Fall Harvest Salad With Maple Vinaigrette

Author: Sara Wylie
  • 1 (14-ounce) can kidney beans, drained, rinsed
  • ½ pomegranate, arils removed
  • 6 ounces goat cheese, crumbled
  • 2 Granny Smith apples, diced
  • 4 celery stalks, diced
  • ½ red onion, diced
  • 2 cups spinach, chopped
  • ¾ cup pecans, toasted
  • ¾ cup raisins
  • 1 cucumber, peeled, diced
  • For the maple vinaigrette:
  • ¼ cup olive oil
  • ½ tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 1 tsp lemon juice
  • Salt, to taste
  • Pepper, to taste
  1. In a large bowl, toss together all salad ingredients.
  2. In a separate bowl, whisk together vinaigrette ingredients. Taste and adjust to your liking (add more maple syrup for additional sweetness).
  3. Chill each separately in the fridge. Drizzle vinaigrette over salad just before serving.

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