Apple Manchego Salad

Why You'll Love This Recipe

Apple Manchego Salad is the perfect everyday fall or winter salad. It's quick and easy to make in just a few minutes. Serve it with a bowl of soup or as a side to your favorite protein.

It's also great to bring to a Friendsgiving potluck or Thanksgiving meal. It makes a great starter or side dish for those holiday dinners.

If you're looking for more fall salads, try this Fall Kale Salad with Sweet Potato or this Apple Arugula Salad.

Ingredients

• Crispy Baby Lettuce: I love to keep this salad crispy, so choose a crispy lettuce variety or romaine. You could substitute for your preferred greens.
• Apple: A large Honeycrisp apple is the best for this salad because of its crisp texture and sweet-tart flavor. You could substitute for another crunchy apple variety like Fuji. Opt for Granny Smith if you're looking for something more tart. Core the apple and cut it into thin slices or matchsticks.
• Manchego Cheese: Shaved or thinly sliced Manchego cheese. Manchego is a type of Spanish cheese made from sheep's milk. It has a semi-firm texture with a nutty and tangy flavor. If you can't find Manchego, you can substitute for parmesan or a sharp cheddar in this salad.
• Pepitas: A handful of pepitas. These are a type of pumpkin seed that comes from a variety of pumpkin that has hulless seeds. Read more about pepitas.
• Apple Cider Vinaigrette: A sweet and tangy dressing made with extra virgin olive oil, apple cider vinegar, pure maple syrup, minced garlic, dijon mustard, sea salt, and pepper.

*The full ingredient list with amounts is in the recipe card below.

How to Make Manchego Apple Salad

1. In a small bowl or jar, whisk together or shake the olive oil, apple cider vinegar, maple syrup, garlic, and dijon. Season with sea salt and pepper, as desired.
2. Toss the lettuce, apple slices, manchego cheese, and pepitas in a large bowl. Drizzle the dressing over the salad and toss until coated.
3. Serve immediately and enjoy!

Variations

I love to keep this one simple to let the apple slices and manchego cheese shine. You can add more fall salad add-ins if you prefer.

• Add more fall flavors. Toss in some dried cranberries, pomegranate seeds, roasted butternut squash, or shaved Brussels sprouts.
• Stir in some nuts. Try pecans, walnuts, or almonds for some added crunch. Candied pecans would also be a delicious, sweet addition.
• Use a different fruit. You could swap out the apple or add some sliced pears for a different flavor.
• Swap out the lettuce. Instead of crispy baby lettuce, you could use kale, arugula, or mixed greens.

Serving Suggestions

I love serving this Apple Manchego Salad during the holidays. It also makes a great autumn or winter weeknight side dish. Serve it with your favorite protein like roasted chicken, pork tenderloin, grilled steak, or crispy tofu.

Pair it with your favorite soup, like Creamy Butternut Squash Soup or Slow Cooker Minestrone Soup, for a lighter meal.

Make Ahead and Storage

Make Ahead: Though this salad is best served immediately, you can prep it a few hours in advance. Squeeze a little lemon juice over the apple slices to prevent them from browning before adding them to the salad. Store the salad dressing separately and drizzle over the salad just before serving. If the vinaigrette solidifies, let it sit at room temperature for a few minutes, then stir it before adding it to the salad.

To Store: Refrigerate in an airtight container for up to 2 days. Be sure to store the vinaigrette separately to prevent the greens from wilting.

More Fall Salad Recipes

• Kale Crunch Salad
• Butternut Squash Couscous Salad
• Parmesan Brussels Sprouts Salad
• Kale Salad with Tahini Dressing

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