Midnight Orchard Salad with Maple Cider Vinaigrette

Ingredients

• mixed greens6 cups
• apple, thinly sliced1 large
• roasted butternut squash cubes1 1/2 cups
• pomegranate seeds1/2 cup
• toasted pumpkin seeds1/3 cup
• crumbled feta1/2 cup
• apple cider vinegar2 tbsp
• maple syrup1 1/2 tbsp
• olive oil3 tbsp
• Dijon mustard1 tsp
• salt and black pepperto taste

Method

1. 1In a large bowl, whisk together apple cider vinegar, maple syrup, Dijon, salt, and black pepper.
2. 2Stream in the olive oil while whisking to form a glossy vinaigrette.
3. 3Arrange the greens on a platter or in a bowl and top with apple slices, roasted squash, pomegranate seeds, pumpkin seeds, and feta.
4. 4Drizzle with the vinaigrette just before serving.
5. 5Toss gently at the table so the colors stay bold and the textures stay crisp.
6. 6Serve immediately while the squash is still pleasantly warm or at room temperature.

Tips

• For a Halloween look, use very dark greens and deep red apples for maximum color contrast.
• Swap feta for a dairy-free crumble if you want a vegan version.

Nutrition