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Fall Harvest Salad with Maple Mustard Vinaigrette

A delightful combo of salad toppings over Romaine-raddichio salad base.
Prep Time10 minutes
Cook Time22 minutes
Servings - 4 servings


  • 2 bags romaine and raddichio lettuce
  • 2 cups diced chicken cooked
  • 1 cup blue cheese crumbles
  • 1 cup dried cranberries
  • 1 cup dried or freeze dried apples
  • 1 cup red onion finely chopped
  • 1 cup bacon crumbled

Maple Mustard Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 2 Tbsp white vinegar
  • 3 Tbsp mustard yellow, brown, or coarse grain
  • 1 tsp minced garlic
  • 1/2 tsp pepper


  • Add the lettuce mix to large mixing bowl. Add the salad toppings into the bowl, and toss well.
  • Maple Mustard Vinaigrette: add the olive oil, maple syrup, vinegar, mustard, garlic and pepper to resealable container. Add the lid and shake vigorously.
  • Drizzle the maple mustard vinaigrette dressing over the salad and enjoy!


Store the homemade vinaigrette dressing in the fridge up to 5 days.