Honey Crisp Salad with Maple Vinaigrette

These flavours are reminiscent of fall, but this salad is perfect for any time! Tart, crisp apples, mixed with sweet cranberries and fresh greens make this an entire meal.

For the Vinaigrette

• 1/2 c olive oil

• 1/4 c apple cider vinegar

• 2 tbsp Dijon mustard

• 2 tbsp maple syrup

• salt & pepper to taste (approx 1/2 tsp each)

For the Salad:

• 1 large container salad greens (spinach/arugula or spring mix is best!)

• 1 large honeycrisp apple, sliced into small sticks

• 1/2 c candied walnuts

• 1 c cooked & cooled quinoa

• 2 c broccoli slaw

• Feta cheese

• Dried Cranberries

Add all the vinaigrette ingredients to small bowl or mason jar, combine well and taste for seasoning. This stores well in fridge for a couple days.

In a large bowl, layer all salad ingredients, pour about half the vinaigrette over salad, give it a quick toss, add more vinaigrette until everything is coated well. Top with a extra sprinkle of candied walnuts and feta.

For the Candied Walnuts:

Melt 1 tbsp butter & 1-2 tbsp brown sugar in a pan. Add chopped nuts, toss with a wooden spoon or spatula, cook until nuts smell toasted and are evenly coated with sugar mixture. Spread out over wax paper, let cool.