Fall Harvest Salad with Maple Apple Cider Vinaigrette
3 cups arugula
2 cups mixed greens
1 cup roasted, mixed seasonal vegetables (such as butternut squash, beets & Brussels sprouts)
1 medium honeycrisp apple, sliced or chopped
⅓ cup pecans
¼ cup pumpkin seeds
optional (if not dairy free): about 1/2 cup blue, goat or sharp cheddar cheese, crumbled or cubed
Maple Apple Cider Vinaigrette
1 tbsp maple syrup
2 tbsp apple cider vinegar
¼ cup olive oil
1 ½ tsp dijon mustard
1 garlic clove, minced
½ shallot, minced
salt & pepper to taste
Add pecans and pumpkin seeds to a sauté pan over medium heat. Stir constantly until slightly brown and aromatic.
Add arugula and mixed greens to a large bowl.
Top with roasted vegetables, apples, pecans and pumpkin seeds.
To make the vinaigrette, add all ingredients to a bowl. Whisk to emulsify completely.
Pour vinaigrette over salad (there will likely be extra left over). Toss well.
Top each serving with cheese (if using).