Pulled Pork Apple Salad is an easy and hearty salad filled with leftover pulled pork, shredded sharp cheddar cheese, quick pickled onions and crisp apples, tossed with a light homemade dressing for a healthy and delicious dinner!
Pulled Pork Apple Salad
This Pulled Pork Apple Salad recipe has no shortage of flavor. From the crisp fall apples and sharp shredded cheese to the leftover pulled pork and quick pickled onions, it is bursting with flavor and texture perfect for any dinner! It is finished off with an easy homemade Light Apple Cider Vinaigrette for a tart and healthy salad dressing that compliments the flavors wonderfully.
I love when you can make a recipe like this Pressure Cooker Pulled Pork and turn it into lots of great meals for the family. Enjoy it on a sandwich, quesadilla, or try something different and make this Pulled Pork Apple Salad for a healthier twist on dinner. Chicken is my normal go-to on salads, but there is no reason some pulled pork can’t be the shining star of your next salad!
If you have tried many of my recipes, you know that I am a serious lover of onions. They add great flavor to just about any meal. Salads are no exception in my book. You could just add some raw onions to the salad if you are in a hurry and didn’t plan ahead, but I wanted to take a little bit of the strong bite off of them, so I gave them a quick pickle. Just toss your thinly sliced onions in a jar covered with apple cider vinegar for a couple hours and they are good to go.
What you don’t want to skip over on this Pulled Pork Apple Salad, is the homemade dressing. This Light Apple Cider Vinaigrette has the perfect balance of tartness and sweetness and is light on calories and fat. It is the perfect finish to this hearty salad and the best part of all is that it stores in the refrigerator for weeks!
- 3 c. mixed greens
- ¼ c. Light Apple Cider Vinaigrette
- 1 oz. sharp cheddar, shredded
- ⅓ c. pulled pork
- 1 small apple, chopped
- 1 red onion, thinly sliced
- apple cider vinegar
- Place the thinly sliced red onion in a jar and cover with apple cider vinegar. Allow to pickle for at least 1 hour in the refrigerator. (Store the leftovers refrigerated for up to a week)
- Toss the mixed greens with the vinaigrette and top with ¼ c. pickled onions and the remaining ingredients.
- Serve immediately.