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Fall Harvest Salad with Maple Apple Cider Vinaigrette

Yields2 Servings

Ingredients
 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
  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
Directions
1

Add pecans and pumpkin seeds to a sauté pan over medium heat. Stir constantly until slightly brown and aromatic.

2

Add arugula and mixed greens to a large bowl.

3

Top with roasted vegetables, apples, pecans and pumpkin seeds.

4

To make the vinaigrette, add all ingredients to a bowl. Whisk to emulsify completely.

5

Pour vinaigrette over salad (there will likely be extra left over). Toss well.

6

Top each serving with cheese (if using).

Enjoy!

Nutrition Facts

Servings 2