Colorful Autumn Salad

Colorful autumn salad recipe

The Spruce / Diana Chistruga

  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
265 Calories
22g Fat
13g Carbs
7g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 265
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 21%
Cholesterol 8mg 3%
Sodium 204mg 9%
Total Carbohydrate 13g 5%
Dietary Fiber 6g 22%
Protein 7g
Calcium 176mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Most of us are always looking for a new and different salad to shake up the holidays or even a weeknight dinner. The addition of dried fruit is a pretty and flavorful way to make a green salad much more special. This one includes chopped dried apricots and dried cherries, which provide a burst of tart sweetness, some color, and lovely chewy texture. The the whole thing gets topped with some crumbled cooked bacon (which has never not made salad—or anything else—better), as well as some crumbled goat cheese, which you can buy already crumbled, or just crumble yourself (or let the kids do it). 

Speaking of which, the dressing is easy for the kids to measure and shake up and they may even be able to slice up the romaine with an age-appropriate knife. 

Think of this salad for Thanksgiving, or whenever you need to spruce up a holiday table or a buffet. If you bring the dressing on the side, it makes a great potluck offering. Just dress and toss the salad right before serving, and bring along the cheese and bacon for sprinkling.

Ingredients

  • For the Balsamic-Shallot Dressing:
  • 1 shallot (finely minced)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • Dash kosher salt and freshly ground pepper to taste
  • For the Salad:
  • 1 hearts of romaine
  • 3 cups baby spinach leaves
  • 1/2 cup dried apricots (chopped)
  • 1/2 cup dried cranberries
  • 1/2 cup goat cheese (crumbled)
  • 1/2 cup cooked bacon (crumbled)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for colorful autumn salad
    The Spruce / Diana Chistruga
  2. In a container add the shallot, red wine vinegar balsamic vinegar, olive oil, and salt and pepper. Shake to combine.

    Add shallots and red wine
    The Spruce / Diana Chistruga
  3. Thinly slice the romaine hearts crosswise. 

    Thinly slice romaine hearts
    The Spruce / Diana Chistruga
  4. Turn it into a large bowl and add the spinach, apricots, cranberries, and toss.

    Put ingredients into large bowl
    The Spruce / Diana Chistruga
  5.  Pour over the dressing and toss to combine well.

    Pour over dressing
    The Spruce / Diana Chistruga
  6. Turn it into a serving bowl or serve into individual salad bowls and top with the goat cheese and bacon.

    Serve
    The Spruce / Diana Chistruga

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