Curried Fall Salad
Only four ingredients go into this salad that captures the essence of Fall, with mixed greens, sweet apples, tart dried cranberries and crunchy toasted almonds. A zesty curry dressing pairs well with the mix of flavors and textures.
Servings 4
Ingredients
- SALAD
- 6-8 cups mixed salad greens (packaged pre-washed makes it easier)
- 1 large, firm apple, peeled and chopped into 1" pieces
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds, toasted (See Note)
- DRESSING
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 4 tsp pure maple syrup
- 2 tsp curry powder
- 2 tsp Dijon mustard
- 1/2 tsp salt, Kosher or Himalayan
- 1/4 tsp ground black pepper
- 2 tbsp minced red onion (or 1/2 tsp onion powder)
Instructions
- Dressing: Whisk all ingredients together.
- Salad: Toss all ingredients together in a very large bowl. Drizzle with dressing.
Notes
To toast almonds: Place almonds in a small dry skillet and cook over med-low heat, stirring constantly, until golden brown and fragrant, 2-4 minutes. Cool.
This salad and dressing was another big hit with my family and it was easy to prepare. I highly recommend.
Thanks, Lisa!
A great salad any time of year! And so easy to make and the dressing is better than any on the market.
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