Greens, Couscous, Fall Fruit and Apple Vinaigrette

If I had to pick my most underrated salad, it would be this one: The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette. I don’t know why it gets no play because it’s amazing if I do say so myself. This Harvest Salad is everything I love about fall in one bowl, minus the leaves and sweaters of course 😉
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The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette

This salad is a complete meal made in about 2o minutes! It’s loaded with  tender greens, a hint of fresh mint, sweet red apples, minced shallots, roasted pecans, tangy dried cranberries and apricots, savory chicken and Israeli couscous drizzled with an a fabulous apple vinaigrette! 

The Dressing:

Such a lovely salad deserves nothing less than an spectacular dressing. And this apple vinaigrette is just that! Made with apple juice concentrate, extra virgin olive oil, honey,  and a delicious white balsamic it’s the perfect final touch to this salad. Many stores carry white balsamic. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.

Not Familar with Israeli Couscous?

Israeli couscous is a simple pearl pasta. It can be found in almost any grocery store or you can have it delivered to your door.  

Tips and what you will need: Israeli couscous is a simple pearl pasta. It can be found in almost any grocery store or you can have it delivered to your door. If you can’t find white balsamic at the store you can order online. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.

Course:

Salad

Cuisine:

American

Keyword:

easy dinner recipe, easy lunch recipe, fall recipes

Servings: 6 servings

Author: Linda Spiker

The Couscous:

• 1/2
  cup
  Israeli Couscous cooked to package instructions

The Apple Vinaigrette:

• 1/4
  cup
  extra virgin olive oil
• 3
  Tablespoons
  frozen organic apple juice concentrate (Tip! reseal can with plastic and a rubber band and place back in freezer for use next time!)
• 1 1/2
  Tablespoons
  white balsamic vinegar (if preferred you can use apple cider vinegar)
• 1
  teaspoon
  fresh lemon juice
• 1
  tablespoon
  honey
• 1
  pinch
  sea salt
• ½
  teaspoon
  freshly ground pepper

The Salad:

• 5
  oz
  bag of mixed baby greens
• 2
  cups
  rotisserie chicken, diced (optional)
• 1
  small red apple
  diced
• 1
  small shallot
  diced (small)
• 1/3
  cup
  dried cranberries
• 1/3
  cup
  dried apricots
  diced (small)
• 1/3
  cup
  roasted pecan halves
  roughly chopped
• 1/4
  cup
  chopped mint leaves
• Sea salt and freshly ground pepper, to taste

1. Start a small pot of water to boil. While water heats:

2. Make apple vinaigrette by placing all ingredients in a bowl and whisking until emulsified. Set aside.

3. Add couscous to boiling water. Cook couscous to package instructions.

4. While couscous cooks dice apple, apricots and chicken, chop pecans, mint, shallot

5. When couscous is ready, pour strain into a colander and allow to cool.

6. Place greens on a platter or in a large bowl, add mint and toss. Layer rows of apple, couscous, pecans, chicken, fruit etc… Drizzle with dressing and toss. Sprinkle with sea salt and pepper to taste.

7. Save extra dressing in the fridge for up to a week.

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