Fall Salad Recipe

Name: Fall Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sliced almonds; 3 tablespoons red wine vinegar; ⅓ cup olive oil; ¼ cup fresh cranberries; 1 tablespoon Dijon mustard; ½ teaspoon minced garlic; ½ teaspoon salt; ½ teaspoon ground black pepper; 2 tablespoons water; 12 red onion, thinly sliced; 4 ounces crumbled blue cheese; 1 (11 ounce) bag mixed salad greens

Servings: persons

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
12 red onion, thinly sliced
4 ounces crumbled blue cheese
1 (11 ounce) bag mixed salad greens

1
Preheat oven to 375 degrees .
2
Arrange almonds in a single layer on a baking sheet and toast in oven for 5 minutes or until the almonds begin to brown.
3
Watch carefully.
4
In a blender or food processor, combine vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water.
5
Process until smooth.
6
In a salad bowl, toss the almonds, onion, blue cheese, and greens.
7
Pour salad dressing over nad toss until well combined.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup sliced almonds, 3 tablespoons red wine vinegar, ⅓ cup olive oil, ¼ cup fresh cranberries, and more.

Yes, Fall Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fall Salad

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