Fall Harvest Salad with Apple Cider Vinaigrette

What better way to kick off the new blog and the beginning of fall than by posting my new favorite yummy seasonal salad recipe.

You’ll have to excuse my crappy cell phone photos. I’m up to my ears in wedding photo processing right now so unfortunately ain’t nobody got time for more than that.

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For those of us who need to eat meat at least once every 24 hours (or husbands that do), I’ve included a quick recipe for roasting some chicken to go with this salad. He had his on the side. I chopped up a few points worth and threw it on top of mine. It was a good pairing. :)

As always, this recipe is gluten free (GF) and although it isn’t naturally dairy free (there’s bleu cheese on the salad) – making it DF is as simple as omitting the cheese. We did just that for my husband’s salad and he still said it was delicious.

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NOTE: If you’re planning to make the chicken to go on top, make sure you start that first. The rest of the salad doesn’t take very long to make. I’ve also included the PPV (points plus values) if you’re doing the Weight Watchers thing.

Enjoy!

Fall Harvest Salad with Apple Cider Vinaigrette (taken from WW Magazine)

Dressing:

1 T. maple syrup

1 T. apple cider

1 T. apple cider vinegar

1 t. dijon mustard

1 t. kosher salt

1/4 t. black pepper

2 T. extra virgin olive oil

3 T. chopped shallots (I substituted a dash of GF onion powder. Cause seriously? What busy mom drops time and money on chopping 3 tablespoons of green onions to go in a dressing?)

Salad:

6 c. mixed greens or baby arugula

6 c. thinly sliced radicchio (I couldn’t find this anywhere so it was all spring mix for us!)

3 med Honeycrisp apples, sliced into matchsticks

1/2 c. thinly sliced celery (seems random, but the slight bitterness was actually delicious in this mostly salad with a lot of sweet elements)

1/3 c. chopped toasted pecans

1/3 c. crumbled bleu cheese

  1. Mix vinaigrette. Mix salad. You’ve got the idea.
  2.  2 c salad mixture and 1 T. vinaigrette = 1 serving at 5 PPV

Easy Oven Roasted Chicken

2 (8oz) boneless, skinless chicken breasts

2 t extra virgin olive oil

1/2 t. kosher salt

1/4 t. black pepper

1 T. Italian seasoning (or try a dash of garlic powder, onion powder, oregano, and rosemary)

  1. Preheat oven to 450 degrees.
  2. Drizzle or brush both sides of each chicken breast with olive oil and the spices.
  3. Bake for 10 mins, turn over, and bake for 10 more mins or until internal temp is 165 degrees. Or until you can make a small cut in the thickest part and make sure it’s white and not pink inside. (My mother put the fear of salmonella in me. My gift. To you.)
  4. Serve as-is or slice to top your salad. (3 oz = 3 points! Don’t forget to add them!)
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