchment lined cookie sheet. Using a wooden spoon, separate the walnut pieces. As the walnuts cool they will harden and stick together if you don't separate them. Set them aside to cool while you start on the croutons.
- Preheat oven to 300 degrees F. Toss the baguette pieces with the olive oil, rosemary, garlic powder and salt and pepper to taste. Spread evenly on a parchment paper lined cookie sheet. Toast in the oven for 20 minutes. While the croutons are toasting, start assembling the salad.
- In a large salad bowl toss the spring mix, chicken, cranberries, feta, sliced apple and candied walnuts. Add the toasted croutons. Add desired amount of honey mustard balsamic vinaigrette and toss well. Top with fresh parmesan if desired. Enjoy!