Recipe: Autumn Harvest Salad

Autumn Harvest Salad

Autumn Harvest Salad

Here it is! The DELICIOUS salad I made for the Leadership Shawano County’s Brews&Bites event last Friday night! A FESTIVE, BEAUTIFUL salad that is quite the CROWD PLEASER! A PERFECT “dish to pass” at your family holiday parties! The fresh apples and dried cranberries really highlight our Dark Maple Balsamic! So YUMMY you won’t believe it’s a salad! 😉

Ingredients

  • 2 cups of kale, ribs removed, chopped
  • 2 cups mixed greens
  • ½ cup chopped apples
  • ½ cup dried cranberries
  • ½ cup goat cheese, crumbled
  • ¼ cup Maple Dark Balsamic Vinegar
  • ¼ cup Chiquitita Extra Virgin Olive Oil
  • Maple Candied Pecans
    • 1 cup pecans, whole
    • 2 tablespoons butter, melted
    • 1 tablespoon Urban Accents Vermont Grill Dryglaze

Directions

Preheat oven to 300°F. Line a baking sheet with parchment paper and spread pecans on top.

In a small bowl, mix butter and dryglaze. Pour over pecans and toss to coat well. Bake for 20 minutes, stirring halfway. Set aside to cool.

Toss kale and greens in a large serving bowl. Top with candied pecans, goat cheese, apples and dried cranberries. Drizzle with the Maple Dark Balsamic and Chiquitita EVOO.

Enjoy!

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