Ingredients:

  • 5 oz Baby Spinach and Arugula Mix
  • 1 medium Crisp Apple, cored and thinly sliced
  • ½ cup Toasted Pecans (or Walnuts), roughly chopped
  • ¼ cup Dried Cranberries (or Cherries)
  • 3 oz Crumbled Goat Cheese (or Feta)
  • 6 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp Apple Cider Vinegar (ACV)
  • 2 Tbsp Pure Maple Syrup
  • 1 tsp Dijon Mustard
  • 1 tsp Fresh Sage, finely minced
  • ¼ tsp Fine Sea Salt
  • ⅛ tsp Freshly Ground Black Pepper
  • Optional: 1 cup Cooked, Shredded Turkey or Chicken

Instructions:

  1. Combine Wet Ingredients: In a small jar or bowl, combine the Apple Cider Vinegar, Maple Syrup, and Dijon Mustard. Whisk until uniform.
  2. Infuse Flavour: Add the finely minced fresh sage, salt, and pepper. Mix well.
  3. Emulsify: Slowly drizzle the olive oil into the mixture while whisking vigorously (or shake the jar vigorously for 30 seconds) until the dressing thickens slightly and becomes a creamy, homogeneous emulsion. Set aside.
  4. Prepare Crunch: Ensure pecans are roughly chopped. If using raw nuts, toss them into a dry pan over medium heat for 2-3 minutes until fragrant, then immediately cool.
  5. Build the Base: Place the dry mixed greens into the large mixing bowl. Add the sliced apple, toasted pecans, and dried cranberries. If using, gently fold in the cold, shredded turkey or chicken.
  6. Dress Lightly: Just before serving, give the vinaigrette one final shake/whisk. Pour roughly two-thirds of the dressing over the salad ingredients in the large bowl.
  7. Gentle Toss: Using tongs or clean hands, toss the salad gently until the greens are lightly coated. Avoid over-dressing.
  8. Plate and Garnish: Divide the salad among serving plates. Top each portion with crumbles of goat cheese. Serve immediately.