Autumn Apple Salad

This is one of my absolute favorite salads! It really has all the best fall flavors! Fresh mixed greens, roasted Brussels sprouts, acorn squash, candied pecans, cherries, apples, farro and manchego cheese. Finished with a maple vinaigrette. There’s so many elements, hot and cold, creamy nutty manchego cheese, crisp apples. I’m obsessed!

Ingredients

Candied Pecans

• 1 1/2 cup pecans
• 1/2 cup maple syrup
• 1 tsp. paprika
• 1 tsp. cumin
• 1 pinch cayenne

Salad

• 4 big handfuls mixed greens
• 2 cup brussels sprouts, trimmed and halved
• 1 ea. acorn squash, peeled and small diced
• 1 1/2 cup farro, cooked
• 1/2 cup dried cherries
• 1 apple, thinly sliced
• manchego cheese, thinly sliced

Maple Vinaigrette

• 1/4 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 2 tsp. thyme
• 2 tsp. sage leaves, minced
• 2 tsp. dijon mustard
• 1/2 cup olive oil

Directions

Preheat the oven to 350 degrees.

On a rimmed baking pan spread the pecans out evenly and pour on the maple syrup and season with the cumin, paprika and cayenne. Toss it all together so everything is evenly coated. Spread it out to one side.

Then on the other half of the pan add the Brussels sprouts and acorn squash. Drizzle with olive oil and season with salt and pepper. Bake the pecans for about 12-15 minutes, until bubbly and golden. Then remove from the pan and lay out on a plate to dry out and crisp up.

Return the baking pan to the oven so the vegetables can finish cooking for about 10 minutes until golden and fork tender.

For the dressing, in a small jar add the maple syrup, apple cider vinegar, mustard, herbs and olive oil. Screw the top on tight and shake it up until all combined, and emulsified.

To assemble the salad either in a large serving bowl or individual bowls add the the greens, roasted vegetables, cooked farro, dried cherries, sliced apples, candied pecans, and manchego cheese. Toss it all together and pour on the vinaigrette and enjoy!!