Apple Cranberry Mix (Print Version)
Sweet apples, crunchy pecans, tart cranberries, and fresh greens all come alive under a zingy vinaigrette. Pure autumn in every forkful.
# Ingredients:
→ Salad
01 -
60 g pomegranate seeds
02 -
60 g dried cranberries
03 -
60 g crumbly goat cheese (or swap in feta, blue cheese, or another type you like)
04 -
2 crisp apples, sliced really thin (try Honeycrisp or Granny Smith)
05 -
320 g of your favorite baby spring mix
06 -
900 g brussels sprouts, cleaned and outer leaves taken off
07 -
65 g pecan halves, roughly cut and toasted in a pan
→ Apple Vinaigrette
08 -
60 ml extra virgin olive oil
09 -
1.25 ml freshly cracked black pepper
10 -
1.25 ml kosher salt
11 -
1.25 ml of dijon mustard
12 -
7 ml real maple syrup or honey
13 -
60 ml apple cider vinegar
14 -
80 ml apple juice or apple cider
# Steps:
01 -
Pour as much apple vinaigrette as you like just before eating. Put any extra dressing on the table in case someone wants more.
02 -
Grab a bowl or a glass measuring cup, whisk together the apple juice, vinegar, honey, mustard, salt, and pepper. Slowly drizzle in the olive oil as you keep stirring until it looks creamy and comes together.
03 -
Put the apple slices right on the greens. Sprinkle the goat cheese, then dried cranberries and pomegranate seeds, then scatter the cooled toasted pecans all over.
04 -
Use a big bowl or a deep platter to toss together the shredded brussels sprouts and your baby spring mix so they're all mixed up.
05 -
Use a food processor with a shredder, a mandoline, or a sharp knife to slice your brussels sprouts thin. You’ll end up with about 6 to 8 cups once you’re done.
# Notes:
01 -
You might not use all the vinaigrette, so just store any extra in a closed container in the fridge for about a week.