Autumn Harvest Salad with Cider Vinaigrette
A vibrant, seasonal salad celebrating fall produce, elevated by a dressing made with CEREN Apple Cider Vinegar.
Ingredients
For the salad:
- 4 cups mixed greens (arugula, spinach, kale)
- 1 crisp apple, thinly sliced
- ½ cup walnuts, toasted
- ½ cup dried cranberries
- ½ cup goat cheese, crumbled
- ½ roasted butternut squash, cubed
- For the vinaigrette:
- 3 tablespoons CEREN Apple Cider Vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ½ cup olive oil
- Salt and black pepper, to taste
Instructions
Roast squash: Toss squash cubes in olive oil, salt, and pepper. Roast at 200°C (400°F) for 25–30 minutes until caramelized. Let cool slightly.
Make vinaigrette: In a jar, whisk together CEREN Apple Cider Vinegar, mustard, honey, and seasoning. Slowly stream in olive oil until emulsified.
Assemble salad: Arrange greens on a platter. Layer with apple slices, roasted squash, cranberries, walnuts, and goat cheese.
Dress: Drizzle vinaigrette generously just before serving and toss lightly.
👉 This salad is a balance of textures and flavors: crunchy, creamy, sweet, tangy, and earthy. The vinegar ties everything together.







