Harvest Salad with Cider Balsamic Dressing

This simple Harvest Salad with Cherries, Pecans and Goat Cheese with a Cider Balsamic Dressing is the perfect holiday side, or easy addition to any meal.

I was looking for something a bit lighter to make for lunch the other day (tis’ the season for family gatherings after all), and as I roamed throughout the grocery store it hit me.  A harvest salad with cider balsamic dressing loaded with creamy goat cheese, tart cherries and roasted pecans.  It was the perfect balance of sweet, tart and buttery flavor from the pecans.  ohh, and it got my greens in for the day too!  Whether its for an everyday work lunch or a big holiday this Harvest salad with cider balsamic dressing is perfect salad for fall.

*I used a small mason jar for the cider balsamic dressing because it was easy to shake the dressing in and it traveled well to work.  You can also swap out the cherries and goat cheese for blue cheese and pears.  Yum!

Salad Dressing Ingredients:

1/4 Cup Apple Cider

1 Teaspoon Balsamic Reduction

1 Tablespoon Rice Vinegar

1/3 Cup Olive Oil

1/2 Teaspoon Fresh Ground Pepper

1/4 Teaspoon Ground Mustard

1 Clove Garlic, crushed and minced

Salad:

6 oz Dried Cherries

1 Cup Pecans, halved and toasted

4 oz Goat Cheese Crumbles

1 Package (about 8 Cups) Mixed Organic Greens

In a small mason jar or container with lid combine the apple cider, balsamic reduction, rice vinegar, olive oil, pepper, mustard, and garlic.  Place the lid on the mason jar and shake vigorously.

Just before serving place the mixed greens into a serving bowl; add a little of the dressing then toss the salad coating evenly (don’t drown the salad with dressing).

Add the cherries, pecans and goat cheese on top.  Serve immediately and place the remaining dressing to the side for guest to add more as needed. *The dressing will keep for up to two weeks in the refrigerator.