I love salads all year long. But as summer turns into fall, I enjoy salads even more. This week, I tossed together some of my favorite seasonal produce to make a quick, healthy, delicious lunch. Instead of providing a step-by-step recipe, for this one, I’m including a list of ingredients and some simple swaps if you don’t like or don’t have something on the list. This harvest honeycrisp salad is very forgiving – you can easily make more or less, depending on what you need.
Harvest Honeycrisp Salad
Shredded kale: curly, Tuscan, or a blend work well
Shredded broccoli slaw: coleslaw slaw, rainbow slaw, or shredded red or green cabbage are good alternatives
Shredded Brussels sprouts: add extra slaw or cabbage if you don’t like them or don’t have any on hand
Diced honeycrisp apple: I like honeycrisp for its sweet, crisp flavor, but your favorite apple (sweet or tart) will do
Chopped pecans: these are my favorite but almonds work well too.
Feta cheese: the saltiness of the cheese is a nice complement to the apples, but crumbled goat cheese is also nice.
Fig balsamic dressing: whisk together 2 parts olive oil and 1 part fig balsamic vinegar for a quick, healthy dressing without all the additives. If you don’t have/can’t find fig balsamic, regular balsamic vinegar works just as well.
Extras: if you want to amp up the flavor, add some pumpkin seeds or dried cranberries as well. You can also add some protein like grilled chicken or steak.
Make a single serving or toss together a bigger mix for dinner. And if you have some leftover, just throw it in the fridge. It tastes just as good the next day. Enjoy!