Apple Cider Salad
I was asked once why my family didn’t eat many vegetables and I remember feeling quite confused. As you can attest, there are vegetables in every meal we make! I realized that what they were wondering was why we don’t use vegetables as the main star of our plates. I firmly believe that a balanced plate is made up of properly prepared vegetables plus mineral rich carbohydrates plus bioavailable proteins. This salad would never be a stand alone meal, but is just the type of side dish I love alongside the other things on our plate.
Ingredients:
Apple cider vinaigrette:
juice from small lemon
3 tablespoons apple cider vinegar
2 tablespoons raw honey
½ teaspoon salt
a bit of fresh pepper
1/3 cup olive oil
Candied pecans:
1/2 cup sprouted pecans
2 tablespoons maple syrup
1/2 teaspoon salt
1/4 teaspoon cinnamon
Salad:
mixed lettuces such as arugula, butter lettuce, baby spinach, or red oak
pomegranite seeds
thinly sliced honeycrisp apple
shaved parmesan
candied pecans
apple cider vinaigrette
Directions:
Preheat your oven to 350 degrees F. Line a baking sheet with parchment and put the pecans on the sheet. Drizzle the maple syrup on top and sprinkle the salt and cinnamon over. Use your hands to massage it all together and spread the pecans evenly. Bake for about 10 minutes, but keep a close eye on them. You don’t want burnt nuts! I don’t leave the kitchen so I can smell when they are done. It’s the perfect amount of time to make the dressing.
In a small bowl or jar add all of the vinaigrette ingredients and use a fork to stir. I like using a jar so I can put the lid on and shake it up! It will separate again after sitting for a spell, but you can always shake it back together!
Once you’re ready to serve, combine the lettuces in the bowl and drizzle over a bit of the vinaigrette. You can always add more! Using your hands, toss the leaves to coat. Add the pomegranate seeds, apple slices, shaved parmesan (I just use a peeler to gently shave thin slices from the hunk!), and pecans. You have a beautiful, bright salad to serve with pride!
