Harvest Slaw with Balsamic Dressing
This Harvest Slaw with Balsamic Dressing is a fantastic addition to a fall menu. Full of honeycrisp apples, cranberries, spiced pecans and sunflower seeds and topped with feta, spiced nuts, and a tangy balsamic dressing. Healthy, easy and delicious!
Although I shred two different kinds of cabbages for this slaw, feel free to use a bagged coleslaw mix. If you decide to go this route, do not use angel hair as it is a little too fragile for this recipe. Instead, opt for a chunkier coleslaw mix that has a little more texture to it. One that has two different colors of cabbages and carrots would be an ideal substitution.
The balsamic dressing is delicious on this slaw, but is just as good on a spinach salad with strawberries, feta, red onion and bacon! You could also try it on a simple arugula or mixed green salad with goat cheese and shallots. The sweet maple syrup is a nice accompaniment to the balsamic vinegar and balances the tart taste of the dijon mustard.
Pork tenderloin and my Shredded Potatoes Au Gratin are perfect with this Harvest Slaw with Balsamic Dressing. We also love it with brisket and mashed potatoes as well as with simple grilled sausage. So good!
Harvest Slaw with Balsamic Dressing
Ingredients
- 1/2 cup raw pecans
- 3 Tbsp pure maple syrup
- 1/2 tsp cayenne pepper
- 1/4 tsp cinnamon
- kosher salt
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup sliced green onions
- 2 honeycrisp apples thinly sliced
- 1 avocado diced
- 2 Tbsp sunflower seeds
- 2 Tbsp dried cranberries
- 1/2 cup crumbled feta cheese
Dressing Ingredients
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 Tbsp dijon mustard
- 2 Tbsp pure maple syrup
- 1 clove garlic smashed and minced fine
- 1/2 tsp dried thyme
- 1/2 tsp each, kosher salt and black pepper
Instructions
- Preheat the oven to 350°. While oven is heating, prepare the dressing by combining all dressing ingredients in a jar with a lid. Shake well and set aside.
- Line a baking sheet with parchment paper and toss the pecans with the maple syrup, cayenne and cinnamon. Bake for about 8 minutes until toasted. Remove from oven and sprinkle very lightly with a bit of kosher salt.
- In a large salad bowl, combine the two cabbages, green onions, apples, avocado, sunflower seeds, and cranberries. Pour the dressing a little at a time on top of the slaw–you may not need all of it. Refrigerate any leftover dressing. Toss to combine.
- Top with the feta and spiced pecans. Enjoy!