FALL APPLE SALAD

This Apple Salad is perfect for fall! Fresh, crisp and full of textures and seasonal flavors like tart apples, sweet dried cranberries and crunchy toasted pecans.

Prep Time: 15 mins

CUISINE: american

CALORIES: 265 kcal

For the Salad: - Pecan - Brussels sprouts - Baby spring - Apples - Goat cheese - Dried cranberries - Pomegranate seeds For the Apple Vinaigrette: - Apple juice - Apple cider vinegar - Pure maple syrup

cook time: 7 mins

Ingredients

Step 1

Place Brussels sprouts in a food processor with a slicing or shredding attachment and slice the brussel sprouts until broken up into thin pieces.

Step 2

You should end up with about 6 to 8 cups of sliced brussels sprouts. In a large bowl or deep platter, toss the brussels sprouts with the spring mix.

Step 3

Artfully arrange the sliced apples, and then top with crumbled cheese, dried cranberries and pomegranate seeds. Finish the salad with a sprinkling of the cooled, toasted pecans.

Step 4

In a glass measuring cup or medium bowl, whisk together apple juice, apple cider vinegar, maple syrup, dijon mustard, salt and pepper.

Step 5

Slowly drizzle in the extra virgin olive oil as you continue to whisk. Continue whisking until the dressing is thick and the oil is fully incorporated.

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