Appetizers | Dinner | Salad

Harvest Salad and Maple-Cider Vinnaigrette

Celebrate the flavors of the season with our Harvest Salad, a colorful mix of baby greens, crisp honey crisp apples, and juicy pomegranate seeds. Toasted walnuts, pepitas, and crumbled blue cheese add a delightful crunch and richness. Paired with our Maple-Cider Vinaigrette—a perfect balance of apple cider vinegar, pure maple syrup, and Dijon mustard—this salad offers a refreshing and savory bite with every forkful. Ideal for a light lunch or as a standout side for any autumn meal.

August 16, 2024

Ingredients

For the Salad

10 ounces Baby Greens
Seeds of one Pomegranate
2 Honey Crisp Apples (or similar variety), cored and sliced thinly
¾ cup Walnuts, roughly chopped and toasted
¼ cup Pepitas (hulled pumpkin seeds)
2/3 cup Blue Cheese, crumbled

For the Vinaigrette

Directions

For the Salad

Place the baby greens, pomegranate seeds, walnuts, pepitas, and blue cheese in a large serving bowl. Drizzle with 1/3 of the vinaigrette and toss until greens are coated and toppings are evenly distributed. Add more vinaigrette, if desired.
Alternately – Evenly arrange greens, pomegranate seeds, walnuts, pepitas, and blue cheese in a serving bowl and serve with the vinaigrette on the side.

For the Vinaigrette

Place vinegar, oil, maple syrup, mustard, pepper, salt, and sweet onion in a blender and process until onion is completely pureed and mixture is smooth. This method will make a creamier dressing that stays emulsified for a longer period of time.
Alternately – Place all ingredients except for the onion in a bowl and whisk until emulsified.
Keep refrigerated in an airtight container.