Harvest Salad
Ingredients:
- 8 cups spring Greens
- 1 cup roasted Sweet potato peeled and cubed
- 1 cup sliced cucumbers
- 1 sliced honey crisp apple
- ¼ cup thinly sliced red onion
- ½ cup pomegranate seeds
Caramelized Pecans
- 1 cup chopped pecans
- 3-4 tbsp maple syrup
Dressing
Instructions:
Place chopped pecans and maple syrup in a nonstick pan over medium high heat. Stir pecans and maple syrup continuously for a few minutes as pecans toast up and maple syrup caramelizes. Should only take 3-5 minutes, you will smell a lovely toasted pecan smell. Remove from heat immediately onto a plate so they can cool and no longer continue to cook.
Assemble salad and top with pecans when you are ready to serve. Dress with Maple Mustard Dressing or Sweet Cranberry Pear Balsamic Vinegar ( Link)
Servings:
Makes 4-6 Servings.
For more of my plant-based recipes check out my cookbook: Plantifully Lean Cook Book
Check out this recipe on my Youtube Channel: Easy Thanksgiving Sides
My husband and I tend to not like salads with fruit in them, but this salad is superb! It is so flavorful and delicious! It is now in our rotation for regular salad consumption! I personally used the Maple Mustard Dressing and it really was amazing! Five stars for this salad, hands down!
I crave salads with this maple mustard dressing! I never thought I would enjoy a salad dressing without oil; many I’ve tried have been awful. This maple mustard salad dressing is so delicious and perfect on this salad.
I made this salad for thanksgiving and it was Soooooo Delicious! I didn’t caramelize the pecans, I don’t like things tooooo sweet. Did the mustard maple dressing. I ate 3/4 of the salad. 😊 My partner thought it was still a bit too sweet. But that should be easy to adjust. I’m in love with this salad!!! 🙌