Harvest Apple Salad

For 6 to 8 servings, Harvest Apple Salad keeps the list centered on olive oil, apple cider vinegar and to 2 tablespoons honey. Set aside about 40 minutes.

• Yield 6 to 8 servings
• Ready in 40 minutes
• Prep 30 minutes
• Cook 10 minutes

Ingredients

Apple Cider Vinaigrette

• ½ cup olive oil
• ¼ cup apple cider vinegar
• 1 to 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely minced
• ¼ teaspoon coarse, kosher salt (use half for table salt)
• Pinch black pepper

Salad

• 6 cups baby spring greens, baby arugula, baby kale or a combination
• 1 cup chopped honeycrisp or cosmic crisp apples (about 1 medium apple)
• ¾ cup sweet spicy candied pecans ( for the recipe I use and store bought options)
• ½ cup dried cranberries (i.e. craisins)
• ½ cup lightly salted, roasted pumpkin seeds
• ½ cup cooked and crumbled bacon (about 6 strips)
• ½ cup crumbled feta cheese
• ¼ cup thinly sliced red onions

Instructions

1. For the vinaigrette, combine all the ingredients in a blender and process until smooth. Refrigerate until ready to serve. The vinaigrette can be made several days ahead of time.
2. For the salad, combine all the salad ingredients in a large bowl and toss lightly.
3. Give the dressing a stir to recombine, if needed. Serve the dressing on the side or toss the salad with the dressing and serve.

Dress it just before it goes to the table so the leaves stay crisp.