Here in Ontario, fall harvest is one of the best times of the year. It marks the start of fall, which is undeniably the best season. Cue cold mornings, starry nights, pumpkin spice, and cozy sweaters! One of our favourite ways to celebrate fall is apple picking, which is naturally followed by apple pies, apple muffins, and… well, apple everything!
This led to the creation of these easy and delicious Fall Harvest Apple Pecan salads. Starting with crisp sliced apple, leaf lettuce, cranberries, pecans, creamy goat cheese, and finished with your Cedar Valley Selections Pomegranate dressing to add a touch of sweetness and acidity. These salads are perfectly balanced, bursting with flavour and nutrients! You’ve got to try them.
What you’ll need:
- 1-2 tbsp halved or quartered pecans
- 1 tbsp dried cranberries
- 1 tsp feta cheese
- 1/2 cup thinly sliced apple
- 2 cups spring mix lettuce
- Cedar Valley Pomegranate dressing to your preference
As you can see, we made our salads in Mason jars, which are the ultimate meal-prep container. If you’re never tried a Mason jar salad, you’re definitely missing out. They’re easy to make and store well in the fridge for days, if made correctly!
Tips to Make the Perfect Mason Jar Salad:
Layer the ingredients tight and right
- When making any mason jar salad, it is important to place ingredients in a specific order to prevent lettuce from wilting and maximize freshness.
- Always start by pouring a hearty amount of dressing to the bottom. Top this with harder ingredients, like firm fruits and vegetables, nuts, and seeds.
- Next add soft ingredients, such as more delicate fruits and vegetables, meat, and cheeses.
- Lastly, layer the greens at the very top of your jar, allowing the ingredients in the middle to create a buffer between the dressing and lettuce.
- Make sure to pack those ingredients tight, so everything stays fresh and in place!
Pick the right container
- Any size jar can make a salad, but it’s more a question of what size salad you want in the end. Pick the size that best suits your appetite, and you’re good to go.
- The most important factor in selecting a jar is width. Ideally, you want a wide-mouth jar that is easy to pack, but one that is narrow enough to prevent the dressing from getting in contact with the greens.
- Plastic storage lids are a big must – dishwasher safe, and no rust!
- Always store your mason jar salads upright. If the dressing comes in contact with the more delicate ingredients it will spoil much easier!
- Label your salads so you can keep track of when you made them. You can write on the glass itself, or write on a piece of tape, and stick it on top of the lid.
Serve it up
- Our preferred method is to simply open the lid, and dump it upside down onto a bowl or plate and – voila – the salad dresses itself!
- Or if you’re on-the-go, simply shake the jar (with the lid on, of course), and eat it right out of the jar with a fork.
Enjoy! Share this recipe with your family and friends, and be sure to tag us on social media if you try it out. Check our recipe page for more inspiration and healthy recipes.