Colorful Autumn Salad

Autumn Salad
Colorful Autumn Salad from Katie Workman / themom100.com. Photo by Evi Abeler
Ratings
  • 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 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)
  • 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

Steps to Make It

  1. Gather the ingredients.

  2. In a container add the shallot, red wine vinegar balsamic vinegar, olive oil, and salt and pepper.  Shake to combine.

  3. Thinly slice the romaine hearts crosswise. 

  4. Turn it into a large bowl, and add the spinach, apricots, cranberries, and toss. Pour over the dressing and toss to combine well. Turn it into a serving bowl, or serve into individual salad bowls, and top with the goat cheese and bacon.

  5. Turn it into a serving bowl, or serve into individual salad bowls, and top with the goat cheese and bacon.