here are few ingredients that spark as many vivid memories for me as the apple. Many wonderful moments come to mind when thinking of the humble fruit, ranging both in and out of the kitchen.

I distinctly remember going to the orchard with my mom every October, seeking to pick out the perfect bag of Honey Crisps.

I’ll never forget the sweet aroma that filled the air, eyeing all of the apples stacked up high in beautiful green and red bushels.

And who could forget running back to the car and taking that first juicy bite of the season–it’s remarkable that the rest of the bag ever made it home!

An ingredient this special deserves to be the star of the show, and this salad is both a simple and delicious way to showcase its memorable flavor.

This recipe is an excellent option when you’re looking for something healthy that doesn’t require a whole lot of attention (or dishes!) A juicy pork loin seemed like the natural pairing to help make this salad go the extra mile, but for those of you who don’t eat meat, don’t fret–the salad is just as delicious with or without the pork.

With the colorful addition of crushed walnuts, feta cheese and cranberries, this is a dish that is almost too pretty to eat!

For Salad:

5-ounce bag of spring greens

1-2 pounds pork loin

1 red apple (Such as Honey Crisp or Red Delicious), thinly sliced

¼ cup walnuts, crushed

¼ cup dried cranberries

Feta cheese, for garnish

Salt and pepper, to taste

For Vinaigrette:

1 tablespoon apple cider or juice

1 tablespoon apple cider vinegar

¼ teaspoon Dijon mustard

3 tablespoons vegetable oil

Salt and pepper, to taste

Apple Harvest Salad Recipe:

Servings: 4

Preheat oven to 375 F. Place the pork loin in a shallow pan and season thoroughly with salt and pepper. Place in oven and cook to an internal temperature of 145 F. about 20 to 35 minutes.

While the pork loin is cooking, combine the apple cider, apple cider vinegar, Dijon mustard and a pinch of salt and pepper in a bowl. Whisk until thoroughly combined. Slowly drizzle in the vegetable oil, whisking all the while. Taste and adjust for seasonings.

Place the greens in a separate bowl and drizzle in your desired amount of vinaigrette. The leaves should be thoroughly covered, but not drenched in the dressing. Reserve the remaining vinaigrette for future use. Place the dressed greens into four salad bowls, and garnish with apple slices, walnuts, dried cranberries and feta cheese.

When the pork loin has finished cooking, remove from the oven and allow to rest for 5 to 10 minutes. Place on a cutting board and carefully slice into ½ -inch  to 1-inch thick slices. Place slices atop greens. Enjoy!