Recipe: Perfect Fall Salad

Categories: Dinner, Gluten Free, Lunch, Quick and Easy, Salads, Sides, Vegan, Vegetarian

Ingredients:

For the salad:

• 9oz bag of Broccoli Slaw (if not available -1 head broccoli (5-6 cups), very finely chopped)
• 1 (15 ounce) can of chickpeas, rinsed and drained
• 2 cups diced honey crisp apples (from about 2 medium honey crisp apples)
• 1 cup shredded carrots (or 1 cup matchstick cut carrots)
• ⅓ cup diced green onion
• ⅓ cup dried cherries
• ⅓ cup chopped pecans
• ½ cup chopped flat leaf parsley

For the dressing:

• 3 tablespoons olive oil
• 1 ½ tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• ½ tablespoon honey
• 1 clove of garlic, minced
• Freshly ground salt and pepper, to taste

To garnish:

• Extra cherries and pecans

Directions:

1. In a large bowl, add finely chopped broccoli, chickpeas, apples, carrots, green onion, dried cherries, pecans, and parsley. Set aside.
2. Make the dressing by whisking together the following ingredients in a small bowl: olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt and pepper. Immediately drizzle over salad and toss to combine.
3. Taste and add more salt and pepper, if necessary. Garnish with extra cherries and pecans and serve immediately or place in the fridge for later. Salad will keep well up to 5 days.

Prep time: 15 minutes
Serves 4