Ingredients
Scale
Maple mustard vinaigrette:
- 1/2 c olive oil
- 1/4 c apple cider vinegar
- 2 tbsp Dijon mustard
- 2 tosp maple syrup
- 1/2 tsp garlic powder
- 1/4 tsp of both salt & pepper
For the salad:
- 1 large container salad greens
- 1 large honey crisp apple, sliced into small sticks
- 1 c candied walnuts
- 1 c cooked & cooled quinoa
- 1/4 large red onion, thinly sliced
- 2 c broccoli slaw
- Feta cheese
- Dried Cranberries
Instructions
First make the vinaigrette by adding all ingredients to a mason jar & shake well with a lid on until combined. Taste & adjust any salt/pepper if needed, set aside. In a large bowl, add all salad ingredients & pour over as much vinaigrette as you’d like, give it a big toss until everything is combined/ coated evenly. Serve along side your Thanksgiving meal & ENJOY!
**note: to make candied walnuts, melt 1 tbsp butter & 1-2 tosp brown sugar in a pan. Add chopped nuts, toss with a spoon & cook until nuts smell toasted / are evenly coated with sugar mixture. Spread out over wax paper & let