Apple Winter Green Salad
Updated: Mar 29
Too many simple green salads suffer from a lack of imagination. – James Beard
Given its the holiday season, this is a sentiment I agree with. It's the time of the year when cookies are floating around the kitchen table and anything sweet is so utterly appealing as well as addicting, that the color green becomes nonexistent on our plates. While we often want to incorporate it into our holiday festivities, it ends up like a bowl of leaves at the end of the table no one touches. With this recipe, that will not be the case.
This is my take on a fall winter salad favorite but because I can only bare kale in smoothie form, mixed greens are the bones of this new and now all time favorite recipe. The apples are a must because after all its apple pie season, and they are the perfect sweet to the greens that this recipe needs to become a new holiday favorite.
It’s easy to! It’s got flavor and makes getting those daily greens in actually quite enjoyable. Yes, this is a year round salad but because of its festive ingredients I like to eat it especially around Christmas and Thanksgiving. It’s is a recipe rich vitamin K for a healthy heart, it has a high overall antioxidant content and has healthy immune B-Vitamin support.
Apple Winter Green Salad
1 Package of Mix Greens
2 Honey Crisp Apples sliced
2 Cups of Cooked Quinoa
1 Cup Salted Pumpkin Seeds
1-2 Cups dried Cranberries
1 Block Vegan Feta
Juice of one lemon
Wash, and then cut your greens to your liking.
Combine all these ingredients in a large bowl, for decorative purposes wait until last to add quinoa and feta cheese.
Squeeze the juice of your lemon, then toss together your salad. Place on a large sheet pan or leave in the bowl. It’s up to you chef!
The dressing is one I have used before on many different types of salads because it is versatile and tasty, but it makes this taste especially delicious. So you have flavor, crunch, and a little bit of sweetness, what else could you want in a big bowl of greens?
Sweet Mustard Dressing
1 cup Vegan Mayo
1/4 cup Agave
1/4 Mustard (Yellow or Dijon)
Combine all the ingredients, and set them aside.
Makes the perfect dressing just be sure to leave it as a side so the salad itself stays fresh in the following days.
Serves 6-8 people depending on portion sizes so be sparing but generous because this recipe is one you will be making all year round, I am sure of it.