Most of us are always looking for a new and different salad to shake up the holidays, or just a weeknight dinner. The addition of dried fruit is a pretty and flavorful way to make a green salad much more special.
Then, if you want, you can keep going. Top the whole thing with some crumbled cooked bacon (which has never not made salad—or anything else—better; yes, double negative intended). And/or add some crumbled goat cheese, which you can buy already crumbled, or just crumble yourself. I skipped it for these photos, because I was pairing it up with a chunk of cheesy lasagna and I felt the need to prove that I have a modicum of restraint left in my body.
Maybe some sliced fresh pear? Next time.
Adding dried fruit is a pretty and flavorful way to make a green salad much more special. Goat cheese and bacon optional.Tweet This
What the Kids Can Do
The dressing is easy for the kids to measure and shake up, and they may even be able to slice up the romaine with an age-appropriate knife. They can crumble goat cheese or bacon, if using.
Think of this salad for Thanksgiving, the December holidays, or whenever you need to spruce up a holiday table or a buffet. If you bring the dressing on the side, it makes a great potluck offering. Just dress and toss the salad right before serving and if you’re using the cheese and/or bacon for sprinkling, bring it along in a separate container.
What to Serve with Autumn Salad with Cranberries and Goat Cheese:
- Simple Lemon-Garlic Roasted Turkey Breast
- 2 Ingredient Slow Cooker BBQ Pulled Pork
- Slow Cooker BBQ Beer Beef Stew
- Instant Pot Ziti “Lasagna” with Bolognese Sauce
- Mediterranean Pork Tenderloin with Roasted Vegetables
- Fall-Apart Roasted Pork Shoulder with Rosemary Mustard and Garlic
More Side Salad Recipes:
- Simplest Tomato, Corn, Basil and Mozzarella Pasta Salad
- French Potato Salad
- Chopped Winter Salad
- Endive, Radicchio and Citrus Salad with Bacon Vinaigrette
- Spinach, Radish, and Kohlrabi Salad with Preserved Lemons
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Autumn Salad with Cranberries and Goat Cheese
For the Balsamic-Shallot Dressing
For the Salad
- 2 hearts of romaine
- 3 cups baby spinach leaves
- 1 cup dried cranberries
- ½ cup crumbled goat cheese optional
- ½ cup crumbled cooked bacon optional
- In a container add the shallots, red wine vinegar balsamic vinegar, olive oil, and salt and pepper. Shake to combine.
- Thinly slice the romaine hearts crosswise. Turn it into a large bowl, and add the spinach, cranberries, and toss. Pour over the dressing and toss to combine well. Turn it into a serving bowl, or serve into individual salad bowls, and top with the goat cheese and bacon, if using.
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