This epic fall salad has me in a chokehold. I constantly crave it. If my salad doesn’t have grains, fruit and nuts, I don’t want anything to do with it.
It all started with brussel sprouts cravings. I wanted to steam some up and sprinkle goat cheese one top with maybe a maple drizzle or something like that. Then it made me think that I should probably add apples to it. Duh.
Then I was like, I need to use those pepitas before they go bad, so throw some on there. Next came quinoa. Then pecans. Then the next logical choice would be to add greens. Before I knew it I had a salad.
Not just any salad though. An epic salad. Saying it’s good is definitely an understatement. It’s better than good. I’m telling you, I can’t eat a salad now unless it has grains, fruit and nuts.
The vinaigrette really sets it off. It makes it feel more fall-like. And it adds a tangy and savory flavor to the salad. They really pair very well together.
EPIC FALL SALAD RECIPE
Vinaigrette Ingredients
- 2/3 cup of extra virgin olive oil
- 4 tablespoons of raw apple cider vinegar
- 2 teaspoons of dijon mustard
- 2 teaspoons of agave nectar
- Pinch of cinnamon
- Pinch of garlic powder
- Pinch of onion powder
- Pinch of salt
- Pepper, to taste
Salad Ingredients
- Greens
- Brussel sprouts, cooked and chopped
- 1 cup of quinoa
- 1 Gala apple, sliced
- 1/2 cup of pepitas
- 1/2 cup of pecans
- 1/4 cup of goat cheese, crumbled
- Salt and pepper, to taste
Directions
- Using a small Mason jar, mix together the vinaigrette ingredients into combined. Store in the refrigerator until ready to use.
- Combine the salad ingredients and drizzle with the vinaigrette over top.
- Enjoy!