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Logo of Old Way Farm featuring illustrations of a pig and chickens, promoting the values of happy animals and healthy food in a circular design.
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🍁 Autumn Salad with Maple Cider Vinaigrette

Recipes

Now that you’ve nailed down your pasture-raised Thanksgiving turkey, here’s one more way to feel amazing while feasting this holiday…

I love bringing this Autumn Salad to Thanksgiving, Christmas, and pretty much every gathering in between.

Fresh and green with a hint of southern love, it delights everyone who tries it…

… and let’s be honest, it makes me feel like a bit of a rockstar at those bring-your-own-dish parties. 😄

I had to share it with you, because if you’re like me, you’re probably craving something green and fresh to balance out all that cozy Thanksgiving comfort food.

⚠️ Disclaimer

I usually double, triple, or even quadruple this recipe for our big extended family — and I’m still lucky if there’s any left by the end of the night!

🥗 Autumn Salad with Maple Cider Vinaigrette

Ingredients

  • 10 ounces baby spinach or mixed greens
  • 1 small red onion, thinly sliced
  • 1 (4-ounce) package crumbled blue cheese (feta works too)
  • 1 Bartlett pear, cored and thinly sliced (I love mixing in different varieties!)
  • Sugar-Curried Walnuts (recipe below)
  • Maple-Cider Vinaigrette (recipe below)

Directions

  1. Combine the first five ingredients in a large bowl.
  2. Drizzle with Maple-Cider Vinaigrette and gently toss to coat.
  3. Serves about 8 — or fewer if everyone goes back for seconds. 😉

🌰 Sugar-Curried Walnuts

Ingredients

  • 1 (6-ounce) package walnut or pecan halves
  • 3 Tbsp sugar*
  • 1/8 tsp curry powder
  • 1/8 tsp ground red pepper
  • 2 Tbsp butter, melted
  • 1/4 tsp salt

Directions

  1. Toss walnuts in the melted butter.
  2. In a medium bowl, stir together sugar, curry powder, red pepper, and salt.
  3. Sprinkle over the walnuts and toss to coat.
  4. Spread in a single layer on a foil-lined baking sheet.
  5. Bake at 350°F for about 10 minutes, stirring halfway through and watching closely to prevent burning.
  6. Separate with a fork and cool completely before storing in an airtight container for up to one week.

*Sugar and I don’t get along much anymore, so I’ve been experimenting with maple syrup and honey — just haven’t nailed down the perfect ratio yet! Even without the nuts, this salad is still delicious… but if you can have them, they’re something special.

🍯 Maple-Cider Vinaigrette

Ingredients

  • 1/3 cup apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1/4 tsp pepper
  • 2 Tbsp pure maple syrup
  • 1/4 tsp salt
  • 2/3 cup olive oil

Directions

  1. Whisk together the first five ingredients.
  2. Slowly drizzle in olive oil while whisking until blended and smooth.

💚 Pro tip: I always make extra of this dressing and keep it around — it’s amazing on any salad, and works with varieties of veggie toppings… and okay, maybe a little bacon, because let’s be honest, everything’s better with bacon.

A Little Story Behind the Salad

This recipe combines a nod to my grandmother’s southern warmth (those candied nuts!) with my aunt’s love for healthy, simple eating.

It’s that perfect middle ground — something fresh and green that doesn’t make you feel like you’re skipping out on flavor or tradition.

So here’s to family recipes, gathering around good food, and finding that sweet spot between wholesome and worth-seconds delicious.

Happy Thanksgiving,
Stephanie

Clean Meat Farmer | Family Feast Enthusiast

PS…

This recipe originally came from Stephanie’s Heritage Cookbook — a collection my mom put together years ago with recipes from all the women in our family.

It’s one of those gifts that’s only grown more meaningful over time, especially now that I’m passing those same recipes on to my kids.

I’ve been thinking about sharing more about that cookbook — and how to make something like it for your own family — in an upcoming post. Stay tuned. 💕