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Ruth’s Chris Harvest Salad

A delicious fall salad featuring crisp apples, tangy goat cheese, and candied pecans, perfect for any gathering.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 6 cups mixed field greens Use pre-washed for convenience.
  • 1 piece crisp apple, thinly sliced (Honeycrisp or Fuji) Honeycrisp recommended for best crunch.
  • 1/2 cup red seedless grapes, halved Ensure even size.
  • 1/3 cup crumbled goat cheese Can substitute with feta or blue cheese.
  • 1/3 cup candied pecans Lightly toasting enhances aroma.
  • 1/4 small red onion, very thinly sliced Mild red onion suggested for a gentler bite.
Dressing Ingredients
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/3 cup olive oil
  • Salt and black pepper to taste

Method
 

Preparation
  1. First, wash and spin dry the mixed field greens.
  2. Thinly slice the apple and halve the grapes into even pieces.
  3. In a large bowl, combine the greens, sliced apple, halved grapes, crumbled goat cheese, candied pecans, and thinly sliced red onion. Toss gently to mix.
Dressing
  1. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and olive oil until the dressing is glossy and slightly thickened. Season with salt and black pepper.
Assembly
  1. Drizzle the dressing over the salad and toss gently with your hands to avoid bruising the fruit and breaking the cheese clumps.
  2. Taste and adjust seasoning as necessary, making sure to balance sweet, tangy, and crunchy elements. Serve immediately or chill briefly for a crisper bite.

Notes

For a different texture, toss the apples with lemon juice before adding to the salad. The salad wilts quickly once dressed, so serve fresh.