This simple salad is a great way to use up some turkey day leftovers and recover from any over indulgence. The dressing makes about 4 servings, use as much of the salad ingredients as you need to serve 4.
Author: Gravel & Dine
Recipe type: Salads
Serves: 4 servings
Ingredients
Vinaigrette:
¼ c pumpkin puree
¼ c apple cider vinegar
2 T maple syrup
1 t Dijon mustard
1 clove garlic, minced (roughly if using a blender)
½ t salt
⅛ t pepper
½ extra virgin olive oil
1 ½ t thyme
1 T water, as needed to thin
Salad:
Romaine
Red pepper, sliced into strips
Red onion, sliced into strips
Honey crisp apple, sliced into chunks
Honey roasted pumpkin seeds
Feta cheese
Instructions
Make the vinaigrette by blending all the vinaigrette ingredients in a small blender. You can also use an immersion blender or whisk everything together (if you whisk the dressing I recommend grating the garlic). The dressing will emulsify and become a little creamy.
Toss the dressing with all the salad ingredients.
Recipe by Gravel & Dine at https://gravelanddine.com/fall-salad-with-pumpkin-maple-vinagrette/