Fall Harvest Salad with Honey Dijon Dressing

I don’t often use the words “salad” and “addictive” in the same sentence, but this one kind of is. This Fall Harvest Salad with Honey Dijon Dressing is truly a family affair. Not only were several of my family members involved in its original creation and subsequent evolution, it is also one of the very few dishes that the entire family will eat – and I mean all ten of us. If the tender chicken doesn’t get you, the Honeycrisp apples will. If the apples don’t float your boat, the crispy, salty bacon or sharp cheddar will surely get your attention. There is something in this salad for everyone, and it will make you a big winner come dinner time.

I first sampled this Fall Harvest Salad with Honey Dijon Dressing at my sister’s home. My sister isn’t exactly known for her skills in the kitchen, so we all took a leap of faith when she said she was going to “cook” for us. This salad became her redemption dish! The combination of sweet and savory ingredients really worked, and I was happy to take a stab at the dressing. It had to be either sweet or creamy in order to get the rest of our family’s buy-in. Do you remember Catalina salad dressing? It was day-glow orange and grossly sweet? Yeah, that was my Dad’s favorite.

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

Dijon mustard is my go-to base for most dressings. It has a wonderful versatility and can lend a rich, silky texture to sauces and dressings without being actual cream or dairy. All it needs here is some raw honey, apple cider vinegar and oil to pull it together. Easy peasy.

It’s the vinegar in this dressing that takes it from a dipping sauce to a salad dressing. Kids love honey mustard, so if you need a good homemade dipping sauce, just leave out the vinegar.

One thing is for sure though – your kids will eat this salad! Here’s wishing you crowd-pleasing, successful weeknight cooking. Enjoy!

Fall Harvest Salad with Honey Dijon Dressing

A fall favorite, made with garlicky chicken strips, sharp cheese, crispy bacon and sweet-tart apples

5 from 1 vote

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Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Course Main Course, Salad

Cuisine American

Servings 4

Ingredients

  

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The Salad

• 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

The Dressing

• 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

Instructions

 

• 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.

Keyword chicken, entree salad, salad

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