Description
This autumn salad blends juicy pulled pork with sweet-tart apple slices and crunchy cabbage, topped with toasted walnuts and cranberries. A tangy apple cider dressing ties every crisp, juicy bite together.
Ingredients
- 2 cups shredded pulled pork
- 2 medium apples cored and thinly sliced
- 4 cups mixed salad greens
- 1/2 cup thinly sliced red cabbage
- 1/4 cup thinly sliced red onion
- 1/3 cup chopped toasted walnuts
- 1/4 cup dried cranberries
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- If the pulled pork is cold, reheat it gently in a microwave or skillet until warmed through.
- In a small bowl whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until the dressing is well emulsified.
- In a large bowl combine mixed salad greens, sliced apples, red cabbage, red onion, walnuts, and dried cranberries.
- Drizzle the dressing over the salad mixture and toss gently to coat all ingredients evenly.
- Divide the salad onto serving plates and top each portion with warm shredded pulled pork before serving.
Notes
- For extra crunch use a mix of apple varieties.
- Warming the pulled pork enhances the contrast of textures.
- The dressing can be made ahead and stored refrigerated.
- Serve the salad immediately to keep apples crisp and prevent browning.