The fall season is often associated with heavy-laden, caloric dishes. So when you wish to lighten things up between all the indulgent cakes, cookies, stews, and stuffings, throw together this fantastic fall salad!

Bright herbs, sweet fruits, salty prosciutto, tangy cheese, and crunchy walnuts make the perfect side dish to any fall meal. Bonus shout out to this creamy mustard + maple + herb vinaigrette; you’ve got to try it!

NOTE: You can adjust the dressing to your taste. Make it sweeter by adding more syrup, tangier by adding more mustard, creamier by adding more sour cream, or more mild by adding more oil.

To-Fall-For Salad
(Original Recipe: Farmhouse Rules)

DRESSING
3 TBSP apple cider vinegar
3 TBSP sour cream
2 TBSP Dijon mustard (whole-grain is a bonus!)
1 TBSP pure maple syrup
3 TBSP extra virgin olive oil
2 TBSP chopped fresh basil, dill, and chives
Salt and pepper to taste

SALAD
6 C herb salad mix
6 C fresh arugula
1 large red apple, sliced (I used Gala)
1-1/2 C seedless grapes, cut in half
4 oz blue cheese, crumbled
1/2 C chopped walnuts, toasted
4 oz thinly sliced prosciutto

To make the dressing, whisk together the vinegar, sour cream, mustard, and maple syrup. Drizzle in the olive oil while you whisk to make a smooth dressing. Stir in the herbs. Season with salt and pepper. Refrigerate the dressing while you assemble the salad.

Spread all the greens on a large platter. Top with the apple slices, grape halves, blue cheese crumbles, and toasted walnuts. Drape and fold the prosciutto slices over the top. Drizzle the whole salad with 2/3 of the dressing, reserving the rest to serve in a bowl on the table.