Harvest Salad
A crisp salad with satisfying toppings is my favorite side to roasted meat and potatoes. It’s no surprise that I love pairing this autumnal salad with the roast chicken dinner above! The bitter greens with the tart-sweet dressing is complemented by the crunchy pumpkin seeds, crisp apples, and chewy dried cherries...SO GOOD. Feel free to play around with the toppings, using what you have on hand or what sounds good at the moment. Cooking can be play if we let it, what a gift that we can also nourish our bodies at the same time!
Ingredients:
4 cups butter or bibb lettuce
2 cups arugula
1 honeycrisp apple, finely sliced
1/4 cup dried cherries or cranberries
candied pumpkin seeds:
1/2 cup pumpkin seeds
1 tablespoon olive oil
2 tablespoons maple syrup
1/2 teaspoon salt
1/4 teaspoon cinnamon
dressing:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon maple syrup
1 teaspoon grainy mustard
1/2 shallot, thinly sliced
1/2 teaspoon salt
Directions:
candied pumpkin seeds:
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and place the pumpkin seeds, oil, maple syrup, salt, and cinnamon. Toss the seeds to coat and place in the oven for about 10 minutes. Check them often so they don’t burn!
dressing:
In a jar, combine the dressing ingredients and shake vigorously.
salad:
In a serving bowl, place the lettuce and toss to coat with the dressing adding a little at time. Place the apple and dried cherries in to salad and give another little toss. Top with the candied pumpkin seeds and dig in!
