Blend vinaigrette ingredients in a blender until creamy. Taste for seasoning. Set aside.
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/