Prep Time: 30 minutes
Cook Time: 15 minutes
What’s in this Fall Harvest Salad?
I always tell people, play to your audience when it comes to the greens. I love kale for its super food status, and I find that Tuscan kale has a milder flavor and tastes great when mixed in with the romaine lettuce. Even so, kale is more of a “grown up” flavor, unless you’ve got really sophisticated kiddos. When I’m serving this Fall Harvest Salad to the whole family, I opt for romaine.
My sister and I use turkey bacon in our versions of this salad, but you can certainly use whatever type you prefer. Any bacon is good bacon. Same goes for apples – I personally love the tartness of Granny Smith apples in this salad, but Honeycrisp apples seem to be more of a crowd pleaser. You should use whatever kind of apples you like – ’tis the season!
And there’s nothing better than apples and cheddar in the fall. Go for the sharpest cheddar you can find. My favorite is Cabot Seriously Sharp.
The Best Honey Dijon Dressing
Fall Harvest Salad with Honey Dijon Dressing
- 3 romaine hearts chopped, rinsed and dried
- 2 boneless, skinless chicken breasts
- 8 oz. sharp cheddar cheese cut into cubes
- 1-2 Honeycrisp apples cored and sliced
- 1/2 cup candied pecans chopped
- 8 strips of bacon
- 3 Tbsp. extra virgin olive oil
- 1/2 cup all-purpose flour
- 2 cloves garlic minced
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable oil
- Salt and pepper to taste
- Slice the chicken breasts in half to make 2 thinner breasts of the same size. You’ll end up with 4 cutlets. Heat olive oil and garlic in a skillet over medium heat, until the garlic starts to sizzle. Coat chicken with flour on both sides and tap off the excess. Place chicken cutlets into the skillet and season with salt and pepper. Cook until both sides are browned and the cutlets can be easily pierced with a fork, about 8 minutes each side. Remove onto a cutting board and slice into strips.
- Place the bacon into the same skillet and fry until crispy. Remove onto a cutting board and dice.
- Whisk first 3 dressing ingredients together in a small bowl. Whisking constantly, slowly pour in the oil. Season with salt and pepper.
- Assemble all salad ingredients in a large bowl. Pour dressing over salad and toss together.