by Alissa Segersten, Contributing Author
This Autumn Harvest Salad with Balsamic Vinaigrette is an excellent salad to serve when the fall harvest of greens is available and the green apples and fresh figs are in season. Make a double batch of the dressing to have on hand for a quick salad of mixed greens.
Photo by Alissa Segersten
Reprinted with permission from The Whole Life Nutrition Cookbook (2014).
Autumn Harvest Salad with Balsamic Vinaigrette
Yield: 4 to 6 servings.
Dried figs can easily replace the fresh figs in this recipe.
- 8 cups mixed organic salad greens
- 1 to 2 cups finely sliced red cabbage
- 1 green apple, diced
- 3 to 4 fresh black mission figs, cut into wedges
- ½ cup dried currants
- 2 to 3 green onions, sliced
- ½ cup raw walnuts, lightly roasted
- ½ cup raw pumpkin seeds, toasted
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- ¼ teaspoon sea salt
- Preheat the oven to 350 degrees F.
- To prepare the salad, rinse and dry the salad greens. Place in a large bowl along with the cabbage, apple, figs, currants, and green onions and toss gently to combine.
- Spread the walnuts out in a small glass baking dish and lightly roast for 12 to 14 minutes. Remove the nuts from the oven and cool slightly, then chop. Add them
to the salad.
- Heat a skillet over medium heat. Add the pumpkin seeds and toast, keeping them moving in the skillet, until they begin to “pop.” Remove from the heat, let cool slightly. Sprinkle on top of salad.
- To make the dressing, place all the ingredients in a jar with a tight-fitting lid,
and shake well. Pour the dressing over the salad and gently toss to coat.
About the Author
Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author.
She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet.
Alissa is the author of two very popular gluten-free, whole-foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.
Learn more at nourishingmeals.com.