Name: Fall Harvest Salad with Maple Apple Cider Vinaigrette
Yield: 2
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; 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

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Authorgoodnesswithg

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!

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!

Fall Harvest Salad with Maple Apple Cider Vinaigrette

Ingredients Directions

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Fall Harvest Salad with Maple Apple Cider Vinaigrette

Ingredients

Directions

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