Directions for: Harvest Salad with Apple Cider Vinaigrette
Ingredients
Croutons1 whole baguette, torn
cup water
cup olive oil
Pumpkin Seeds2 cup pumpkin seeds
2 Tbsp salt
2 cup water
1 cup brown sugar
1 Tbsp cinnamon
1 tsp allspice
1 tsp cloves
Cranberries1 cup dried cranberries
cup brown sugar
cup red wine vinegar
Salad2 bunch dandelion leaves, savoury greens or your favourite mixed greens
1 quarter of a red cabbage, thinly sliced
2 handful arugula leaves
2 handful lentils or other sprouts
cup shredded turnip or carrot
1 green apple, unpeeled and cut to matchstick size or simply shredded
Apple Cider Vinaigrette1 cup extra virgin olive oil
1 Tbsp Dijon mustard
cup honey or maple syrup
cup apple cider vinegar
Directions
Croutons1. Preheat your oven to 375F. Sprinkle the baguette with water then toss with the olive oil. Scatter on a baking tray and toast in the oven until golden brown, 15 to 20 minutes. The water will add interior chewiness while the oil crisps the outside.
Pumpkin Seeds1. Preheat your oven to 350F. In a small saucepan, bring the water, salt and sugar to a boil. Add the cinnamon, allspice, clove and seeds and bring to a simmer. Add the seeds and continue simmering and cooking for 10 minutes, then strain. Scatter on a parchment-lined baking tray. Bake until lightly toasted and crunchy, about 10 to 15 minutes.
Cranberries1. Toss the cranberries with the vinegar and sugar and let them stand for 30 minutes or so. Strain before using.
Salad1. Toss all the salad ingredients together in a large festive bowl. Lightly dress with your favourite dressing. Finish with the croutons, seeds and cranberries. Serve and share.
Apple Cider Vinaigrette1. Place all the ingredients in a 500ml mason jar and shake vigorously until smooth emulsified. Alternatively whisk together in a bowl. This dressing is good for months in the fridge but its too tasty to last that long!
See more: Salad, Side, Healthy, Fall, Summer, Fruit, Berries, Easy, Quick and Easy, North American