Ingredients
- 5 oz greens
- 1/2 cup roasted butternut squash
- 1/2 cup sliced green apple
- 1/4 cup crumbled feta cheese
- 1/4 cup thinly sliced radish
- 1/4 cup chopped candied pecans
- 4 strips bacon, sliced and cooked
For the Maple Mustard Vinaigrette
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 2 cloves garlic
- 2 tbsp whole grain dijon mustard
- 1 1/2 tbsp lemon juice
- 1/2 tsp salt (plus more to taste)
- pepper to taste
Method
- Add all of the salad ingredients to a large serving bowl.
- Add all of the vinaigrette ingredients to a high-powered blender or food processor. Blend or pulse until smooth and creamy.
- Drizzle the vinaigrette over the salad, toss, and then serve. Enjoy!
Notes
!!- You can sub honey for maple syrup if you prefer
- If you need to make this dairy-free, you can leave out the feta cheese or sub avocado
Keywords: fall harvest salad, fall salad, harvest salad, maple mustard vinaigrette, maple mustard salad dressing
