Fall Salad with Apples and Walnut Vinaigrette
Author: 
Serves: 6
 
Ingredients
  • Vinaigrette:
  • 3 Tablespoons raw apple cider vinegar (or half apple cider vinegar and half rice vinegar)
  • 2 heaping Tablespoons walnuts*
  • 2 teaspoons pure maple syrup or honey
  • ½ teaspoon sea salt
  • a few grinds of black pepper
  • Pinch of ground cinnamon
  • 5 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 1 head of green leaf or red leaf lettuce
  • 1 tart apple, such as Granny Smith
  • ¼ cup toasted and salted pumpkin seeds
  • a handful of fresh mint leaves (optional)
  • a big pinch of flaky sea salt
Instructions
  1. Blend vinaigrette ingredients in a blender until creamy. Taste for seasoning. Set aside.
  2. Arrange the salad greens and mint (if using) in a serving bowl. Core and thinly slice the apple. Toss the greens lightly with the dressing. Arrange the apple slices and pumpkin seeds on top and drizzle with a little extra dressing and flaky sea salt. Serve immediately.
Notes
*If you have a nut allergy, you can try blending sunflower or pumpkin seeds in the dressing, but they don't get as creamy as walnuts. It would be better to try a little sunflower butter.

Other delicious additions could include cheese such as Manchego, Goat or Cheddar; cooked quinoa; avocado; cooked beets; roasted butternut squash or Delicata squash; cooked lentils
Recipe by Pamela Salzman at https://pamelasalzman.com/fall-salad-with-apples-and-walnut-vinaigrette-recipe/