Autumn Leaves & Fruit Salad

Salad Ingredients

• 1 Baked Sweet Potato or Gold Acorn Squash, cubed
• 1 Mandarin Orange, peeled and separated
• 1 Honey Crisp Apple, cubed skin on
• ½ small Red Onion, sliced thin
• ½ cup shaved Fennel
• Gorgonzola or Feta Cheese (Optional, but key)
• Crunchy Leafy Greens & Arugula Lettuces

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Maple Glazed Cranberry/Walnuts

• 1 cup Fresh Cranberries
• 6-8 oz. Shelled Walnuts or Pecans
• 2+ Tbsp. Maple Syrup

Prepare first then let cool:
Heat a small cast iron or heavy pan. Add maple syrup and walnuts, mix well. Reduce heat to low then add whole fresh cranberries. Stir frequently until well glazed and syrup is near gone. Remove from pan and cool on parchment paper.

Soy-Mandarin Dressing

• 1/3 cup EV Olive Oil
• 2 tbsp. Rice Vinegar
• 1/4 cup fresh squeezed Mandarin juice
• 1 tbsp. Low Sodium Tamari (Soy Sauce)
• 1 tsp. fresh grated Ginger
• ½ cup fresh Basil, chopped
• ½ cup fresh Mint, chopped
• 1/2 tsp. Maple Syrup

Instructions

1. In a separate bowl, mix dressing, then add onions, sweet potato, and apple.
2. Let marinade for 10-15 minutes.
3. In a large bowl, mix greens.
4. Lightly toss the dressing, fruits and vegetables with the greens.
5. Serve in a bowl, crumble cheese on top, then add maple-glazed cranberry/walnuts.