I think one of my favorite things about the return of cooler weather is that greens are back in season. Salad mix, kale, swiss chard, arugula. My body must know it too because I’ve been craving salads in all shapes and sizes. This particular salad has been a fall staple on our table for more years than I can remember. I don’t know where I found the recipe, but know that over time, as my cooking style has evolved this salad has as well. You can use any kind of apple, but a crisper variety tends to be more pleasing. It can be made with spinach or salad mix. If you feel so inclined throw in a handful of arugula too. This is more of a method than a recipe. Make yourself a small salad for lunch or a larger one as a side for your dinner. Either way, I hope it will become a fall staple at your house too.
Mixed Greens & Apple Salad
Mixed greens or spinach
Red onion, thinly sliced
Apple (any variety, but a crisper variety is better…Granny Smith, Honey Crisp, Pink Lady)
Pecans, almonds or sunflower seeds
Sea salt & freshly ground black pepper
Combine ingredients in a large serving bowl and toss lightly with a drizzle of vinaigrette. Serve immediately. If prepared ahead of time, do not add vinaigrette until just before serving.
Balsamic Maple Vinaigrette
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
kosher salt and pepper
2 teaspoons dijon mustard
1/3 cup extra virgin olive oil
Place all your ingredients in a small mason jar. Tightly screw on the lid and shake well. Use a lettuce leaf to test for flavor and adjust as needed.
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