KY Proud Recipe: Fall Harvest Salad

Start with 5 cups of torn heirloom lettuce in a bowl.

Add 2.5 cups of spinach leaves to the bowl.

Cut 1 medium apple and 1 medium pear into pieces to prevent browning.

Add 4 teaspoons of lemon juice to the apple and pear mixture and gently toss.

Pour the pear and apple mixture over the greens in the bowl.

For the dressing, combine 2.5 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1.5 teaspoons of dijon mustard, 2 teaspoons of local honey, and 0.5 teaspoon of salt in a separate bowl and whisk together.

Gently pour the dressing over the salad mixture.

Add 0.5 cup of chopped walnuts, 0.25 cup of crumbled feta cheese, and 0.25 cup of dried cranberries to the salad.

Toss the salad gently to combine all ingredients before serving.

Spice Level:

Dietary