This Fall Salad is my go to salad with just about any meal. To make the salad more of a meal I’ll add cider pulled pork onto (the pulled pork recipe I shared earlier this week). All of the toppings are totally autumn inspired – dried figs, cranberries, kale, brussels sprouts, sliced apple, and spiced nuts. I keep a bag of shredded brussels sprouts and kale in my fridge at all times and keep the topping ingredients ready in the cupboard so this is easy to whip up. Everett’s job is always to whisk up the dressing right before we eat then we toss it all together and serve it along side soups like this one, or main dishes like this one.
Dinner times are always a family affair for us. Someone sets the table and someone else get the water while either Josh or I throw together something resembling dinner-ish. It’s nice to have just a few things on hand that we can always throw together dishes like eggs, pasta, or a simple salad like this one. Maybe you’re thinking… well this salad isn’t simple. And yes, it has several ingredients but once you have them on hand then you can make the salad multiple times (or almost every-day!). It’s just nice to have some go-to recipes so you just don’t have to think and sometimes I need to just not think about dinner.
I use frozen Apple Cider Pulled Pork for this salad and literally never remember to defrost it until the last minute so I usually end up defrosting it quickly by putting the cooked (still frozen) meat on a skillet over low heat until its warm. This is a little tip from my Freezer Cookbook on freezing and defrosting cooked meat. The warm meat on top makes the salad warm too and a bit more hearty.
We have our favorite throw-together meals that ew make year around but it’s also nice to have a few that are seasonal! And I think every season needs it’s own salad. So this is my thaw-it-together fall salad! What are you’re ‘don’t have to think about it’ go-to dinners this fall?!
Favorite Fall Salad with Pulled Pork
- 10 ounces mixed salad greens, I used some shredded Brussels sprouts and kale along with greens
- 1-2 cups cider pulled pork, optional
- 1/4 cup dried figs, stems removed and quartered
- 1/4 cup dried cranberries
- 1/4 cup roasted nuts
- 1/2 crisp apple, sliced thin
for the dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- If you're using pre-made pulled pork from my earlier recipe and you've frozen it, you can either remove it from the freezer the day before and heat up on a skillet over medium heat or remove straight from the freezer and warm up over low heat on the skillet. Once warm set aside.
- Measure out all of the salad toppings.
- Whisk up the dressing and toss the greens, brussels and kale with the dressing and seasonings. Add more salt and pepper to the greens if necessary. Top with fruit and nuts then pulled pork. Then toss everything to combine.