Harvest Salad with Pumpkin Cider Vinaigrette

By laurenzembron

Tender greens, crisp apples, butter pecans, tart dried cranberries, and tangy goat & blue cheese are dressed in a sweet pumpkin-cider vinaigrette.

Ingredients

• Harvest Salad Ingredients:
• 2 big handfuls greens (I used organic baby romaine)
• 1 small crisp sweet apple, chopped (I used an organic Gala)
• 2 Tbsp chopped toasted pecans
• 2 Tbsp dried cranberries (I love Whole Foods’ apple-juice sweetened dried crans)
• 1 Tbsp crumbled soft goat cheese (or additional blue cheese)
• 1 Tbsp crumbled blue cheese (or additional goat cheese)
• 2 Tbsp Pumpkin Cider Vinaigrette, recipe follows*, divided
• Pumpkin Cider Vinaigrette Ingredients (makes 1/2 cup):
• 2 Tbsp pure pumpkin puree
• 1/2 tsp coarse ground Dijon mustard
• 1 tsp pure maple syrup
• 2 tsp apple cider vinegar
• 1 Tbsp apple cider
• 1 Tbsp extra virgin olive oil
• 1/4 tsp ground cinnamon
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

Directions for the salad:

Toss the greens with 1 Tbsp of the vinaigrette in a medium bowl.
Add in the chopped apple, chopped pecans, cranberries, and cheeses. Toss lightly and plate.
Drizzle on the remaining 1 Tbsp vinaigrette.

367.4 calories, 21.4 grams fat, 6.1 grams saturated fat, 8.9 grams fiber, 27.8 grams sugar, 8.5 grams protein

Directions for the vinaigrette:

Combine all ingredients in a bowl; whisk until emulsified (thick and smooth). Season to taste with salt and pepper.
Nutritional Information per (2 Tbsp) Serving:

36.6 calories, 3.4 grams fat, 0.5 grams saturated fat, 0.3 grams fiber, 1.2 grams sugar, 0.1 grams protein