Harvest Apple Salad

Recipe from Kiki (Mel’s Kitchen)

Ingredients

• 6 cups baby spring greens, baby arugula, baby kale or a combination

• 1 cup chopped honey crisp or cosmic crisp apples

• ¾ cup sweet spicy candied pecans

• ½ cup dried cranberries

• ½ cup salted & roasted pumpkin seeds

• ½ cup ( 6 strips) bacon, cooked and crumbled

• ½ cup Swiss cheese, shredded (the original called for feta)

• ¼ cup red onions, thinly sliced

Vinaigrette

• ½ cup olive oil

• ¼ cup apple cider vinegar

• 1 to 2 tablespoons honey

• 1 teaspoon Dijon mustard

• 1 clove garlic, finely minced

• ¼ teaspoon coarse, kosher salt (use half for table salt, its saltier)

• Pinch black pepper

Directions

Vinaigrette, combine all the ingredients in a blender and process until smooth. Refrigerate until ready to serve. The vinaigrette can be made several days ahead of time.

Salad, combine all the salad ingredients in a large bowl and toss lightly.

Give the dressing a stir to recombine, if needed. Serve the dressing on the side or toss the salad with the dressing and serve.