Autumn Salad

This salad is originally from Half Baked Harvest. It has turned into one of those recipes that the idea remains the same, but the ingredients change depending to what’s on hand. This is the base recipe and one that it used almost weekly during the fall.

¼ cup pecans or other nut

2 TBS pumpkin seeds

3 TBS maple syrup

½ tsp cayenne pepper

¼ tsp ground cinnamon

sea salt

3 oz bacon

6 cups greens

1 apple, chopped

1 avocado, diced

½ cup goat cheese or feta

DRESSING

⅓ cup olive oil

¼ cup apple cider vinegar

1 TBS dijon mustard

1 TBS apple or pear butter

2 tsp maple syrup

1 TBS thyme leaves,chopped

1 tsp sage leaves, chopped

• Preheat oven to 350 degrees. Line baking sheet with parchment.

• Toss your nuts, seeds, syrup, spices. I cheat and put the bacon on the same baking sheet.

• Bake in oven for 15 minutes until bubbly and crisp. Sometimes the bacon has to go back in after you take the nuts out.

• In your salad bowl, I love pottery bowls, combine the greens, apples, and avocado.

• Combine your dressing ingredients in a mason jar and then dance around the kitchen to shake everything up!

• Toss everything together in your salad bowl and get ready for lots of compliments on your great cooking.

* I also use vinegar and oil combinations from The Bronze Olive to create amazing dressings as well without all the measuring and mixing.