|Isn't this just gorgeous! The stunning colors remind me of the bounty of the fall harvest. This salad is full of delicious goodness and is finished off with a perfect maple balsamic vinaigrette. It was a winner with the whole family. Fresh figs add a whole other dimension. Lately our tree decided to overflow with figs (just when we thought none would ripen up this year) so just let us know if you need some. You can also substitute dried figs. From The Whole Life Nutrition Cookbook.|
8 cups mixed organic salad greens
1-2 cups finely sliced red cabbage
1 green apple, diced
several figs, cut into wedges
½ cup raisins
2-3 green onions, sliced
½ cup raw walnuts, lightly roasted
½ cup raw pumpkin seeds, toasted
4 Tbsp. olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. maple syrup
2 tsp. Dijon mustard
¼ tsp. sea salt
1. Preheat oven to 350º
2. To prepare the salad, place the greens in a large bowl along with the cabbage, apple, figs, raisins, and green onion and toss gently to combine.
3. Spread the walnuts on a baking dish and lightly roast for 12-14 minutes. Remove from oven and cool slightly, then chop. Add to the salad.
4. Heat a skillet over medium heat. Add the pumpkin seeds and toast, keeping them moving in the skillet until they begin to "pop". Remove from heat and let cool slightly. Sprinkle on top of salad.
5. To make the dressing, place all ingredients in a jar and shake well.