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

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

Directions

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).

Enjoy!

Nutrition Facts

Servings 2