This autumn salad is so beautiful, and delicious! The colors make it perfect beyond fall and into Christmastime. There’s also the fact that, for some reason, the words, ” … and a partridge in a pear tree” flash through my mind when I make it.
My friend, Michelle Harris introduced me to this deliciousness, and within two weeks, I’d made it seven times. I created my own dressing because the recipe she gave me called for a store-bought one, and I prefer homemade. Anyway, I experimented, and this is the version we like best. Her recipe also called for bacon crumbles. I used them in my experimental creations until one day, I forgot them. We didn’t miss it one bit, so now I just leave the bacon out. You may want to add it because, let’s be real, bacon is scrumptious! However, I’m here to tell you that this salad is just as scrumptious without it! That being said, you’re probably thinking to yourself, “Wow, this must really be a good salad.” Well, IT IS!
Easy Step-By-Step Instructions for Autumn Salad with Creamy Balsamic Dressing
Free Printable Recipe for Autumn Salad with Creamy Balsamic Dressing
- 6 to 8 cups chopped romaine lettuce
- 2 pears, chopped
- 1 cup chopped pecans
- 1 cup dried cranberries
- 4 to 6 ounces feta cheese, crumbled
- ¾ cup mayonnaise
- 1/3 cup sugar
- ¼ cup balsamic vinegar
- 1 teaspoon prepared horseradish
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon dry mustard
- 1 teaspoon poppy seeds (optional)
- Combine all salad ingredients in a large bowl.
- Whisk together dressing ingredients, and toss on salad just before serving.