
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
- 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.