Harvest Salad & Maple-Cider Vinaigrette

This recipe makes a very large salad, perfect for gatherings and just the right size for the large wooden bowl. Serves 10-12

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

    • ¼ cup Apple Cider Vinegar
    • 1/3 cup Olive or Avocado Oil
    • 1/3 cup Maple Syrup
    • 1 teaspoon Dijon Mustard
    • ¼ teaspoon Coarse Ground Pepper
    • 1 scant teaspoon Sea Salt
    • 2 tablespoons Sweet Onion (optional)

Directions

For the Salad

  1. 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.
  2. 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

  1. 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.
  2. Alternately – Place all ingredients except for the onion in a bowl and whisk until emulsified.
  3. Keep refrigerated in an airtight container.