Colorful Autumn Salad

Name: Colorful Autumn Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: For the Balsamic-Shallot Dressing:; 1 shallot (finely minced); 2 tablespoons red wine vinegar; 2 tablespoons balsamic vinegar; 1/3 cup extra-virgin olive oil; Dash kosher salt and freshly ground pepper to taste; For the Salad:; 1 hearts of romaine; 3 cups baby spinach leaves; 1/2 cup dried apricots (chopped); 1/2 cup dried cranberries; 1/2 cup goat cheese (crumbled); 1/2 cup cooked bacon (crumbled)

Prep: 20 mins

Cook: 0 mins

Total: 20 mins

Servings: 4 servings

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Most of us are always looking for a new and different salad to shake up the holidays or even a weeknight dinner. The addition of dried fruit is a pretty and flavorful way to make a green salad much more special. This one includes chopped dried apricots and dried cherries, which provide a burst of tart sweetness, some color, and lovely chewy texture. The the whole thing gets topped with some crumbled cooked bacon (which has never not made salad—or anything else—better), as well as some crumbled goat cheese, which you can buy already crumbled, or just crumble yourself (or let the kids do it).

Speaking of which, 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.

Think of this salad for fall get-togethers 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 bring along the cheese and bacon for sprinkling.

How to Make Perfect Bacon in the Oven

For the Balsamic-Shallot Dressing:
1 shallot (finely minced)
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1/3 cup extra-virgin olive oil
Dash kosher salt and freshly ground pepper to taste
For the Salad:
1 hearts of romaine
3 cups baby spinach leaves
1/2 cup dried apricots (chopped)
1/2 cup dried cranberries
1/2 cup goat cheese (crumbled)
1/2 cup cooked bacon (crumbled)

Gather the ingredients.

The Spruce / Diana Chistruga
In a container add the shallot, red wine vinegar balsamic vinegar, olive oil, and salt and pepper. Shake to combine.

The Spruce / Diana Chistruga
Thinly slice the romaine hearts crosswise.

The Spruce / Diana Chistruga
Turn it into a large bowl and add the spinach, apricots, cranberries, and toss.

The Spruce / Diana Chistruga
Pour over the dressing and toss to combine well.

The Spruce / Diana Chistruga
Turn it into a serving bowl or serve into individual salad bowls and top with the goat cheese and bacon.

The Spruce / Diana Chistruga

12 Holiday-Ready Fruit Salads

Nutrition Facts (per serving)
265	Calories
22g	Fat
13g	Carbs
7g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	265
% Daily Value*
Total Fat 22g	28%
Saturated Fat 4g	21%
Cholesterol 8mg	3%
Sodium 204mg	9%
Total Carbohydrate 13g	5%
Dietary Fiber 6g	22%
Protein 7g
Calcium 176mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.