Since San Diego takes FOREVER to transition to fall weather, we have to get creative with our fall meals. It can’t be a warm soup or a casserole of some sort, because it’s 90 degrees. But, the meal still has to be somewhat fall… so I call this salad the perfect transitional meal from summer to fall.
This fall salad includes a variety of in-season, tasteful crops like sweet potato, honey-crisp apples and cranberries. There’s so much flavor from the sweetness of the apple to the saltiness of the sweet potato and tanginess from the cranberry. It is very satisfying to your palette.
I also included a sprinkle of goat cheese and walnuts to this fall salad. The goat cheese adds some softness to this recipe. It kind of helps balance all of the flavors. The walnuts add some texture and provide a crunch.
Since the fall salad itself has so much flavor, I made a very light vinaigrette for it. This salad dressing is so easy to make. It’s my all time favorite dressing recipe (I use it on almost every salad, actually!)
The reason why I’m SO obsessed with this dressing is that it’s easy to make, it has ZERO grams of sugar which is hard to find in any pre-made dressing and it can go on every salad recipe. It’s so versatile.
Alright, here’s the recipe to my favorite fall salad:
If you’re looking for more fall recipes, I posted this pumpkin spice oatmeal recipe here.