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chopped harvest salad

I’m slowly easing myself from summer into fall, and all that goes with it. I’ve already turned the heat on (and used the fireplace too), but have done both begrudgingly. It’s all part of the transition from summer to fall, which, in all its glory, never lasts long enough for me. But as I prepare myself for the cooler days ahead, my recipes are changing right along with me. Salads are becoming a bit heartier, and incorporating the flavors of the approaching season as well. This salad uses many of them, from maple syrup to crisp apples to tart cranberries, all blending harmoniously in each and every bite.

chopped harvest salad

Maple Syrup Vinaigrette
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
1-2 teaspoons Dijon mustard
Salt, to taste
Freshly ground black pepper
2-4 tablespoons extra virgin olive oil

1/4 bunch kale, washed, dried, stemmed and chopped
1 small head romaine, washed, dried and chopped
1 small apple (I like Honeycrisp or Gala), sliced
2 tablespoons dried cranberries, or to taste
2 tablespoons chopped and toasted nuts (walnuts, almonds or pecans), optional

1. In a small bowl, combine maple syrup, balsamic vinegar and mustard and season with salt and pepper. Slowly whisk in olive oil until dressing is smooth and emulsified. Taste for flavor and adjust as desired.
2. Place kale, romaine, apple, cranberries and nuts (if using) in a large bowl. Slowly drizzle in enough dressing to coat, and toss to combine. Transfer salad to a serving bowl and serve immediately.

Serves 1.

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