Autumn Harvest Salad with Maple-Mustard Dressing

  • 12 oz. mixed greens - I used a combination of butter lettuce, arugula, and thinly sliced red cabbage
  • 1 honeycrisp apple, cored and chopped
  • 1 bartlettt pear, cored and sliced into thin wedges
  • 4 oz. mixed cherry tomatoes, halved
  • ¼ cup toasted sunflower seeds
  • 8 oz. cooked pork or chicken, sliced into small pieces
  • ¾ cup extra virgin olive oil
  • ¼ cup Dijon mustard
  • ¼ cup pure maple syrup
  • ¼ cup rice wine vinegar

Arrange the greens in a large serving bowl. Add the fruit, tomatoes, and sunflower seeds. Arrange the pork or chicken over the top.

Add the olive oil, mustard, maple syrup, and vinegar in a resealable bottle or small jar. Shake vigorously to combine. Drizzle the dressing generously over the top of the salad before serving. Refrigerate any leftover dressing and enjoy on other salads or as a sauce for chicken or pork.

  • Yields: 4 servings
  • Preparation Time: 15 minutes