Introduction

Fall brings with it an abundance of colorful vegetables and fruits that are perfect for creating a hearty, refreshing salad. Lina Vexley has created this fall salad to showcase the best of autumn produce, featuring a vibrant mix of tomatoes, bell peppers, greens, and nuts, all tossed in a light vinaigrette dressing. With the addition of feta cheese and walnuts, this salad is not only delicious but also packed with nutrients, making it the perfect side dish or light meal for any fall gathering.

Fall Salad Recipe

Fall Salad

This fall salad is a vibrant mix of fresh vegetables, feta cheese, walnuts, and a tangy dressing, making it the perfect seasonal dish.

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings servings

Calories 200 kcal

Equipment

Large Bowl

Ingredients

4 cups Mixed greens
1 cup halved Cherry tomatoes
1/2 sliced Yellow bell pepper
1/4 sliced Red onion
1/4 cup crumbled Feta cheese
1/4 cup chopped Walnuts
2 tablespoons Olive oil
1 tablespoon Balsamic vinegar
1 teaspoon Honey
to taste Salt
to taste Black pepper

Instructions

In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced yellow bell pepper, and sliced red onion.
Top the salad with crumbled feta cheese and chopped walnuts for added texture and flavor.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and toss gently to combine all ingredients.
Serve immediately, or refrigerate for up to 30 minutes for the flavors to meld.

Notes

Feel free to add any seasonal vegetables like roasted squash or pears for extra autumn flavors. You can also substitute the walnuts with pecans or pumpkin seeds for a different crunch.

Nutrition

Calories: 200kcalCarbohydrates: 12gProtein: 6gFat: 15gSaturated Fat: 3gCholesterol: 15mgSodium: 250mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 180IUVitamin C: 35mgCalcium: 80mgIron: 1.5mg

Keyword fall salad, healthy salad, Seasonal Salad

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How to Make Fall Salad

Step 1: Prepare the Vegetables
In a large bowl, combine the mixed greens with halved cherry tomatoes, sliced yellow bell pepper, and red onion. The colorful mix of vegetables will add a fresh and vibrant base to the salad.

Step 2: Add the Toppings
Top the salad with crumbled feta cheese and chopped walnuts for added texture and flavor. The feta provides a creamy and tangy contrast to the crisp vegetables, while the walnuts add a crunchy element.

Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. The honey adds a subtle sweetness to the balsamic vinegar, which balances the salad perfectly.

Step 4: Dress the Salad
Drizzle the dressing over the salad and toss gently to combine. Make sure the dressing coats all the ingredients evenly, creating a well-balanced flavor profile.

Step 5: Serve
Serve the salad immediately, or refrigerate it for up to 30 minutes to allow the flavors to meld together. This salad is best served fresh, but it can also be prepared in advance for convenience.

Optional Variations:

Add roasted squash or pears for an extra autumn twist.
Swap walnuts for pecans or pumpkin seeds to vary the crunch.

Conclusion

Lina Vexley’s fall salad is a vibrant, healthy dish that captures the flavors of autumn. With a delicious mix of fresh vegetables, tangy feta, crunchy walnuts, and a lightly sweetened balsamic dressing, it’s perfect for any fall meal or gathering. Whether you’re looking for a light lunch, a side dish, or a refreshing appetizer, this fall salad will bring the taste of the season to your table.