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California Dinner Salad With Maple-Cider Vinaigrette
Make this salad your own by incorporating a variety of fruit, nuts, and seeds and then topping off with a homemade maple-cider vinaigrette.
Ingredients
- 8 cups loosely packed mixed greens
- 1 small head radicchio, leaves torn into bite-sized pieces
- 1 ½ cups fruit (sliced apples, pears, oranges, and/or figs; halved grapes; or clementine segments)
- ½ cup toasted nuts and seeds (lightly salted walnuts, almonds, sunflower seeds, pepitas, and/or pecans)
- ¼ cup chopped fresh flat-leaf parsley, basil, cilantro, chives, and/or green onions (white and green parts)
- 2 avocados, halved, pitted, peeled, and sliced
- ¼ cup Maple-Cider Vinaigrette
Maple-Cider Vinaigrette
Makes about 3/4 cup | Prep time 5 minutes
Ingredients
- 2 tbs. pure maple syrup
- 1 ½ tbs. apple-cider vinegar
- ½ tbs. Dijon mustard
- Juice of ½ lemon
- ¼ tsp. ground coriander
- ¼ tsp. ground cinnamon
- ¼ tsp. ground cumin
- ⅛ tsp. ground turmeric
- ½ tsp. fine sea salt
- ¼ tsp. freshly ground black pepper
- 1 ½ cup extra-virgin olive oil
Directions
STEP 1
In a large salad bowl, layer the greens, fruit, nuts and seeds, herbs, and avocado. Toss gently to combine.
STEP 2
For the vinaigrette, whisk together the maple syrup, vinegar, mustard, lemon juice, spices, salt, and pepper in a bowl. Slowly drizzle in the oil while whisking vigorously.
STEP 3
Drizzle with the vinaigrette and toss again to coat. Serve immediately.
STEP 4
The vinaigrette can be used immediately, or transferred to a jar, capped tightly, and stored in the fridge for up to three weeks. Shake well before using.
From the book DANIELLE WALKER’S HEALTHY IN A HURRY: Real Life. Real Food. Real Fast. by Danielle Walker. Copyright © 2022 by Simple Writing Holdings, LLC. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House, LLC.
For more recipes by Danielle Walker, visit “4 Quick and Healthy Recipes from Danielle Walker.”
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