Apple Salad with Apple Cinnamon Vinaigrette
Servings: 4
Calories: 366kcal
Ingredients
For the dressing
- ⅓ cup apple cider vinegar
- ¼ cup apple cider
- 2 Tablespoons real maple syrup
- 3 teaspoons brown sugar
- 2 teaspoons honey mustard
- 1 teaspoon sea salt
- 1 teaspoon very finely grated onion
- ½ teaspoon cinnamon
- ½ cup salad oil, I used grape seed oil, which is nice and light. You may use canola or olive oil, but the flavor will be slightly heavier.
For the salad
- 5-6 ounces weight salad greens (I used a mix of baby greens and a head of red leaf lettuce), rinsed and patted or spun dry
- 1 red apple, cored and julienned (I prefer honey crisp, fuji, or gala)
- ½ cup pomegranate arils, can substitute with dried cherries, dried cranberries, or currants
- ½ cup pumpkin seeds, can substitute with slivered almonds, walnut or pecan pieces, or sunflower seeds
- Gorgonzola crumbles, or cheese of preference
- prepared orange juice for keeping the julienned apple from turning brown
Instructions
For the Dressing:
- Whisk together, or whirl in a blender, all ingredients EXCEPT the oil.
- Slowly drizzle ½ cup oil into ingredients while whisking briskly or whirling in blender.
- Cover and allow to sit in refrigerator for at least an hour to let flavors develop. Makes 1 ⅓ cups dressing.
For the salad:
- Toss julienned apple in a little orange juice to keep from turning brown. Drain well.
- Divide greens between four salad plates. Top with apples, ½ cup of pomegranate arils, ½ cup of pumpkin seeds, and blue cheese crumbles.
- Alternatively, you can toss everything together in a big salad bowl. It just won't look as pretty.
- Allow each guest to top salad with salad dressing. Store left-over dressing in refrigerator for up to three days.
Nutrition
Calories: 366kcal | Carbohydrates: 17g | Protein: 3g | Fat: 32g | Saturated Fat: 2g | Sodium: 606mg | Potassium: 257mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2680IU | Vitamin C: 5.5mg | Calcium: 18mg | Iron: 1.2mg